Food + Beverage Director | Executive Chef at ZuZu
Charles Wiley enjoys a career that spans more than 35 years. During this time, Wiley has earned national acclaim for his innovative cuisine and natural presentations. His signature cooking style takes advantage of local, seasonal ingredients and time-honored flavor marriages, and produces dishes which tend to be light, yet intensely flavored and robust.
Chef Wiley's culinary career and responsibilities continue to expand, most recently to include the role of executive chef for Hotel Valley Ho. Wiley is responsible for the development and day-to-day operation of the hotel's dining venues — including ZuZu.
Wiley opened Sanctuary on Camelback Mountain as executive chef and director of food and beverage in March 2001, where he was instrumental in the concept, menu design, and cuisine for all dining options, including Elements restaurant. He remains involved in Sanctuary's operations as culinary director for Westroc Hospitality.
Chef Wiley has received numerous culinary honors. In April 2000, he was inducted into the Scottsdale Hall of Fame as Chef Honoree. He has been featured in a PBS half-hour segment with host Barbara Fenzl, "Savor the Southwest", and was named one of "The Ten Best New Chefs in America" by Food & Wine Magazine. The James Beard Foundation recognized him as one of "America's Best Hotel Chefs" and invited him on five occasions to cook at The James Beard House in New York. In 1998, he was invited to prepare the entree for The James Beard Journalism Awards Dinner.
Nationally, Charles Wiley has appeared on NBC's "Today Show" with Katie Couric, ABC's "Regis & Kelly", and Food Network. His cuisine has been featured in numerous food publications including Food & Wine Magazine, Bon Appetit, The Wine Spectator, Food Arts, Art Culinaire, Phoenix Home & Garden, Phoenix Magazine, and many others.