Our Team

Executive Chef Mel Mecinas

Executive Chef Mel Mecinas oversees the culinary operation of Talavera restaurant and all dining outlets at Four Seasons Resort Scottsdale. Chef Mecinas was instrumental in guiding the concept and culinary direction for Talavera restaurant and Onyx Bar & Lounge. A 13-year veteran chef of Four Seasons Hotels & Resorts, Mecinas began his career with Four Seasons at the property in Santa Barbara followed by Los Angeles. Mecinas counts among his many achievements cooking the second course in a seven-course, 90th birthday celebration for renowned culinary personality Julia Child.

Restaurant Chef Ben Lieberman

Chef Lieberman comes to the Resort following his most recent project re-concepting a 50-year old restaurant in San Diego, Bali Hai, and consulting on a restaurant project in Tucson. Prior to that, Chef Lieberman worked for the second time under “Top Chef” finalist Brian Malarkey to launch Chef Malarkey’s two successful restaurants in San Diego, Searsucker and Burlap. Chef Lieberman’s first stint working with Chef Malarkey was at the popular Oceanaire Seafood room in San Diego.

Executive Pastry Chef Lance Whipple
Lance Whipple is responsible for all dessert creations served in Talavera, and throughout Four Seasons Resort Scottsdale. A nine-year veteran of Four Seasons Hotels & Resorts, Whipple transferred to Four Seasons Resort Scottsdale most recently from the Resort’s sister property in northern San Diego. He started his pastry career working in all aspects of the culinary arts while attending the Western Culinary Institute in Portland, Oregon. It was there where he found his passion for pastry and baking, including infusing modern twists and innovative elements into classic dessert creations.

Talavera/Onyx Bar & Lounge General Manager Liann Marks
Marks joined Four Seasons Resort Scottsdale in 2012, arriving most recently from the Resort’s sister property in Kona, Hawaii. Passionate about service and innovation, Marks brings with her a wealth of experience within the food and beverage operation. At Four Seasons Resort Hualalai, she managed the Pauhi’a restaurant, showcasing native Hawaiian cuisine and featuring the bounty of the surrounding Pacific Ocean. Born and raised on the island of Maui, Marks enjoys sports of every kind, including the uniquely Hawaiian pursuit of outrigger canoeing. In Arizona, she is looking forward to delving into the area’s burgeoning food and beverage culture and pursuing new types of outdoor adventure in her leisure time.

Resort Sommelier Shaun Adams, Certified Specialist of Wine

Shaun has been working with wine for more than decade. He started his wine career at the Phoenician Resort, working alongside Master Sommelier Greg Tresner and Certified Specialist of Wine Dave Sullivan. In 2006, he completed his Sommelier Certification through the Court of Master Sommeliers, and broadened his knowledge by traveling through the wine regions of Spain and Portugal. Shaun now works at the Four Seasons Resort Scottsdale at Talavera Restaurant and leads wine education for servers, management and guests. He recently passed his Certified Specialist of Wine through the Society of Wine Educators and is currently studying to become a Certified Wine Educator.