Chef Beau Table XII

Executive Chef Beau MacMillan

Renowned Food Network celebrity chef and Sanctuary’s Executive Chef Beau MacMillan inspires his staff with his passion for fresh ingredients. Chef MacMillan’s ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef Beau MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers. A graduate of Johnson & Wales University in Providence, Chef Beau MacMillan spent a year under the tutelage of Chef Francois de Melogue before joining La Vieille Maison in Boca Raton. He held Sous Chef positions at the prestigious Hotel Bel Air and Shutters on the Beach in California. Chef MacMillan then joined our resort in 1998. His innovation has brought elements national recognition and acclaim including the Chef Beau MacMillan victory on Iron Chef America, five appearances on NBC’s ‘Today Show,’ and his Food Network show, ‘Worst Cooks In America,’ ‘Best Things I Ever Ate,’ and ‘Guy’s Grocery Games.’

Executive Chef Beau MacMillan
Chef de Cuisine Samantha Sanz

Samantha Sanz – Chef de Cuisine

A two-time James Beard nominee, Sanz was most recently chef de cuisine of Talavera, the signature restaurant at Four Seasons Resort Scottsdale at Troon North. Her appointment marks her return to where her career began as one of the first female cooks at elements, where she impressed MacMillan with her talent, passion and culinary prowess. From there, she rose to chef de cuisine at Scottsdale’s Virtu Honest Craft, before moving to Talavera, where she became one of the youngest chefs in the Four Seasons brand. Born in Nogales, Mexico, and virtually raised in the kitchen of her family’s restaurant there, Sanz graduated from Scottsdale’s Le Cordon Bleu College of Culinary Arts.

Bar Chef Christiaan Röllich

Christiaan Röllich – Bar Chef

Author of BAR CHEF: Handcrafted Cocktails (2019), Röllich hails from A.O.C. and Lucques, two of the most celebrated restaurants in Los Angeles. Forbes has called him “one of LA’s most innovative mixologists” while LA Weekly credits the Netherlands native with the city’s cocktail renaissance. Röllich got his start in the bar trade at Les Deux Café, where he worked for extra income while pursuing an acting and modeling career.