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Meet Chef Ken Arneson, Executive Chef Granada Bar & Grill at the Embassy Suites by Hilton Scottsdale

“When it’s Time to Work, We Work Hard; When it’s Time to Play, We Play Harder.”
That is the motto of Executive Chef at Granada Bar & Grill at the Embassy Suites by Hilton Scottsdale Resort, Kenneth Arneson (“Chef Ken”) and that feeling encompasses his kitchens as well as his beautifully crafted plates.
Being the fourth generation chef in his family, Chef Ken became inspired to cook after spending time in the kitchen with his father. This is where he learned to love all flavors of all regions. “Food in general inspires me,” which is very clear in his unconventional cooking methods.

Chef Ken has worked under some of the best chefs in the country. He completed his apprenticeship under CMC David Callaway and Chef Bruce Fry and then continued his education at the famed Culinary Institute of America in Napa Valley working under notable chefs Charlie Trotter and Thomas Keller. 

Chef Ken continued his eccentric cooking style as the Corporate Chef for Cruise West then went on to be the face of the House of Blues in Anaheim, California and Matisse Restaurant inside the Ayres Hotel in Manhattan Beach, California.  This location soon became “the place” after being labeled in the “Top Ten Best New Restaurants” list in the 2005 Zagat Rating for Los Angeles. 
From 2010 - 2014, Chef Ken joined The Pointe Hilton Squaw Peak Resort and helped to redesign the restaurant and elevating its menu and overall concept.  Next stop for Chef Ken, was the opportunity to oversee all Food and Beverage endeavors at the Saguaro Hotel in Scottsdale under the guidance of Iron Chef Jose Garces.

Chef Ken also had stints as regional chef and executive chef at Seville Golf Country Club and the Radisson Fort McDowell Resort and Casino and most recently he was the regional chef de cuisine at the Arizona Grand Resort and Spa and The Scott Resort, creating a menu concept of Mediterranean and Cuban flair. 
Chef Ken’s knowledge and expertise has also landed him many accolades, including the 2007 Taste of the Season Best Chefs of the West and the 2009 Challenge of the Chef where he gained the First Place Prize. In 2010, Chef Ken participated in “Challenge of the Chef” at the Scottsdale Culinary Festival where he had to cook from a mystery box against 70 other very seasoned local chefs.  Chef Ken rose to the occasion and was awarded First Place.

One of Chef Ken’s biggest accomplishments is participating on the Food Network television show, “Chopped” where he competed for the $10,000 prize. His episode aired January 15, 2019. “Participating on “Chopped” was exciting and a life changing experience. I appreciated the opportunity to test my skills against the other very talented chefs,” said Chef Ken. 
When Chef Ken isn’t using his art in the kitchen he morphs into DJ Kilo, an energetic and crowd pleasing DJ for parties, events and nightclubs. He takes his artistic skills and adventuristic attitude from the kitchen to his turntables, never missing a beat. He also enjoys being involved in local charities such as the SOS Taste of the Nations, St. Mary’s food bank and Gourmet for Good.

But the Craftsmenship Doesn't Stop at the Food! 
Noah Momyer, Food and Beverage Manager Serves up Quality Beverages to Meet the Caliber of the High Quality Food at Granada Bar & Grill at the Embassy Suites by Hilton Scottsdale Resort


Granada Bar & Grill at the Embassy Suites by Hilton Scottsdale Resort 
5001 N Scottsdale Rd, Scottsdale, AZ 85250