After graduating Scottsdale Culinary Institute Le Cordon Bleu Academy in 2001 Renae took to her career with passion and dedication that led her to become the youngest Executive Chef in Hilton North America in just 5 short years at the age of 25.
Renae has worked at many prominent hotels in the Phoenix area such as JW Marriott Camelback Inn, JW Marriott Desert Ridge, Marriott McDowell Mountain Ranch as well as the Hilton Phoenix/East. She broadened her horizons in San Diego California working for the Hilton San Diego Gaslamp Quarter and Hilton ES La Jolla before returning to the Phoenix area with her family. Renae has held the position of Executive Chef, Regional Chef and often times F&B Director as well for the past 12 years.
After many years in the hospitality industry she felt it was time to expand on her experience in a more personal way leading to the creation of Culinary Roots Catering.
“Food is a very personal experience. When I am planning an event with someone or talking about what they like to eat it is important to me to get to know them. I want to create a meal that encompasses who they are and meets their needs.
It is my goal and effort to create a memorable experience that they can be proud of when hosting their family and friends”.
The Culinary Roots Process
Imagine providing an organic, locally-sourced menu and a fully-immersive event for your guests. We’ll be with you from the first to the last incredible bite–but you’ll hardly notice we’re there.
It’s important to us that both your culinary experience and the process are enjoyable. Upon initial contact, we will discuss your vision for your event. We will talk to you about the type of food you enjoy, and the types of food your family and friends might enjoy.