Appointed Executive Chef
At ADERO Scottsdale, an Autograph Collection hotel - AZ, USA
Arneson's culinary journey began as regional executive chef at The Ayres Hotel in Manhattan Beach, Calif. Later he earned the coveted role of executive chef and director of food and beverage at the Seville Golf and Country Club in Gilbert, Ariz. Arneson successfully led the openings of four culinary establishments throughout his hospitality career, including the House of Blues in Anaheim, Calif., Shady Canyon Golf Club in Irvine, Calif., Circa in Seattle, and the Matisse Restaurant inside the Ayres Hotel in Southern California. Prior to joining ADERO Scottsdale, Arneson sharpened his knife as the executive chef at the Canopy Hotel by Hilton Tempe Downtown in Tempe, Ariz. Additional accolades include earning first place at the 'Challenge to the Chefs' Competition in Scottsdale, Ariz. in 2009 and first place in 'Best Chef's of the West' competition at the Arizona Biltmore Resort in Phoenix in 2007.
In his role at ADERO Scottsdale, Arneson oversees all creative menu development with a focus on inventive cuisine crafted with regionally sourced ingredients for the 177-room resort, including the restaurant and lounge, in-room dining, and special events and meetings alongside the catering team. Embracing the unique farm-to-table-to-sky philosophy at CIELO, Arneson transformed each distinct menu to deliver an elevated culinary experience with every plate and pour. Guests can now enjoy new breakfast, lunch, and dinner menus at the resort's signature restaurant, which captures the awe of its very name with an expansive outdoor terrace and panoramic windows to showcase the wide-open wonder of the Sonoran desert.