As the Director of Culinary Operations, Chef Zaner brings more than 30 years of diverse culinary skills ranging from Executive Chef at the Ritz-Carlton in Kapalua, Hawaii, to head culinary consultant at the Arizona Biltmore Resort and Spa. He oversees product development for new and improved menu items, as well as developing and leading the culinary team, overseeing strategy that supports restaurant operations and consumer satisfaction.
Executive Chef Robert Carr’s appointment is a strategic move designed to satisfy every unique palate through thoughtfully crafted cuisine. Executive Chef Carr’s years of knowledge combined with his culinary aptitude complements the resort’s need for fine dining and discovery of new and exciting dishes. Carr’s portfolio includes culinary action in some of the country’s award winning hotels, including the Grand Hyatt in Kauai, Hawaii, Hyatt at Fisherman’s Wharf in San Francisco, California, and the Sheraton Carlsbad Resort and Spa, California.