Four Seasons Resort Scottsdale at Troon North

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: current

Employment History

• Sanctuary Camelback Mountain, Arizona; The Inn at Perry Cabin, Maryland

Education

• Culinary Institute of America

Birthplace

• Freeport, Texas, USA

Languages Spoken

• English

Chef Gregory James brings more than three decades of culinary and hospitality leadership to Four Seasons Resort Scottsdale at Troon North. His approach is grounded in a deep respect for place—shaped by the land, its seasons and the stories behind each ingredient—paired with a commitment to refined, thoughtful cuisine.

Prior to joining Four Seasons, Chef Gregory served as resort manager and executive chef at Sanctuary Camelback Mountain, where he led culinary operations across multiple outlets while contributing to the resort’s reputation as one of Arizona’s premier luxury destinations. Earlier in his career, he held a leadership role at The Inn at Perry Cabin, an ultra-luxury resort on Maryland’s Eastern Shore, where he earned numerous culinary and community accolades while strengthening relationships between local agriculture, fisheries and regional tourism.

In 2022, he was named Chef of the Year by the Restaurant Association of Maryland and received a Secretary’s Citation for Remarkable Contributions to Maryland’s Tourism and Agriculture Industry, recognizing his dedication to regional sourcing, community partnership and culinary leadership.

“I’m inspired by a combination of place, people and purpose. Place matters deeply to me, understanding the land, its history, its climate and the ingredients that grow from it. Cooking should tell a story about where you are. I’m equally inspired by people: the mentors who challenged me early on, the teams I lead today, the individuals native to the land, and the guests who trust us with meaningful moments in their lives. Finally, I’m driven by purpose, building something lasting, mentoring talent, and creating food that feels thoughtful, intentional and memorable, rather than following trends for the sake of them.”

At Four Seasons Resort Scottsdale, Chef Gregory leads the continued evolution of the resort’s food and beverage program, with a focus on creating experiences that reflect the richness and nuance of the Sonoran Desert. His culinary perspective blends classical technique with a sense of warmth and approachability—resulting in cuisine that is refined, grounded and deeply connected to place.

A passionate mentor and collaborative leader, Chef Gregory is committed to developing talent, fostering a strong and supportive kitchen culture, and creating meaningful dining experiences that resonate with guests long after the meal has ended.