PRESCOTT RESORT AND CONFERENCE CENTER APPOINTS JOSHUA BETTIS AS EXECUTIVE CHEF
The Prescott Resort and Conference Center has appointed Joshua Bettis as its new executive chef. Bettis will oversee all food and beverage operations for the resort’s signature restaurant, Icha Maajoh, the Eagles Nest Lounge and The Urban Grind Cafe as well as managing all banquet food operations.
A graduate of the Scottsdale Culinary Institute, Bettis brings more than 25 years of award-winning, hotel, restaurant and resort culinary experience to the Prescott Resort restaurants and banquet operations. He has worked at some of the nation’s most prestigious hotels and restaurants including The Brown Hotel, a landmark historic AAA four-diamond hotel in Louisville, Kentucky and the iconic, five-star Fontainebleau Miami Beach hotel in Florida.
“We are excited to have Joshua join our valued team and look forward to working together to elevate the dining experiences at the Prescott Resort and Conference Center,” said Chef Matt McLinn, Vice President of Food and Beverage Operations for Grace Hospitality and the Prescott Resort.
Working in tandem with Chef McLinn, Bettis will focus on developing menus that are reflective of the cultural heritage of the Yavapai-Prescott Indian Tribe and feature locally grown produce and products.
“This is an exciting opportunity to reacquaint the community and guests to Icha Maajoh and the resort… there is no better way to accomplish that mission than through the sensory experience of food,” said Joshua Bettis, executive chef, Prescott Resort and Conference Center. “My goal is to create dining experiences that not only delight but truly inspire.”
About Prescott Resort and Conference Center
Locally owned and rich in heritage, the full-service Prescott Resort and Conference Center sits on a scenic mountain top and offers an exceptional setting for private getaways, group meetings, business conferences and more. www.prescottresort.com