Alexander robinson, Executive Chef  

Chef Robinson has worked at the Westin Tempe, the WeKoPa Casino Resort Fountain Hills, and the Royal Palms Resort and Spa in Phoenix. He is also a veteran of the Ritz-Carlton’s Chicago and Laguna Niguel locations, where he oversaw more than 80,000 square feet of meeting and event space in addition to numerous dining venues. He also worked for the Four Seasons Hotels and Resorts in Boston, Denver, and Jackson Hole. 

A graduate of Le Cordon Blue in Scottsdale, he holds an Associate Degree in Culinary Arts, and was awarded #1 Westin in Banquet Food Quality for all Westin Brands GSS. When he’s not serving delicious poolside and barside snacks, Chef Robinson enjoys golfing, surfing, and spending time with his wife and three sons.