Press Room

Casino Arizona™ Introduces New Pastry Chef

September 16 2014

Press Release | By: Shanna Wolfe, RIESTER

    Casino Arizona Introduces New Pastry Chef
    Dessert connoisseur to serve as lead pastry chef at property restaurants 

    SALT RIVER PIMA-MARICOPA INDIAN COMMUNITY, Ariz. (Sept. 2, 2014) — Casino Arizona, an enterprise of the Salt River Pima-Maricopa Indian Community (SRPMIC), is thrilled to announce the arrival of its first-ever pastry chef. With more than 20 years of culinary experience, Chef Jeff Mack will serve an instrumental role in creating the property’s dessert options.

    “Appointing a qualified pastry chef is just one of Casino Arizona’s many efforts to enrich guest experiences,” said Ramon Martinez, director of public relations at Casino Arizona. “Known for placing an innovative spin on classic desserts, Chef Jeff Mack was a fitting candidate for the position. His creations appeal to all tastes and our guests will now have additional quality options to satisfy their sweet tooth.”

    Chef Mack started his career in 1985, and quickly learned the importance of menu development as an assistant pastry chef at the Radisson and Resort and Spa Scottsdale. He would continue to develop his craft and assume additional responsibilities, managing teams and working as an executive pastry chef at various properties throughout Arizona. In November 2013, Chef Mack began working at The Boulders, a Waldorf Astoria Resort for six months before taking on his new role at Casino Arizona.

    “Transforming classic desserts is my specialty so I enjoy placing a modern-day twist on traditional sweets, “ Mack said. “Typically, classic tiramisu is made of mascarpone cheese, espresso and ladyfingers. But in the past, I’ve enhanced the flavors by incorporating a roasted banana into the recipe. It’s the same concept and idea, but it includes a fresh angle.”

    With widespread experience in producing premium dishes, Chef Mack says food presentation is key. “How a dish is presented is essential to the dining experience as it can make it more contemporary or traditional,” he said. “I’ve done apple pie deconstructed so that each component was shown instead of it being the traditional pie. When I put it all together, it was an apple pie with a contemporary feel.”

    Foodies won’t have to travel far for the chef’s confections as they will be featured in the property restaurants including Cholla Prime Steakhouse & Lounge™, Eagles Buffet™, Bingo Hall, Willows Restaurant™ and Salt River Café™. With eight employees looking to him for guidance, Chef Mack says his main goal is to grow in the food industry. “I’m always looking to progress my career, refine my skills and learn,” Mack said. “And that’s why I was so attracted to this position because it’s so different from what I’ve done in the past. So for me, it’s all about gaining that experience.”