The Faces of Carcara

He began his journey in the Valley as a chef with the Sheraton Phoenix Downtown as part of the opening culinary team in 2008. He eventually took over District American Kitchen & Wine Bar as Chef de Cuisine, where he over saw culinary operations and menu development for the restaurant, as well as the hotel's multiple dining outlets for five years. Chef John then transitioned to Banquet Chef in 2018, where he remained until being promoted to Executive Chef at The Renaissance Phoenix in 2021. Chef John returned to Sheraton Phoenix Downtown as Executive Chef in 2024 where he currently oversees all culinary operations for the hotel.

He enjoys traveling, live shows, everything Philly and eating great food. His favorite cuisine is anything made with love that offers something never experienced. His favorite thing as a Chef is being challenged to bring unexpected ingredients and ideas together to create that same experience for those who dine with him.

Her culinary journey began in independently owned seafood restaurants on the East Coast, where she developed a strong foundation in classic techniques and discovered a drive to continuously challenge herself and grow as a chef.

When she moved west to Arizona, she further refined her craft at The Phoenician. During her time at Mowry & Cotton, she advanced to Sous Chef, building a reputation for thoughtful leadership and innovative menu development. In August 2025, she was promoted to Chef de Cuisine at Sheraton Phoenix Downtown, where she now oversees culinary operations across the hotel’s dining venues, including Carcara.

Since taking the helm at Carcara, Chef Dominique has earned recognition throughout Arizona’s culinary community, capturing Best in Show at Devour and winning Exceptional Vibe's Soup Fest. She is passionate about creating memorable dining experiences that celebrate seasonal ingredients, bold flavors, and the rich culinary spirit of the Southwest.