Chef
Russell LaCasce
- Discipline
- Chef
Portrait of Russell LaCasce
i. Biography
Arizona Culinary Institute set the base: disciplined repetition, clean execution, and enough room for instinct to matter. Russell LaCasce’s cooking reads from that foundation, bold pairings, a polished finish, and a style that stays lively without losing control. The line, “If I had my choice to cook any style, it would be everything over open fire,” is useful because it points straight at the method behind the voice: elemental heat, direct flavor, and an interest in what flame can add when a dish needs force. Arizona’s resort kitchens gave LaCasce a measured climb through service and responsibility. As lead line cook at T. Cooks at Royal Palms Resort (2006–2008), he worked in a setting where pace and precision had to hold together. That was followed by PM Sous Chef at Royal Palms Resort and Spa (2008–2010) and AM Sous Chef at Elements at the Sanctuary (2010–2011), roles that built range across shifts and stations. The progression is clear in the titles themselves: each step added more control, more pressure, and more room to lead by example. Executive Sous Chef at Elements at The Sanctuary (2011–2016) marks the point where that control settled into authority. Over those years, LaCasce sharpened the kitchen presence that keeps service moving without noise. The cooking style that emerges from that period is exacting but not rigid, ambitious but still grounded in the table. Since 2016, Russell has been Executive Chef of Hotel Valley Ho, where that same balance continues to define the work.
Where They Are Now
Russell LaCasce’s cooking suggests someone working with tension on purpose, bringing ingredients together in ways that feel polished, but not overmanaged. The result is food that aims for clarity first, then personality. Those elements push flavor forward fast, and they suit a cook who seems comfortable letting a dish carry both discipline and edge. In that sense, the work sits between refined kitchen craft and more direct, elemental cooking.
Career - Executive Chef, Hotel Valley Ho, Scottsdale, AZ (2016–present) - Lead line cook, T. Cooks at Royal Palms Resort (2006–2008) - PM Sous Chef, Royal Palms Resort and Spa (2008–2010) - AM Sous Chef, Elements at the Sanctuary (2010–2011) - Executive Sous Chef, Elements at The Sanctuary (2011–2016) Education: Arizona Culinary Institute
Signature
Breakfast Fried Rice and Black Truffle Alfredo for two show the range in Russell LaCasce’s signature work. One leans playful and direct; the other leans rich and composed. Together they point to a cook who understands how to make flavor land with personality while still keeping the structure clear.
In Their Words “If I had my choice to cook any style, it would be everything over open fire.”
Recognition
Russell LaCasce has received Arizona Restaurant Association Foodist Awards, ZuZu Hotel Restaurant Hot Spot.
FAQ What is Russell LaCasce's current role? Russell LaCasce is Executive Chef. Where did Russell LaCasce train or study? Russell LaCasce trained at Arizona Culinary Institute. What is Russell LaCasce known for? Bold flavor pairings.
The Sunday letter
Get new profiles like Russell LaCasce every Sunday.
One email a week with the chefs, winemakers and artisans we have just profiled, and the places they run.
One email a week. Unsubscribe from any issue.
Explore
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
One email a week. Unsubscribe from any issue.