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Well respected as an innovator and artisan within culinary circles, Frank Belosic brings more than 15 years of extensive experience to his new role as executive chef for The Phoenician. Returning to the AAA Five Diamond resort in October 2012, he served as the chef de cuisine for its former Five Diamond modern French restaurant, Mary Elaine’s, in 2007-08, following duties as the property’s executive sous chef. Today, he oversees a staff of more than 150, directing the kitchen operations for dining outlets including Il Terrazzo, The Café and Ice Cream Parlor, Relish Burger Bistro, the Afternoon Tea Court, Oasis Grill, Canyon Grill and In-Room Dining, as well as all banquet and catering events. In addition, he manages all pastry, bake shop, butcher shop and pasta shop operations. He is also responsible for all menu creation and preparation, along with the daily supervision and training of restaurant staff.

Most recently, Belosic served four years as executive chef for the Sheraton Phoenix Downtown. An integral member of the property’s opening team in 2008, he was responsible for designing and developing the culinary programs for both Arizona’s largest hotel and its popular restaurant District, an American Kitchen and Wine Bar.

Belosic honed his skills while working at several upscale restaurants in Ohio, including Century at the Ritz-Carlton Cleveland. Advancing quickly, he moved to the Ritz-Carlton Georgetown in the Washington, D.C., area, where he served as executive chef before beginning his migration west.

The recipient of various culinary awards, Belosic was presented the gold medal for outstanding performance in French classical cuisine from Johnson and Wales University in 1998. He was also named Starwood’s first Hot Chef in 2012, taking top honors in a special Iron Chef-style competition among North American executive chefs within the company.

A native of Youngstown, Ohio, he earned his culinary arts degree at Johnson & Wales in Charleston South Carolina, graduating Summa Cum Laude.