Antonio Gutierrez

Executive Chef

Cooking has been a lifelong passion of mine. I began my culinary journey at the age of 13, working in my grandmother's small Mexican restaurant. By the time I was 20, I had advanced to a line cook position at Westin La Paloma in Tucson, where I had the privilege of working alongside James Beard Award winner Janos Wilder, gaining invaluable insights into the culinary world. Over the years, I expanded my experience by working at various prestigious hotels and clubs, including The Westward Look Resort, The Omni Tucson National, and AJ's Fine Foods. My most significant professional milestone was joining ClubCorp at the Arizona Sands Club within the University of Arizona Stadium. It was the first club in the company to manage the dining services for athletes and their coaches, marking a unique chapter in my career. The birth of my daughter prompted me to move to Phoenix to be closer to our extended family. I then transitioned to the role of Executive Sous Chef at Gainey Ranch, where I leveraged my culinary expertise and commitment to customer service to enhance the club's dining experience. Now, at Sterling Grove, I hope to provide a unique experience and I am eager to bring my talents to each guest.