Appointments & Promotions

Hotel Valley Ho Welcomes New Executive Chef

Russell LaCasce to Lead All Culinary Operations at This Downtown Scottsdale Icon

SCOTTSDALE, AZ. December 20, 2016 – The iconic Hotel Valley Ho in Downtown Scottsdale welcomes Russell LaCasce as its new executive chef. He joins the team after serving as the executive sous chef at Sanctuary Camelback Mountain Resort and Spa, and begins his new role at Hotel Valley Ho on January 2, 2017.

Russell began his culinary career in Charleston, South Carolina as a dishwasher, and quickly found a passion for food and a love for the kitchen. He then spent time learning the service side of restaurants in Park City, Utah, before moving to Scottsdale in 2006. His professional training includes a Culinary Arts Degree from the Arizona Culinary Institute and 10 years working under some of the best chefs in Arizona.

At T. Cook’s at the Royal Palms Resort and Spa in Phoenix, he worked with Chef Lee Hillson, eventually rising to the position of p.m. sous chef. He joined the renowned Sanctuary in 2010 as a.m. sous chef and was named executive sous chef in 2011. He worked closely with Beau MacMillan, the resort’s executive chef and star of Food Network. Russell was also awarded the Taste of Elegance 2013. He is skilled at preparing American, Asian, French and Mediterranean cuisines. His depth of knowledge, ability to craft creative menus and passion for cooking have propelled him throughout his 20-year culinary career.

As the executive chef of Hotel Valley Ho, Russell will oversee the culinary aspects of the hotel’s signature restaurant, ZuZu, as well as in-room dining, the OH Pool and OHasis Pool, banquets and catering. ZuZu is known for its seasonal American fare, locally sourced ingredients and classic cocktails. Hotel Valley Ho original opened in 1956 and underwent a complete renovation to restore its original 1950s modern architecture.

“We are delighted to have Russell as our new executive chef. His reputation for delivering creative and flavorful cuisine coupled with his ability to lead his culinary colleagues made him the perfect fit for this key position. We are very much looking forward to seeing how he influences ZuZu and all of our culinary operations,” said Ronen Aviram, the hotel’s general manager.

Hotel Valley Ho’s previous executive chef, Charles Wiley, is now the executive chef at the soon-to-open Mountain Shadows in nearby Paradise Valley. He is also the director of food and beverage for local Westroc Hospitality, which developed and manages Hotel Valley Ho, Mountain Shadows and Sanctuary Camelback Mountain Resort and Spa.

About Hotel Valley Ho: Hotel Valley Ho is a true icon in Downtown Scottsdale. Originally opened in 1956 and recently restored to its former splendor, this urban retreat blends mid-century style with modern amenities. Dine at ZuZu, relax at VH Spa for Vitality + Health, and unwind at two cool pools. www.HotelValleyHo.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.