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About the Chefs

Meet Our Chefs

Pioneers in Palate-Pleasing Fare

Possessing acclaimed culinary prowess and a discerning palate for imaginative flavors, our chefs are the real deal. No stranger to charting new courses, each brings a vision for flavorful fare and experience in an array of restaurants to Kitchen West.

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Executive Chef

Ray Anderson

Chef Anderson brings over 35 years of culinary experience to his leadership role, but has called The Scottsdale Resort and Spa “home” for the last 30 years. Having worked in various roles such as Conference Chef, Banquet Chef, Sous Chef, as well as overseeing the property’s former 4 Diamond Restaurant (Palm Court), Chef brings a wealth of skills and creativity to the Executive Chef role, in which he has been in place since 2019.

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Area Executive Chef

Ken Arneson

With a passion for using unconventional cooking methods to create thoughtfully crafted dishes, Chef Ken Arneson uses his 15 years of expertise to oversee all culinary operations as area executive chef of Canopy by Hilton Tempe Downtown and The Scottsdale Resort & Spa, including the hotels signature restaurants: Alter Ego Restaurant and Lounge, Alibi Rooftop Lounge, Kitchen West, Twisted Vine Pool Bar & Grill, and Bar Six40. Being a fourth-generation chef in his family, much of Chef Ken’s time growing up was spent in the kitchen. Learning to embrace the flavors of all regions from a young age, he successfully completed his apprenticeship under Certified Master Chef David Callaway and Chef Bruce Fry before continuing his education at the famed Culinary Institute of America in Napa Valley, Calif. where he worked under chefs Charlie Trotter and Thomas Keller.