Drew Wetmore has been appointed as the new executive chef for the Boulders Resort and Spa.
In his new role, Wetmore will oversee the resort’s five busy kitchens including the Palo Verde Restaurant, Grill Kitchen and Bar, Spotted Donkey Cantina, Spa Café, the Discovery Lounge and Pool Pavilion.
He plans to oversee the menu development and the food preparation that respects the integrity of the region by incorporating local Arizona produce and freshly foraged ingredients from the resort’s own certified organic garden.
“Chef Drew takes much of his culinary inspiration from nature,“ John Maskovich, director of food and beverage, stated in the release. “He has even modeled the new plate design from surrounding landscape.”
Wetmore joined the Boulders culinary team in 2018 and has held the titles of executive sous chef, banquet chef and chef de cuisine for the Grill Kitchen and Bar and the Spotted Donkey Cantina, where he initiated the popular tequila dinners and Cinco de Mayo celebrations.
Wetmore is a native of Tucson and he has always felt at home in the Sonoran Desert. He currently resides in north Phoenix with his fiancé Emily and their four dogs.
During his teenage years, he was not only a student-athlete but also had an affinity for the culinary arts.
Wetmore credits the FEAST program at Catalina High School for teaching him about food and refining his culinary talents.
He later earned a bachelor of arts degree from the Scottsdale Culinary Institute.
His externship at the Fairmont Scottsdale Princess included working with some of the top country’s chefs including Michael Mina, Richard Sandoval and Forest Hamrick.