Sanctuary on Camelback Mountain’s Bar Chef Christiaan Röllich and Chef de Cuisine Samantha Sanz.
Sanctuary on Camelback Mountain

Sanctuary on Camelback Mountain’s Bar Chef Christiaan Röllich and Chef de Cuisine Samantha Sanz. 

Sanctuary on Camelback Mountain Resort and Spa Adds Two Powerhouse Chefs

At a time when restaurants across the country are pulling back, Sanctuary on Camelback Mountain Resort & Spa is pushing forward with a significant investment in its food and beverage program. Longtime Executive Chef Beau MacMillan has announced the appointment of two industry powerhouses—Chef de Cuisine Samantha Sanz and Bar Chef Christiaan Röllich—a dream team who will steer the evolution of the resort’s signature elements restaurant and jade bar.

“Sam and Christiaan represent the next generation of tastemakers and the perfect team to move our culinary program forward,” says MacMillan. “Both have built impressive careers through sheer grit and passion. Both are at the top of their game. And they share a deep respect for each other’s craft that will drive their collaboration as they create a full-circle experience between kitchen and bar for our guests.”  

A two-time James Beard nominee, Sanz was most recently chef de cuisine of Talavera, the signature restaurant at Four Seasons Resort Scottsdale at Troon North. Her appointment marks her return to where her career began as one of the first female cooks at elements, where she impressed MacMillan with her talent, passion and culinary prowess. From there, she rose to chef de cuisine at Scottsdale’s Virtu Honest Craft, before moving to Talavera, where she became one of the youngest chefs in the Four Seasons brand. Born in Nogales, Mexico, and virtually raised in the kitchen of her family’s restaurant there, Sanz graduated from Scottsdale’s Le Cordon Bleu College of Culinary Arts.

“I am thrilled to be back at Sanctuary—my culinary roots—and to give fresh expression to the vibrant flavors and colors here,” says Sanz. “The opportunity to work so closely with Beau and Christiaan to fully integrate the culinary and bar programs is particularly exciting to me and recognizes the power of food and drink to connect us all.”

Author of BAR CHEF: Handcrafted Cocktails (2019), Röllich hails from A.O.C. and Lucques, two of the most celebrated restaurants in Los Angeles. Forbes has called him “one of LA’s most innovative mixologists” while LA Weekly credits the Netherlands native with the city’s cocktail renaissance. Röllich got his start in the bar trade at Les Deux Café, where he worked for extra income while pursuing an acting and modeling career.

“I love working closely with chefs, studying their technicques and bringing them to the world of drink,” adds Röllich. “I can’t wait to see what Beau and Sam will bring to the table flavor-wise, and look forward to exploring and reinventing so my cocktails match their food.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.