Poco Diablo Resort has announced the appointment of Evan Campbell as its new Executive Chef.
Campbell, a Zagat Award winning chef, hails from a small town in Virginia and has been working in kitchens since the age of 13. He has spearheaded the opening of several restaurants on the East Coast, spending most of his career in Boston, Massachusetts and Richmond, Virginia. Currently, Campbell is preparing to helm Poco Diablo’s new Willows Kitchen and Wine Bar, set to open this summer. The restaurant will offer American eclectic cuisine; sourcing seasonal ingredients that pair with wines locally and from around the world as well as crafted cocktails and local craft beers, served with views of Sedona’s famous red rocks.
Campbell received his formal training at Le Cordon Bleu, but credits his love for cooking to his mother, who still makes some of his favorite meals. He has a special passion for higher-end New American cuisine, seafood, and house-made breads and pastries. In his rare moments outside of the kitchen, Campbell can often be found exploring the storied hiking trails of Sedona and splashing in the crystal-clear waters of Oak Creek with his shelter dog, Tucker.
Poco Diablo is a longtime cornerstone of Sedona hospitality, situated on eight lushly landscaped acres in the heart of Sedona. The new Willows Kitchen & Wine Bar is part of a $22 million renovation project that will bring the property’s guest rooms, meetings spaces and expansive grounds to an even higher standard of luxury.
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