PHOENIX, AZ - April 2006 - The famed Native American culinary creations will surge ahead at Kai at the Sheraton Wild Horse Pass Resort & Spa under the talents of new Native American Chef de Cuisine, Jack Strong.
With an extensive background of incorporating locally grown and indigenous ingredients into high-end and specialty menus, Strong brings a rare combination of Native American heritage and luxury culinary experience to the already renowned and award-winning Kai restaurant on the Gila River Indian Community.
Most recently acting as Sous Chef at The Phoenician's Windows on the Green restaurant, Strong jumped at the opportunity to be part of the Kai team where he can fulfill his dream of furthering the advancement of Native American cuisine and giving back to the local Native Community.
Strong hails from the Confederated Tribes of Siletz Indians in Oregon and has a long history of utilizing his culinary skills for Community involvement. Devoting much of his time to Tribal initiatives for Community youth programs such as cooking for Siletz youth conferences, camps and giving public talks on culinary career opportunities, Strong looks forward to transferring those experiences to benefit Kai's existing programs with the Gila Crossing Elementary School's agricultural curriculum and other entities such as the Gila River Farms.
As Chef de Cuisine at Kai, Strong will work with the Resort's executive chef, Michael O'Dowd and Kai's consulting chef, Janos Wilder to develop menus, execute daily operations, manage food costs and staffing and promote guest satisfaction.
"Being on the culinary staff at Kai is a dream come true for me," said Chef de Cuisine, Jack Strong. "Having the ability to advance Native American culinary artistry with the guidance of the incredibly talented and passionate Chef O'Dowd and Chef Janos is a new pinnacle in my career."
Strong has spent the last two years at The Phoenician where he was nominated for a leadership of the quarter award and prior to that he had worked his way up to Co-Executive Chef at that acclaimed Adam's Place fine dining restaurant in Eugene, Oregon where he was two-time associate of the year winner. Strong's work ethic comes from a background mixed with formal culinary arts training and more than 14 years of restaurant and kitchen experience. He is a bachelor who resides in Phoenix and enjoys golf, basketball and fine wine. Strong replaces former chef de cuisine, Sandy Garcia, who pursued an opportunity to move his family to California.
Kai is one of Phoenix's most talked-about dining experiences and incorporates the essence of the Pima and Maricopa tribes into the menu and restaurant décor. Kai, the Pima word for 'seed', will treat you with a contemporary approach to Native American cuisine in a rich yet relaxing atmosphere. Executive Chef Michael O'Dowd and James Beard Award-winning consulting chef Janos Wilder are renowned for creating unique menu experiences that utilize indigenous Native American ingredients. Kai's menu features citrus from the Gila River Farms and items from Native Seed SEARCH, which is a foundation that preserves ancient Native American seed lines that would otherwise be extinct. In addition, the Kai team works with the local Gila Crossing Elementary School on an agricultural curriculum and incorporates the children's lettuce, vegetables and seeds in several menu items.
The Sheraton Wild Horse Pass Resort & Spa is Arizona's only Native American-owned luxury resort. Located on the Gila River Indian Community, this resort features 500 culturally themed guestrooms, the 17,500 sq. ft. Aji Spa with Native American-inspired treatments, 36-holes of Troon Golf, four swimming pools, a waterslide and one of Arizona's top rated restaurants, Kai.
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Chef2Chef News Desk