Chef Conversations

In the kitchen with Russell LaCasce of Hotel Valley Ho

By Alison Bailin Batz / Photo by Debby Wolvos

Russell LaCasce is the executive chef of Hotel Valley Ho, overseeing all culinary operations across catering, banquets, in-room dining, OH Pool Bar, and signature eatery ZuZu.

First, we have to know – what inspired the name ZuZu?

The restaurant is named in honor of Rosalyn “Rosie” Bennett Lyon, also known as ZuZu. She was the beloved matriarch of the family that owns the independent Hotel Valley Ho, as well as a fantastic cook who believed that food is better when shared with loved ones.

How would you describe your cooking style?

I like to think everything I make offers a delicious flavor punch in the mouth. My food is unapologetically big and bold, taking the fancy and making it fun. Think hot chicken with buttered popcorn ice cream on top and charred cabbage with soy yuzu and cured egg yolk.

How is this reflected in the ZuZu menu?

We use high-level techniques and seasonal ingredients from Terra Market, Crow’s Dairy, Noble Bread, Breadworks, Sonoran Pasta, and McClendon Farms to make chef-driven, modern fare with global inspirations from our diverse kitchen team. We also create special moments for guests, be it through our chef’s roulette tasting menu; pop-up collaboration dinners; and summer sip and shop series, which is a spirited, indoor twist on a farmer’s market.

How did you get your start?

I started washing dishes at a beachside eatery in South Carolina at 14 and loved the camaraderie of the kitchen. I started cooking professionally in Utah before moving to Arizona in 2005 to attend the Arizona Culinary Institute. After mentoring under culinary legends at Royal Palms and Sanctuary, I joined Hotel Valley Ho in 2016 and was named executive chef less than a year later.

What is something readers would be surprised to know about you?

I met my wife, Simona, when we were both attending the Arizona Culinary Institute, during which time she was studying pastry. Though she transitioned from a chef to a flight attendant, we are still cooking together, albeit for our three kids.

Hotel Valley Ho, 6850 E. Main St., Scottsdale; 480.376.2600; www.hotelvalleyho.com.