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.

clint spotleson, beverage director

Much as a chef would, Beverage Director Clint Spotleson takes his inspiration from fresh, high-quality ingredients. Prior to joining the team at Eden, Clint worked at Herbs & Rye in Las Vegas, where his team won coveted industry awards including “Best American Bar Team” and “Best High-Volume Cocktail Bar” at Tales of the Cocktail. He has also served as lead bartender at Counter Intuitive and the Second Story Liquor Bar in Scottsdale, but his career “behind the stick” spans 21 years and countless opportunities to pour a perfect drink – and make a guest smile. 

Clint is a collector of tiki mugs; his prized collection includes mugs from events, vintage purchases, travels, and more. When he is not behind the bar (or mug hunting), he enjoys mountain biking, exploring, art museums, and spending time with his family.