Executive Chef Chaz Frankenfield
With culinary experience spanning more than two decades, Chaz Frankenfield embraces his role as executive chef at Sheraton Grand Phoenix.
With a wealth of knowledge in the culinary arts and his exceptional leadership experience, Frankenfield will oversee the daily operations of the kitchen and assist the executive chef in all of the culinary decisions for the hotel and for District American Kitchen and Wine Bar.
Before joining Sheraton Grand Phoenix, Frankenfield was the executive sous chef at The Fairmont Scottsdale Princess, having been promoted for his dedication and hard work while serving as chef de cuisine at the world-renowned, five-diamond Marquesa where he maintained and developed new menus and oversaw the award winning Sunday brunch.
Frankenfield started his culinary career in 1985, working at the luxurious Four Seasons Hotel Philadelphia. Several years later he ventured to Los Angeles and expanded his culinary repertoire by working at Ritz Carlton Marina del Rey and Water Grill Restaurant in downtown Los Angeles. In 1995 he served as chef de cuisine for two years at the four-diamond La Hacienda restaurant at The Fairmont Scottsdale Princess.
Frankenfield developed his passion for cooking as a child when he would assist his mother cooking for a family catering company. After high school he attended The Culinary Institute of America in Hyde Park New York.
Executive Sous Chef Josh Johnson
As executive sous chef for Sheraton Grand Phoenix, Chef Joshua Johnson brings both passion and meticulous attention to detail to the role. In the position, he works closely with the executive chef to manage all aspects of the kitchen from personnel to purchasing. Johnson oversees the day-to-day financial statistic of the culinary department, and is also responsible for quality, preparation and presentation of all menu items.
Prior to joining Sheraton Grand Phoenix, he served as chef de cuisine of Kai, the only AAA Five Diamond and Forbes Five Star restaurant in Arizona, located at Sheraton Grand Wild Horse Pass. While at Kai, Johnson focused on the creation of seasonally fresh gourmet dishes inspired by the history and culture of the Pima and Maricopa people. The experience with the restaurant allowed him to continue to nurture his natural enthusiasm for using fresh, local ingredients which he continues.
In addition to his work with Kai, Johnson held a number of notable culinary positions across the country. He was sous chef at Nikai Restaurant in Jackson Hole, Wyo. and before that he was at The Four Seasons Resort, also in Jackson Hole, where he helped its restaurant The Westbank Grill achieve Four Star status. Johnson also served as chef at the Four Diamond Jenny Lake Lodge, Teton Mountains as well as the once famed Four Star French restaurant, Letece in Las Vegas.
Originally from Wyoming, Johnson spent his early life there later moving to Oregon to attend Le Cordon Bleu. When away from the hotel and its kitchens, he loves spending time with his wife and three kids. Johnson also has many outdoor pursuits including golfing, snowboarding and hiking.
Chef de Cuisine John Marchetti
With 10 years of culinary experience, Chef de Cuisine John Marchetti has been at the helm of District American Kitchen and Wine Bar for the past year assisting the executive chef and executive sous chef. During this time, he has also greatly inspired a team of culinarians.
As Chef de Cuisine, Marchetti manages the day to day operations of District American Kitchen and Wine Bar. He has been an integral part of the menu creation, as well as creating the recipes and sourcing ingredients from local purveyors. He manages the food and labor costs and develops the culinary staff.
Marchetti began his career in the Valley as a junior sous chef with the Sheraton Grand Phoenix banquet team when the hotel opened in 2008. Before moving to Phoenix, he lived in Philadelphia where he was chef at the Springfield Grill for one year. Prior to that, he worked at the Lagoon Hotel and Restaurant as the executive chef for seven years.
Marchetti graduated from the Restaurant School at Walnut Hill College in Philadelphia in 2003. While attending, he participated in a study abroad program that allowed him to tour and work in several kitchens across France in 2001.
When he is not cooking, Marchetti enjoys mountain biking, attending rock concerts, and watching standup comedy.
Executive Pastry Chef Chris Cwierz
A true master of confections, Chef Chris Cwierz blends passion with artistry in his role as Pastry Chef for Sheraton Grand Phoenix. In the position, he is responsible for conceiving and preparing desserts for special events, banquets and meetings. He also creates desserts for the hotel’s restaurant, District American Kitchen and Wine Bar. Another element of the position relished by Chef Cwierz is the supervision and education of junior kitchen staff.
Education has been a focal point throughout Chef Cwierz’s career. He began in 1999 with a degree in baking and pastry arts from Westmoreland County Community College in Youngwood, Pa. While there, he had the opportunity to study sugar, chocolate and pastillage with world renowned chef, Ewald Notter. It was with Chef Notter that Cwierz later worked as a baking and pastry instructor and as director of student services at Notter School of Pastry Arts in Orlando, Fla. Similarly, he taught baking and pastry at the Art Institute of Phoenix.
Beyond his experience in the classroom, Chef Cwierz has extensive experience in the kitchen. Most recently, he served as the pastry sous chef at The Cosmopolitan of Las Vegas, where he managed a staff of more than 30 in the daily production of fine pastries and confectionary works of art. He also worked at some of Arizona’s most prestigious resorts including LON’s at the Hermosa Inn and The Wigwam, an Arizona resort landmark.
In 2012, Chef Cwierz represented the United States at the International Culinary Olympics in Erfurt, Germany. As part of the regional team, he competed against 62 countries and received a bronze medal. The team is now ranked among the top 20 in the world. Recognition continued for Chef Cwierz in 2014 when he was named the Western Regional Pastry Chef of the Year by the American Culinary Federation. And in 2015 he won the Grand Prize at the New Orleans Food and Wine Festival’s Great Gateaux Show, where he created a chocolate and sugar showpiece along with 1000 petit fours. He holds a Bachelor’s of Science in hospitality business management as well as an MBA from Argosy University.