Chef Warren Warren
Chef At Home in Scottsdale
Get to know me better
Chef Warren crafts vibrant, globally inspired dishes with heart—blending bold flavors, fresh ingredients, and soulful hospitality.
Chef Warren Weekes is a seasoned culinary professional with over 30 years of experience in fine dining, resort hospitality, and wellness-focused cuisine. He has held leadership roles at premier destinations such as Canyon Ranch, Miraval Arizona, and The Scottsdale Plaza Resort, where he combined high-end culinary execution with a passion for health, flavor, and hospitality.
Now, as the founder of Cactus & Sage Catering, Chef Warren brings that same commitment to excellence to private events, curated dinners, and hands-on culinary experiences. Known for his creativity, precision, and warm presence, he believes food is more than sustenance — it’s a source of connection and joy.

More about me
For me, cooking is...
Cooking is more than a craft — it’s a form of expression, connection, and care. It’s his way of telling stories through flavor, creating moments that
I learned to cook at...
Chef Warren Weekes began his culinary journey at just 13 years old in the same Oregon town where legendary chef James Beard was born.
A cooking secret...
Chef Warren’s secret in the kitchen is simple: cook with intention.
My menus
Mini Elote Cups – roasted street corn with cotija, crema, chile, lime
Quesabirria Tacos – slow-braised short rib, melted Oaxaca cheese, consommé dip
Shrimp Tostaditas – citrus-cured shrimp, avocado, salsa roja, micro cilantro
Carne Asada – marinated skirt steak, fire-grilled, salsa verde
Al Pastor – pork shoulder with pineapple, achiote, onion, cilantro
Nopal & Mushroom (Vegan) – cactus paddles, sautéed mushrooms, salsa macha
Charred jalapeños, radish, pickled red onion, queso fresco, salsas
Handmade corn tortillas (fresh-pressed)
Frijoles de Olla (slow-simmered heirloom beans with epazote)
Arroz Verde (cilantro-lime rice)
Chiles Toreados (blistered peppers with lime & sea salt)
Pastry Chef's Selection
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Smoked Brisket Burnt-End Bites Caramelized barbecue glaze · pickled mustard seed
Mini Street Corn Cups Roasted corn · cotija · cilantro-lime aioli
Angus Smash Burgers Brioche rolls · sharp cheddar · tomato jam · shaved lettuce · house pickles
Applewood-Smoked Baby Back Ribs Slow-cooked · lacquered with bourbon–brown sugar BBQ glaze
Grilled Chicken Thighs Citrus–garlic marinade · chimichurri drizzle
Vegetarian Option Grilled Portobello “Steak” Burger · balsamic glaze · roasted pepper aioli
Truffle-Parmesan Tater Tots Crispy · rosemary salt · parmesan
Smoked Gouda Mac & Cheese Oven-baked · toasted herb crust
Heirloom Coleslaw Creamy dressing · fresh herbs
Pastry Chef's Selection
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Custom
Crafted for you
Designed for your guest
Sweet and Sexy
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Crispy Polenta Bite – pancetta, roasted plum tomato, basil aioli
Heirloom Beet Carpaccio – whipped goat cheese, candied pistachio, micro basil, citrus vinaigrette
Petite Filet Mignon – truffle potato purée, wild mushrooms, red wine demi-glace
Chef’s seasonal dessert
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Roasted Butternut Squash Soup – spiced crème fraîche, pumpkin seed brittle (V, GF)
Heirloom Beet Carpaccio – whipped goat cheese, pistachio crumble, micro herbs (V)
Seared Ahi Tuna – sesame crust, avocado purée, ponzu glaze
Wild Mushroom Tartlet – truffle cream, Parmesan crisp, arugula (V)
Baby Gem Caesar – Parmesan tuile, white anchovy, sourdough crumble
Burrata Caprese – heirloom tomato, aged balsamic, basil oil (V, GF)
Charred Octopus Salad – fingerling potato, smoked paprika aioli, pickled shallot
Shaved Root Vegetable Salad – citrus vinaigrette, pomegranate, toasted hazelnuts (V, GF)
Filet Mignon – red wine demi, pommes purée, roasted baby vegetables
Pan-Seared Halibut – saffron beurre blanc, asparagus, wild rice pilaf
Herb-Crusted Rack of Lamb – rosemary jus, potato gratin, haricots verts
Wild Mushroom Risotto – porcini, black truffle, aged Parmesan (V, GF)
Pastry Chef's Selection
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Sweet Corn Arancini, Manchego, Charred Scallion Aioli Crispy risotto spheres filled with sweet corn and manchego cheese. Served over a smoky charred scallion aioli
Charred Peach & Prosciutto Salad, Whipped Ricotta, Pistachio Dust Flame-kissed peaches paired with silky whipped ricotta. Finished with baby arugula and a drizzle of wildflower honey vinaigrette
Coffee-Rubbed Short Rib, Parmesan Polenta, Crispy Leeks Braised beef short rib, slow-cooked until fork tender, glazed with a subtle coffee-chili reduction. Served over creamy parmesan polenta. Finished with a tangle of crispy leeks for texture
Pastry Chef's Selection
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Crispy Polenta Bites Whipped Goat Cheese, Roasted Red Pepper Agrodolce, Micro Basil
Primo Charred Artichoke & Lemon Ricotta Raviolo Single Large Raviolo, Sage Brown Butter, Pistachio Gremolata
Secondo Rosemary-Scented Porchetta Fennel Pollen, Salsa Verde, Roasted Garlic Jus Served with Truffle-Infused Farro Risotto & Charred Seasonal Vegetables
Dolce Deconstructed Tiramisu Verrine Espresso-Soaked Savoiardi, Mascarpone Mousse, Cocoa Dust, Dark Chocolate Shard
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Seared foie gras with seasonal fruit, brioche, and a light reduction
Black truffle risotto finished with aged parmesan and fresh herbs
Wagyu Rib Eye with pomme purée, seasonal vegetables, and natural jus
Dry-aged duck breast with cherry gastrique and seasonal accompaniments
Pastry Chef’s dessert selection
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