Chef Jaycee Hughes - Lucero Sous Chef
Inspired by a love for science and a passion for the arts, Chef Jaycee creates culinary masterpieces that are both innovative and visually stunning. Starting at the age of 12, Chef Hughes learned the craft under the expert guidance of their father and uncle in bustling restaurant kitchens.
With a background that includes working as a private chef for celebrities in Atlanta, Georgia, Jaycee has developed a unique style that blends tradition with modernity. This experience has shaped an approach to food that emphasizes both taste and presentation, creating unforgettable dining experiences.
In recognition of exceptional service and culinary excellence, Chef Hughes was honored with the “Omni Service Champion” award in 2023. This accolade reflects a dedication to hospitality and an unwavering commitment to the culinary arts.
“The chef’s goal is to create something delicious, while a scientist’s goal is to figure out why something is delicious. My mission as a chef is to invoke memories that lay dormant, which will act as a foundation for a new memorable dining experience.” - Chef Jaycee Hughes -
Chef Cesar Ruiz - Lucero Chef de Cuisine
Arizona native Chef Cesar Ruiz lived in Northern Arizona where he found his passion for culinary arts. Coming from humble beginnings, he never thought food was where his heart belonged for a career but as a kid visiting Sonora, MX, he was always intrigued with the ingredients and techniques that went into the food of his culture.
While working in Sedona for some well-known Resorts with talented Chefs is where Chef Cesar found his love and passion for food. After making his way to the valley of Phoenix to grow his knowledge of culinary experiences, Chef Cesar's love for a variety of cooking techniques and cuisine from all over the world grew into where he gets to share that passion for culinary arts as Chef De Cuisine at Omni Tempe at ASU.
Chef Chris Castro, Executive Chef
Chef Castro started his journey as a dishwasher at the age of 16, he would watch the cooks working and think to himself “he could do it”, he pushed himself to move up quickly while finishing high school. After attending culinary school at a local community college. Chef Castro continued to work his way up and move on to different ventures to learn new cuisines and advanced techniques. Chef Castro was the executive sous chef at a boutique hotel in Albuquerque, NM and decided to make the jump to AZ to get the big city experience. Chef Castro worked at the Hyatt downtown Phoenix as the Chef De Cuisine of the Compass restaurant.
Chef Castro continued from there to work in positions at Marriott, Hilton, The Scott, and eventually heading North as Executive Sous Chef at Enchantment resort. After his time up north, he decided to come back to Phoenix to be closer to family. This is when he took the jump to Executive chef at a country club and then a corporate chef, before landing at the Omni Tempe to open as the Executive chef. Chef Castor has put his whole life into what he does and his passion for this industry and giving guest great experiences through his food. He became a chef because there is nothing better than expressing your passion, heart, creativity all on a blank canvas using your hands as your brushes to paint your work of art.
