USA | Acclaimed chef Gregory James has been announced as the next Executive Chef for Four Seasons Resort Scottsdale at Troon North.
Four Seasons Resort Scottsdale at Troon North announces the appointment of Gregory James as Executive Chef, bringing more than 30 years of culinary and hospitality leadership to the resort. A thoughtful, ingredient-driven chef known for refined comfort and collaborative leadership, James will oversee all culinary operations across the resort’s dining program, including signature restaurants, In-Casita dining, banquets, weddings, and special events.
Chef James joins Four Seasons Resort Scottsdale following an accomplished career shaping culinary identities at celebrated luxury destinations. Most recently, he served as Resort Manager and Executive Chef at Sanctuary Camelback Mountain, where he led culinary operations across multiple outlets and played a key role in further strengthening the resort’s reputation as one of Arizona’s premier luxury destinations. Prior to this, he held a senior culinary leadership position at The Inn at Perry Cabin, an ultra-luxury resort on Maryland’s Eastern Shore, where his work earned numerous culinary honours and community recognition while deepening partnerships with local farmers, fisheries, and regional tourism organisations.
In 2022, James was named Chef of the Year by the Restaurant Association of Maryland and received a Secretary’s Citation for Remarkable Contributions to Maryland’s Tourism and Agriculture Industry, celebrating his longstanding commitment to regional sourcing, community engagement, and culinary leadership. At Four Seasons Resort Scottsdale, his focus will be on evolving each venue with a unified culinary vision, one that feels unmistakably Sonoran, deeply seasonal, and aligned with the resort’s spirit of understated luxury.
“We are delighted to welcome Chef James to Four Seasons Resort Scottsdale,” said Jerome Arribas, General Manager.
“His depth of experience, leadership, and respect for place align seamlessly with our vision. We look forward to the creativity and excellence he will bring to our culinary program.”
His culinary philosophy centres on ingredient integrity, regional influence, and elevated comfort, food that is refined yet approachable, grounded in classical technique while remaining warm and intuitive. A passionate mentor, he is equally committed to cultivating talent and nurturing a kitchen culture rooted in respect, teamwork, and excellence.
“The Sonoran Desert has its own rhythm, and the most memorable dining experiences honour that sense of place,” said James.
“I’m excited to build on the strong foundation here and reimagine our menus and moments across the resort, celebrating exceptional sourcing, the beauty of the landscape, and the personalised care that defines Four Seasons.”
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