Adero Scottsdale Announces New Director of Chef & B

Bryan Dillon to Lead Culinary Team at the Soon-To-Open Autograph Collection Hotel

USA, Scottsdale, Arizona. September 17, 2020

The 177-room ADERO Scottsdale luxury resort, set to debut on Oct. 15 as the region's only resort in a certified Dark Sky Community, has announced the appointment of Bryan Dillon, MCFE, CHM as its Director of Chef & B. Leading culinary operations across the resort, including the signature restaurant CIELO, Dillon will oversee menu development, in-room dining, and catering for special events and meetings.

CIELO, meaning ‘sky,' will offer an elevated dining experience and one of the best views in Arizona with ample outdoor seating overlooking the Sonoran Desert, a curated selection of tequila and mezcal cocktails, inventive fare infused with regionally sourced ingredients, and partnerships with local companies including Bone Haus Brewing.

Dillon brings more than 30 years of experience to his role as director of Chef & B at ADERO Scottsdale. While rising through the ranks, Dillon successfully led culinary operations in various leadership roles including corporate executive chef for some of hospitality's biggest names such as Morton's Restaurant Group, Starwood Hotels & Resorts, and Red Rock Casino Resort and Spa in Las Vegas. Most recently, he was the director of food and beverage and executive chef for Morongo Casino, Resort & Spa in California where he oversaw a team of over 800 employees and produced $30 million of annual food and beverage revenue. Dillon attended Johnson and Wales College in Providence, Rhode Island where he earned an associate degree in culinary arts.

Paired with a fresh, modern design and unique farm-to-table-to-sky philosophy, CIELO will welcome locals and guests to savor simple, sustainable, seasonal cuisine from a breathtaking perspective. With a deep appreciation for regionally sourced ingredients, the culinary team will work together with local farmers and purveyors. Celebrating Terra (earth), Sol (sun), and Luna (moon), CIELO's three distinct menus will deliver an elevated culinary experience with every plate and pour.

The restaurant's upscale breakfast menu will feature dishes including avocado toast with fresh radish, sprouts, and a poached farm fresh egg; and smoked salmon with shaved red onion, caper berries, tomato, and Arizona lemon. Lunch will offer unique twists on classic dishes such as the CIELO chopped salad, infused with local greens, kale, quinoa, garbanzo beans, Crow's Dairy goat cheese, cucumbers, yams, red onions, and mint-infused cactus pear vinaigrette; pan-seared Ōra King salmon on wilted arugula with lemon oil; and the ADERO burger made with ground brisket and chuck topped with Springhill Farm cheddar cheese, gem lettuce, tomato, and onion. The robust dinner menu includes unexpected takes on familiar favorites, like chipotle and coffee crusted filet mignon; ratatouille braised cauliflower steak; and char-grilled Baja bass with fresh herbs, baby fennel, and Meyer lemon.

CIELO's creative beverage list will celebrate the region with tequila and mezcal infused cocktails, including the Oaxacan OF with pasote repo, mezcal, agave, mole bitters, and sage; a smokey Dark Sky infused with jalapeño tequila, lime, peach liqueur, prickly pear syrup, and cucumber; and A Wrinkle in Thyme made with Tito's Handmade Vodka, Cocchi Rosa, Cointreau, lemon, sparkling brut and thyme. The signature cocktail, The Trail Blazer, is a celebration of ADERO's efforts to support community trail restoration and sustainability in partnership with local non-profit, The Trail Blazers. A portion of the revenue from every cocktail sold will be donated to support trail restoration. The Trail Blazer is a shaken cocktail with Monkey Shoulder blended scotch, Cocchi Rosa americano aperitivo, Averna Amaro Siciliano, and fresh-squeezed lemon juice garnished with a Luxardo cherry and grilled lemon wheel.

Upon opening, CIELO will be open daily from 11 a.m. to 10 p.m. for lunch and dinner - breakfast service will be added in the coming weeks. For more information, visit, call (480) 333-1850, or follow @ADEROScottsdale on Instagram, Facebook, and Twitter. Reservations are available on Open Table. For more information about Autograph Collection Hotels, please visit

Director of Chef & B Bryan Dillon

About ADERO Scottsdale

Media Contact:

Ally Brayton
J Public Relations
T: 310-722-7066
E: [email protected]

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