Chef Gary Mlinarich

                                                 Executive Chef

A seasoned pro equipped with East Coast savvy including cooking for New York's upper crust -- the Heinz and Mellon families -- Chef Gary Mlinarich is passionate about food.

  Creating contemporary southwestern cuisine, Mlinarich offers bold, tantalizing flavors with spice, always pleasing to the palate. He continues to inspire with his creative cuisine for the Ahnala Mesquite Grill, catering and guest room dining at the Radisson Fort McDowell Resort & Casino.

 Chef Mlinarich grew up cooking in the kitchen with his mother and earned his Culinary Arts Degree from the Culinary Arts Institute in Pittsburgh, Pa. He continued his education in La Varenne, Bourgogne, France, where he received a Certificate Culinaire. Soon thereafter, he studied under Chef Patricia Windisch at Chateau Souverain, Alexander Valley, Calif.

 Prior to Ahnala Mesquite Grill, he served as Executive Chef and Food & Beverage Director for the Millennium Resort Scottsdale, Executive Chef of the American Grill in Scottsdale, the Northeast Atlanta Hilton during the 1996 Olympics, as well as chef positions with the Hyatt Regency and Seasons Resort on the East Coast.

 Mlinarich is creative and skilled in the preparation and presentation of a diverse variety of food styles including domestic, international (Southwestern, Italian, Spanish, French and Asian), traditional, contemporary and health conscious cuisine.

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