Guest Chefs

We would like to give special thanks to all of our wonderful Guest Chefs who have joined us through the years!

Chef Michael Stebner, co-creator of True Food Kitchen

Michael Stebner is an award-winning chef and visionary of culinary excellence. Stebner's cuisine has earned him numerous recognitions including two invitations to the renowned James Beard House in New York. Prior to becoming Executive Chef of True Food Kitchen, Stebner headed up the culinary team at Fox Restaurant Concepts' The Greene House restaurant located in Scottsdale, Arizona. Prior to this, Stebner owned and operated Region, a restaurant in San Diego, California.

Prior to running his own restaurant, Stebner had a varied culinary background. He gained experience while working four years as Chef de Cuisine for the world-class Azzura Point at the Loews Coronado Bay Resort. Prior to this, he worked as a Sous Chef at Caesar's Palace in Las Vegas under acclaimed chef and mentor James Boyce. Stebner also trained in the award-winning kitchens of the French Laundry in Yountville, California, as well as at Lavande in the Loews Santa Monica Beach Hotel, where he fine-tuned his culinary skills and expanded his repertoire. He began his professional career at the Phoenician in Scottsdale, Arizona, working under Chef Alex Stratta.

At True Food Kitchen, Chef Stebner starts with delicious recipes that have broad appeal. He incorporates a variety of good-for-you whole and cracked grains, healthy fats, fresh seasonal fruits and vegetables, and healthy herbs and spices into each dish to create better-for-you menu options that nourish the mind, body and spirit. His cuisine is characterized by purity and simplicity that is not reliant on heavy sauces or spices to cover up or compromise the flavors. His devotion to farm fresh cuisine and commitment to serving flavorful menu options made from the freshest local and regional ingredients consistently results in impeccably crafted, palate-pleasing dishes.
Chef Vincent Guerithault

Chef Vincent Guerithault, Owner of Vincent's on Camelback

Vincent Guerithault, chef/owner of Vincent Guerithault on Camelback, is considered by many to be Phoenix's culinary prize.

For over 20 years, Vincent has been combining his expertise in classic French cooking with Southwestern ingredients to create a unique blend of flavors that has become his signature. His style is constantly evolving. Recently he's brought more of a Provençal flair to his menu, reaching deeper into his French roots. Critics note that his food is always "intriguing and inspiring." Patrons say it's sumptuous.

Vincent's love for cooking began in his youth in France, where he worked at L'Oustau de Baumaniere in Les Baux de Provence, and Maxim's and Fauchon in Paris. He came to the U.S. in 1976 to be sous–chef at Chicago's Le Français, and within 10 years opened his own restaurant here that helped put Phoenix on the culinary map.

Vincent was the first chef ever to receive a Citation of Excellence from the International Food & Wine Society. He has enjoyed countless commendations, including the James Beard award as "America's Best Chef: Southwest" and the prestigious Chevalier de L'Ordre du Merite Agricole on behalf of the Republic of France. For more than a decade, Zagat has ranked his restaurant "most popular" and "best in area" and Mobil Travel Guide has awarded it four stars. Gourmet magazine, Conde Nast Traveler and Travel Holiday all have lauded Vincent and his restaurant for his tempting food and attentive service.   In 2003 Vincent’s on Camelback was placed 24th on the World’s Top 50 Restaurants by British based Restaurant Magazine.

Chef Vincent Guerithault

Chef Lee Hillson, Executive Sous Chef – The Phoenician

Celebrated for his originality and vision, Lee Hillson joined the AAA Five Diamond Phoenician in September 2012 as executive sous chef. In this role, he assists in directing a culinary staff of more than 150 across nine kitchens, including resort restaurants Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Oasis Grill, while contributing to menu creation and preparation. He also provides support for in-room dining, banquet, pastry, bakeshop, butcher shop, pasta shop and garde manger operations.

Hillson previously served as executive chef for the renowned T. Cook’s at the Royal Palms Resort and Spa in Phoenix, during which he gained national acclaim for his battle with Iron Chef Cat Cora on the blockbuster Food Network show, Iron Chef America. Also known for his innovation in designing exceptional house-made products while maintaining a commitment to sustainability, he was tapped by British Airways to create a First Class menu for Phoenix to London flights.

Enrolling in culinary school at the age of 16 in his native England, Hillson was working just two years later at the Hyatt in Austin. He then returned to London as the chef de partie at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. After several prestigious stops as pastry chef in England, Hillson again crossed the Atlantic to become executive sous chef at Vanderbilt Hall in Newport, Rhode Island. Within a few short months, he was appointed executive chef at this restaurant, ranked as one of the country’s top five by Country Inn magazine. From there, he joined the Royal Palms, serving as sous chef for five years before being promoted to executive chef in 2005.

Since joining The Phoenician, Hillson has unveiled his own limited-edition private label beer in conjunction with Sonoran Brewing Company. “Lee’s Liquid Dinner” is a traditional English-style nut brown ale brewed with honey-roasted parsnips, chestnuts, hazelnuts, cranberries and sweet orange peel.

Chef Lee Hillson

Chef Robin Miller, Author and Host on Food Network

Robin has a Master's Degree in Food and Nutrition from New York University, 1998.  She has written eight books, and has seventeen years of experience as a food writer and nutritionist. Robin is the author of the bestselling cookbook "Quick Fix Meals". Her popular show,  "Quick Fix Meals with Robin Miller",  currently airs on Food Network. Robin has been on  hundreds of local and national television and radio programs, including The Today Show on NBC; Good Morning America on ABC; CNN; Fox News Channel; Discovery Channel; and more. Robin's recipes and nutrition features can be seen regularly in a variety of magazines. She also provides recipes to the American Heart Association, The American Institute for Cancer Research, and Weight Watchers. In addition to her professional accolades, Robin is a busy wife and mother to two young sons.

Chef Robin Miller

Chef Kevin Binkley, Owner of Binkley's Restaurant in Cave Creek

Bon Appetit magazine recently named Chef Kevin Binkley, owner/chef of Binkley's Restaurant the "must see" chef in all of Arizona, featuring a "exquisite, ultimate dining experience...paired with his mad scientist approach to molecular gastronomy", reminiscent of Alton Brown.

Phoenix Magazine, in their 2008 dining guide, calls Binkley's the Pinnacle of the top 8 dining experiences in the Valley.

Kevin Binkley and his wife Amy opened Binkley’s Restaurant in Cave Creek on May 25, 2004.  Binkley’s Restaurant received the Arizona Republic Best New Restaurant Award and Phoenix Magazine’s Best New Restaurant Award in 2004. 

Binkley’s career objective has been to be the Chef/Owner of an award-winning restaurant, and he has been training for this since entering culinary school in 1994.  In July 1995, the Inn at Little Washington hired him as a culinary school extern.  While at “the Inn,” he learned every job in the kitchen and was promoted several times, rising to Executive Sous Chef, second in command to Chef/Owner Patrick O’Connell.  He resigned the position in December 1999 to further enhance his culinary education.  He continued to refine his culinary knowledge by working at the French Laundry under the supervision of Chef/Owner Thomas Keller.  Kevin’s experience at 2 of the 13 top restaurants in the United States has afforded him the opportunity very few professional chefs have had to develop an in-depth understanding of fine dining.

Chef Kevin Binkley

Chef Beau MacMillan of Elements

Chef MacMillan's culinary approach has brought great acclaim to Elements, recognized as one of the "Top 100 Restaurants in the U.S." by Gourmet magazine. Chef Beau MacMillan has become a celebrity overnight with his success on the Food Network's "Iron Chef America." The first resort chef and first Arizona chef to challenge the masters of Kitchen Stadium, MacMillan crafted five delectable courses using the show's well-guarded secret ingredient, American Kobe beef. His triumph over Bobby Flay has prompted national attention both for Beau, and for Elements at Sanctuary on Camelback Mountain. Chef MacMillan is also the personal chef for Wayne Gretzky, and has cooked for President Bush, among many other VIPs...

Chef Beau MacMillan

Additional Guest Chefs we would like to mention:

Robert McGrath; Matt Carter; Tammie Coe; MJ Bread; Eddie Matney; Michael DeMaria; Silvana Esparza;
Jan D'Atri and Momma; Richard Florczak; Todd Henderson; Laura Slama; James Porter; Suzanne Clark

We welcome your ideas and suggestions on future Guest Chefs you would like to see at Love'n The Kitchen!