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”).
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.
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.
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.”