Denū Hotel & Spa has appointed its food and beverage leadership team ahead of its September 2026 debut in Downtown Phoenix, revealing a culinary programme that spans Sonoran cuisine, rooftop dining and community programming. The 236-room property, which joins the Meritage Collection, has named Anthony Fanella as Director of Food & Beverage, Brad Romoff as Executive Chef and Adam Cho as Sous Chef.
Vista Murphy, Vice President of Food & Beverage for Pacific Hospitality Group, said the establishment is designed to be a downtown gathering place. According to Murphy, the culinary program creates inviting experiences throughout the day and into the evening. With a dynamic programming calendar, Denū will offer extensive ways for locals and visitors to connect, celebrate and experience the energy of Phoenix.
Executive Chef Brad Romoff brings more than 30 years of culinary leadership experience across luxury hotels, resorts, private clubs and restaurant brands. At Denū, he will oversee the culinary direction of the hotel’s restaurants and bars, as well as banquets, catering and in-room dining. Before joining Denū, Romoff served as Executive Chef at Hilton Phoenix Tapatio Cliffs Resort and Corporate Director of Food & Beverage for YHB Hospitality. His previous roles have included positions with Four Seasons Hotels & Resorts, The Ritz-Carlton, Roy’s Restaurants, Benihana, Renaissance Long Beach Hotel and Great Wolf Lodge.
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Romoff described the opportunity at Denū as an incredible chance to create a culinary identity that feels distinctly their own. He said that with Sartén, they are drawing inspiration from the flavors and traditions of the Southwest and Northern Mexico while creating an experience that is thoughtful, contemporary and full of character. He explained that his vision is to create food that feels memorable without being overcomplicated, giving guests something they are excited to return to while building a team and culture that brings that experience to life consistently.
As Director of Food & Beverage, Fanella will oversee the strategic direction and operations of Denū’s restaurant, bars, in-room dining and banquet programme. He has more than 15 years of hospitality leadership experience across resorts and hotels. Fanella most recently served as Director of Food & Beverage at Grand Hyatt Scottsdale Resort & Spa, where he was responsible for nine dining venues and worked with a celebrity chef during the resort’s culinary redevelopment. His career also includes leadership positions at Denū’s sister property, The Meritage Resort & Spa, and Hilton Santa Barbara Beachfront Resort, as well as experience as a chef, owner and operator of his own restaurant in the Chicago area.
Sous Chef Adam Cho will work alongside Romoff on the development and operation of the hotel’s signature restaurant, Sartén Kitchen & Bar. Cho’s culinary background draws on his Korean heritage and contemporary American cuisine, while his previous leadership roles include positions at Great Wolf Lodge, Pink Shell Beach Resort & Marina and other destination resorts across the United States.
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The Sartén Kitchen & Bar menu
At the centre of Denū’s food and beverage operation will be Sartén Kitchen & Bar, a modern Sonoran restaurant drawing on the flavours, ingredients and culinary traditions of the American Southwest and Northern Mexico. Dishes will be prepared using fire, smoke, cast iron or embers. The menu will include Fire-Roasted Bone Marrow with grilled sourdough and roasted salsa macha, Cast Iron Mesquite Cornbread with whipped mesquite honey butter, Ceviche Verde with Sonoran citrus, Fire-Tossed Elote with Tajín and crema, and a 14-ounce prime ribeye marinated for 24 hours in citrus and ancho chile.
On weekends, Sartén will serve Gather Brunch, developed as a shared dining format for groups. One of its menu options, The Gather, is designed for four to six guests and includes warm pastries, seasonal fruit, artisan cheeses, shared plates and a chef’s seasonal sweet. The Cast Iron Cinnamon Roll will be baked to order and finished tableside with warm mesquite honey butter. Sartén will serve breakfast daily from 7 a.m. to 11 a.m., while lunch will be available through Sartén Bar from 11 a.m. to 5 p.m. Dinner will be served from 5 p.m. to 10 p.m., and weekend brunch will operate on Saturdays and Sundays from 7 a.m. to 5 p.m.
The Sartén Bar will extend the restaurant operation with live music, an indoor-outdoor patio and a weekday happy hour. The bar is scheduled to open Sunday through Thursday from 11 a.m. to 11 p.m., and Friday through Saturday from 11 a.m. to 12 p.m. Happy Hour will operate Monday through Friday from 3 p.m. to 6 p.m.
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Located on the 17th floor, Nidos Rooftop Bar will offer Latin-Mediterranean-inspired food, small plates and cocktails using regional botanicals, citrus and agave spirits, alongside views of the Downtown Phoenix skyline. Nidos is scheduled to operate Sunday through Thursday from 5 p.m. to 10 p.m. and Saturday through Sunday from 5 p.m. to 11 p.m.
At street level, Blend Café will operate as a third-wave café offering espresso, speciality teas, artisanal pastries, bone broth and grab-and-go selections. The café will also provide walk-up window service along Adams Street and will operate daily from 6 a.m. to 4 p.m.
Denū also plans a programme of culinary and community events including seasonal chef dinners, rooftop experiences, live music, wellness-oriented brunches, wine and spirits collaborations, holiday events and pet-friendly Yappy Hours organised with community partner City Pawsh. This schedule of events creates a visible presence for the hotel beyond its guest rooms, extending the dining spaces out to the public.