Answers from Our Experts (1)
Kai Restaurant chef de cuisine Ryan Swanson has been instrumental in developing and executing the Forbes Travel Guide Five-Star restaurant’s Native American–inspired, globally accented menu since being promoted from sous for the Sheraton Wild Horse Pass Resort & Spa culinary team in 2015. Swanson previously apprenticed under Vincent Guerithault, one of the few James Beard award-winners in the Southwest. He graduated from Scottsdale Community College Culinary Program with honors and Arizona State University's Nutrition program in 2006.
Swanson works closely with Sheraton Wild Horse Pass Resort & Spa executive chef Conor Favre, who oversees Kai Restaurant along with the resort’s more casual Ko’Sin Restauarant, meeting and group banquets, event catering and guest-room dining. Favre came to Sheraton Wild Horse Pass Resort & Spa from Arizona Biltmore, where, as executive sous chef, he managed six culinary outlets (including Wright’s at the Biltmore) and was a creative force behind the hotel’s Frank & Albert’s concept. Favre’s career has also included roles at Dual Restaurant and the JW Marriott Phoenix Desert Ridge Resort & Spa; he graduated from Scottsdale Community College’s culinary program and did extended training at the Culinary Institute of America.