Chef Brian Archibald, a native Phoenician and Chef de Cuisine at Ristorante Tuscany, discovered his culinary talents early in high school at the curious age of 14. Receiving formal training from the California Culinary Academy in San Francisco. Brian moved to San Francisco to study and work in the culinary field for a few years thereafter. After San Francisco, Brian moved to New York to apprentice for celebrity French Chef, Daniel Boulud, at four-star Restaurant Daniel. After his apprenticeship with Chef Boulud, Brian returned to Phoenix where he worked for resorts such as The Hyatt, The Phoenician and the Butte's Top of the Rock Restaurant. While at the Top of the Rock, an offer was introduced for Brian to assist with opening the premier JW Marriott Desert Ridge Resort & Spa-the largest of its kind in Arizona. Brian who is now in charge of Ristorante Tuscany, has an undying affection for the new and bold offering exceptional northern Italian food. Ristorante Tuscany is a four diamond restaurant and a recent recipient of the 2007 Wine Spectator Award of Excellence. Chef Archibald also received 2005 Rising Star Chef Award for Marriott International In 2006 won 1st place at the Arizona Jeune Commis Chaine de Rotisseurs Compétition.