Executive Chef Miguel Angel Heredia

A native of Tucson, Arizona, Miguel’s first memories were watching his mother bake wedding cakes. After quickly falling in love with cooking, Miguel would always be in the kitchen helping and watching his mom as she worked.
Miguel went on to graduate from Le Cordon Bleu Culinary Institute as class valedictorian, before embarking on a 20 year career in the industry working at various Tucson restaurants, including Westin La Paloma and Anthony’s In the Catalinas. 

As Miguel worked for Chef Beau Mac Millan at the Sanctuary Resort in Paradise Valley, his deep appreciation and passion for making great food began to develop. Throughout his career, Miguel has been exposed to a variety of different cuisines including French, Asian, and Southwestern fare. Miguel’s love for food has always been driven by making great meals to bring family and friends together