VIP Chefs Program

Become an exclusive VIP by attending a minimum of 3 classes in a session. This will entitle you to receive an invitation to join a top Valley Chef for an intimate, invitation only, cooking class. This is an amazing opportunity for unsurpassed access to some of the Valley's most talented Chefs!

Lee Hillson was named Executive Chef in August 2005, having joined T. Cook's as Sous Chef five years earlier. He has gained both local and national notoriety with this elegant and rustic interpretation of Mediterranean cuisine as well as his generous donation of both time and talent to countless charitable organizations.
Hillson's progression up the food chain is paved with award-winning culinary experiences. He began his restaurant career in 1987 at the age of 16 when he enrolled in culinary school at Bournemouth and Poole College in his native England. Two years later, degree in hand, he took off to the Hyatt in Austin, Texas to explore new worlds and new cuisines.

A year later, he returned to London for the unique opportunity to be the Chef de Partie at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. Hillson then served as Pastry Chef at the Michelin star Le Poussin in Hampshire, England. His next stop was Hintlesham Hall in Ipswich, Suffolk, England where he began as the Pastry Chef and three years later was appointed Sous Chef at this European award-winning, fine dining restaurant.

In November of 1998, Hillson again crossed the Atlantic to become Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island at its Alva restaurant. Within a few short months, he was appointed Executive Chef at this restaurant ranked as one of the country's top five restaurants by Country Inn magazine.

From Rhode Island, Hillson joined T. Cook's and has garnered acclaim from the James Beard House in New York. This year, Chef Hillson was invited to battle Food Network's Iron Chef Cat Cora on the blockbuster show, where he achieved one of the season's highest scores. With Hillson at the helm, T. Cook's was voted the most popular Phoenix/Scottsdale restaurant by Zagat's: America's Top Restaurants in both 2006 and 2007.

This class January 8th, 2009!

2008 Summer Session VIP

Chef Robin Miller, Author and Host on Food Network

Robin has a Master's Degree in Food and Nutrition from New York University, 1998.  She has written eight books, and has seventeen years of experience as a food writer and nutritionist. Robin is the author of the bestselling cookbook "Quick Fix Meals". Her popular show,  "Quick Fix Meals with Robin Miller",  currently airs on Food Network. Robin has been on  hundreds of local and national television and radio programs, including The Today Show on NBC; Good Morning America on ABC; CNN; Fox News Channel; Discovery Channel; and more. Robin's recipes and nutrition features can be seen regularly in a variety of magazines. She also provides recipes to the American Heart Association, The American Institute for Cancer Research, and Weight Watchers. In addition to her professional accolades, Robin is a busy wife and mother to two young sons.

Now YOU have the opportunity to qualify for an intimate class featuring recipes and tips from her latest cookbook: Quick Fix Meals!  Save Saturday, September 20th from Noon-2:30 p.m.  As a further expression of our gratitude for your loyalty to Love'n the Kitchen, each qualifying guest will receive an autographed copy of Robin's bestselling cookbook!!

Save the Date:  Saturday, September 20th from Noon -2:30  for this exclusive opportunity

2008 Spring Session VIP

Chef Kevin Binkley, Owner of Binkley's Restaurant in Cave Creek

Bon Appetit magazine recently named Chef Kevin Binkley, owner/chef of Binkley's Restaurant the "must see" chef in all of Arizona, featuring a "exquisite, ultimate dining experience...paired with his mad scientist approach to molecular gastronomy", reminiscent of Alton Brown.

Phoenix Magazine, in their 2008 dining guide, calls Binkley's the Pinnacle of the top 8 dining experiences in the Valley.

Kevin Binkley and his wife Amy opened Binkley’s Restaurant in Cave Creek on May 25, 2004.  Binkley’s Restaurant received the Arizona Republic Best New Restaurant Award and Phoenix Magazine’s Best New Restaurant Award in 2004. 

Binkley’s career objective has been to be the Chef/Owner of an award-winning restaurant, and he has been training for this since entering culinary school in 1994.  In July 1995, the Inn at Little Washington hired him as a culinary school extern.  While at “the Inn,” he learned every job in the kitchen and was promoted several times, rising to Executive Sous Chef, second in command to Chef/Owner Patrick O’Connell.  He resigned the position in December 1999 to further enhance his culinary education.  He continued to refine his culinary knowledge by working at the French Laundry under the supervision of Chef/Owner Thomas Keller.  Kevin’s experience at 2 of the 13 top restaurants in the United States has afforded him the opportunity very few professional chefs have had to develop an in-depth understanding of fine dining.

2007 Fall Session VIP

Chef Vincent Guerithault, Owner of Vincent's on Camelback

Vincent Guerithault, chef/owner of Vincent Guerithault on Camelback, is considered by many to be Phoenix's culinary prize.

For over 20 years, Vincent has been combining his expertise in classic French cooking with Southwestern ingredients to create a unique blend of flavors that has become his signature. His style is constantly evolving. Recently he's brought more of a Provençal flair to his menu, reaching deeper into his French roots. Critics note that his food is always "intriguing and inspiring." Patrons say it's sumptuous.

Vincent's love for cooking began in his youth in France, where he worked at L'Oustau de Baumaniere in Les Baux de Provence, and Maxim's and Fauchon in Paris. He came to the U.S. in 1976 to be sous–chef at Chicago's Le Français, and within 10 years opened his own restaurant here that helped put Phoenix on the culinary map.

Vincent was the first chef ever to receive a Citation of Excellence from the International Food & Wine Society. He has enjoyed countless commendations, including the James Beard award as "America's Best Chef: Southwest" and the prestigious Chevalier de L'Ordre du Merite Agricole on behalf of the Republic of France. For more than a decade, Zagat has ranked his restaurant "most popular" and "best in area" and Mobil Travel Guide has awarded it four stars. Gourmet magazine, Conde Nast Traveler and Travel Holiday all have lauded Vincent and his restaurant for his tempting food and attentive service.   In 2003 Vincent’s on Camelback was placed 24th on the World’s Top 50 Restaurants by British based Restaurant Magazine.

2007 Summer Session VIP

Chef Beau MacMillan of Elements

Chef MacMillan's culinary approach has brought great acclaim to Elements, recognized as one of the "Top 100 Restaurants in the U.S." by Gourmet magazine. Chef Beau MacMillan has become a celebrity overnight with his success on the Food Network's "Iron Chef America." The first resort chef and first Arizona chef to challenge the masters of Kitchen Stadium, MacMillan crafted five delectable courses using the show's well-guarded secret ingredient, American Kobe beef. His triumph over Bobby Flay has prompted national attention both for Beau, and for Elements at Sanctuary on Camelback Mountain. Chef MacMillan is also the personal chef for Wayne Gretzky, and has cooked for President Bush, among many other VIPs...

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