Chef Magbanua brings experience, creativity to Arroyo Grille

[vc_row][vc_column][vc_column_text]Since joining the Arroyo Grille at Ak-Chin Southern Dunes Golf Club late last year, Chef Neil Magbanua has been putting his two decades of culinary experience to work. Chef Neil Magbanua is not only the head chef of the Arroyo Grill but also manages the 1500 square foot banquet facility, “Hemapda Ki” (O’odham language translation for “the gathering place”).

Amanda and Chef Magbanua of Arroyo Grille

Born in the Philippines, Chef Magbanua was raised in Michigan and had worked previously with Brady Wilson, current general manager of Ak-Chin Southern Dunes Golf Club, at The Classic Club in Palm Desert, Calif. In 2011, Chef Magbanua and his team were rated Troon Golf’s No. 1 Food and Beverage Operation worldwide for the Bellatrix Restaurant.

Shrimp Sautee with Burre Blanc Sauce

After receiving a biology degree from Eastern Michigan University, Chef Magbanua started working at a municipal golf course where his interest in the culinary industry grew and he chose to make the culinary arts his career. He gained training and professional experience by working at numerous restaurants and golf courses and he is thrilled to bring his expertise to the Arroyo Grille. Chef Magbanua enjoys creating specials to entice locals to come in and enjoy unique dining experiences. These include Date Night, with dinner for two from a select menu for $39 (plus tax and gratuity), and Wine Wednesday, which includes a 20 percent appetizer discount with the purchase of a bottle of wine.

Top Sirloin with Chimichurri Sauce

From specialty dinner events to seasonal menus, Chef Magbanua focuses on the quality and freshness of the food offerings.

Cowboy Lifestyle Network recently visited and enjoyed a great lunch of BBQ beef brisket layered with freshly made coleslaw on a warm brioche roll accompanied by truffle and parmesan french fries.  This dish had all the great flavors of a southern BBQ sandwich and was just superbly delicious. If you haven’t tried the Arroyo Grille recently, check out the upcoming specials at http://www.akchinsoutherndunes.com/arroyo-grille.html and visit soon! 

Chef Magbanua’s favorite quote from Thomas Keller: “Good cooking is a bunch of little things done well.”

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Last Updated on 02/11/2019 by Carolyn Sostrom

About the Author:

Carolyn Sostrom

Biography:

Carolyn Sostrom is a long-time Arizona resident who loves desert sunsets, warm weather, Zumba, and the Western lifestyle.

She attended Saguaro High School in Scottsdale and then Arizona State University, earning a bachelor’s degree in journalism. Similarly to the protagonist in *The Devil Wears Prada*, Carolyn moved to New York City right after college. She started working for the fashion magazine company Conde Nast but never transitioned to the dark side. After a few years, she left New York in the rearview mirror and returned to her home state, taking a reporter job at the *Apache Junction Independent*.

With over 30 years of freelance writing experience, Carolyn especially enjoys writing about community events and profiling individuals who are making a difference in their communities. She had the pleasure of interviewing a variety of cowboy personalities for an article she wrote for the *Scottsdale Independent* about the history of DC Ranch and its roots as a working ranch. Now, her Western adventures with CLN have her diving into the rugged automotive scene, exploring the trucks and rigs cowboys rely on for work, home, and play, a niche where grit meets horsepower.

She works at Raising Special Kids, a nonprofit resource center for families of children with disabilities and special healthcare needs. Carolyn also volunteers with the Autism Society of Greater Phoenix.

Carolyn believes that everyone has a story, and she loves connecting with others to hear their stories. She’s dedicated to ethical journalism and accurate reporting, which shines through in her storytelling.

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