Chef Roy Pell will be one of the members of the jury selecting Team USA 2019 at this year’s tryout. He was the coach of Team USA 2017.
Pell is a graduate of Westminster Catering College in London, bringing more than 25 years of experience to his position. Prior to joining Arizona’s premier AAA Five Diamond resort destination, he spent nine years at Ritz-Carlton properties in San Francisco, St. Louis and Phoenix. His portfolio also includes Harvey’s Restaurant in London, the Amway Grand Plaza in Grand Rapids, Michigan, the Savoy Hotel in London and Peter Island on the British Virgin Islands.
In 2010, Pell was named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine. A member of the 2004 Pastry Team at the Culinary Olympics in Erfurt, Germany, he was also a member of Team USA for the 2009 Coupe du Monde in Lyon, France. He returned to Team USA as an alternate for the 2013 competition before becoming the coach of Team USA 2017.
Pell joined The Phoenician in September 2005 as Executive Pastry Chef. He is responsible for overseeing all aspects of the Pastry Department, including training and development; as well as all bread, bakery and dessert products for resort-managed dining venues, including Il Terrazzo, The Café and Ice Cream Parlor, Relish Burger Bistro, Oasis Grill, Canyon Grill, Afternoon Tea and In-Room Dining, in addition to all banquet kitchens.
His signature works at The Phoenician have included numerous artisan creations for special events and programs – as well as a traditional holiday gingerbread house, and a replica of London’s Big Ben Clock Tower, which previously adorned The Café and Ice Cream Parlor.
Tryouts for Team USA 2019 will be held August 14-15, 2017, at Grand Rapids Community College in Grand Rapids, Michigan.