Executive Chef Kenneth Arneson 
 

Exectuive Chef-

Radisson Fort McDowell Resort & Casino

“When it’s time to work, we work hard; when it’s time to play, we play even harder”

Being the fourth generation chef in his family has made Executive Chef Kenneth (“Chef Ken”) Arneson no stranger to the kitchen.

Chef Ken prides himself on having learned under some of the best chefs in the country and adopting a “No Compromise” attitude in the kitchen. After completing his apprenticeship under the tutelage of CMC David Callaway and Chef Bruce Fry, Chef Ken continued his education by attending the famed Culinary Institute of America in Napa Valley, where he was able to work under such renowned chefs as Charlie Trotter and Wolfgang Puck.

Traveling the world as Corporate Chef for Cruise West taught Chef Ken to use only the freshest ingredients, and to present food in its simplest form utilizing its natural flavors and textures. He used this philosophy of food effectively to head and open such great kitchens as the House of Blues (Anaheim, CA) and Matisse Restaurant inside the Ayres Hotel (Manhattan Beach, CA).  His culinary creativity and attention to detail earned Matisse three stars and a four-diamond rating, placing it among the “Top Ten Best New Restaurants” in the 2005 Zagat Rating for Los Angeles.

Chef Ken’s commitment to quality has helped him receive top scores in many local culinary competitions, including the 2007 Taste of the Season Best Chefs of the West where he was awarded first place. Believing that his career has just begun, Chef Ken enjoys being involved in local charities such as the SOS and Taste of the Nations, “because giving back to the community is where the culinary arts truly begin”.