Hotel Valley Ho Announces New Pastry Chef

Scottsdale's Chic Downtown Resort Welcomes Deavynne Millward

USA, Scottsdale, Arizona. July 16, 2021

Hotel Valley Ho, the iconic desert hideaway centrally located in downtown Scottsdale, is pleased to announce the appointment of new talent to the culinary team with Pastry Chef Deavynne Millward.

"We're delighted to add to our incredible culinary team with Deavynne Millward as our new pastry chef," said Ronen Aviram, vice president, and general manager. "Her innovative nature, combined with her talent and passion for baking, make her the perfect fit for ZuZu and Hotel Valley Ho."

Raised in Tucson, Ariz., and New Jersey, Millward attended a vocational program in high school that piqued her interest in culinary. She studied at Le Cordon Bleu College of Culinary Arts in Scottsdale, Ariz., where she perfected her baking skills. While there, she also completed an externship at Sanctuary Camelback Mountain Resort & Spa and soon after earned her degree in patisserie and baking. She started her first pastry job at the Arizona Biltmore and later took the helm at Tonto Bar & Grill in Cave Creek, Ariz. as a pastry chef. She also made an appearance on Food Network's first season of the show, "Candy Land."

At Hotel Valley Ho, Millward will lead the pastry team and oversee desserts for the hotel's signature restaurant, ZuZu, as well as for banquets and weddings. Her first creation for the hotel is the latest edition of ZuZu's famous "Show Stopper" Shake - an elevated take on the classic milkshake featuring house-made desserts piled on top and a brand-new theme every month. July's featured flavor is Hazel Royal, a Nutella shake topped with a Nutella-stuffed donut, Ferrero Rocher chocolates, chocolate milk crumb, chocolate curls, and a piece of chocolate-dipped-and-fried angel food cake. Millward resides in Glendale with her fiancé Haofa, their cats Buttercup and Beezlebub, and cockatoo Casper.

For more information about Hotel Valley Ho, please visit www.hotelvalleyho.com.


Pastry Chef Deavynne Millward, Hotel Valley Ho
/ SLIDES

About Hotel Valley Ho

Media Contact:

Ally Brayton
Senior Publicist
J Public Relations
T: +1 310-722-7066
E: hvh@jpublicrelations.com
W: http://www.jpublicrelations.com

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Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.