Photo by Richard Maack “I see the burger being big. It is now, but I see it going in new directions.” - Mac Gregory

Mac Gregory joined The Phoenician in 2007 as food and beverage director with the goal of reinvigorating the property’s cocktail culture. Though the resort is one of the top two wine destinations in the state due to its extensive cellar and the talents of master sommelier Greg Tresner and his team, Gregory also wanted to raise the bar (pun intended) on spirits, beer and “culinary beverages.”

To do this, one tactic was to get rid of the notion of well drinks and make the resort an “all-premium” property. You can’t just get a Bloody Mary, for instance; you get a Ketel One Bloody Mary.

Originally from South Carolina (and still a big fan of grits), Gregory grew up on the West Coast and graduated from Arizona State University’s business school. He worked for Club Med in college and beyond, then worked for Hyatt Gainey Ranch for 18 years before joining Starwood Hotels & Resorts and moving to The Phoenician. He started at the Hyatt moonlighting as a bartender and says he’s done every job in the industry, from cleaning dishes to parking cars.

Now Gregory’s in charge of anything you eat or drink anywhere at the resort, from the golf course to poolside to its bars and restaurants.

Being a food and beverage director at a major resort sounds like a plum job. What skills do you need to be successful at it?
The qualities you need to be a great leader – good communication skills, good listening. The technical skills are expected to be there.

Are there any foods or beverages you personally don’t like but have to eat or drink for work?
I don’t do anything I don’t want to do. [But] I don’t like cooked vegetables. I like raw vegetables. Plus, you cook all the nutrients out. I’ll blanch things, but I won’t cook them. I have to have snap or crisp to everything.

What are some food and beverage trends you see coming to Arizona in the next few months?
I see canned beer continuing to make a major stance as a quality product. I see the burger being big. It is now, but I see it going in new directions.

What are some food and beverage trends you’d like to see shelved?
I see big brunches going away. The over-indulgence, from a cost and health standpoint. The Cheesecake Factory – those kind of menus I’d like to see go away. They’re trying to be all things to all people.

You have to eat and drink a lot for work. Is it one of the best or worst parts of your job?
Absolutely it’s a good thing, but now that I have a 5- and 6-year-old at home, and at this point in my career, yes, it’s a hindrance. It’s not uncommon for my chef to bring into my office five different French-fry preparations. So when you’re trying to watch your weight and watch your health, it’s a challenge. It’s a fun challenge.

Mac Gregory
Food and Beverage Director, The Phoenician
6000 E. Camelback Road, Scottsdale
800-888-8234 • thephoenician.com