PHOENIX—JW Marriott Phoenix Desert Ridge Resort & Spa has introduced a new culinary leadership team for its signature restaurants, Tía Carmen and Kembara. The appointments include Dejan Djukic as destination restaurant chef for both venues, Jared Parks as senior sous chef at Tía Carmen, and Stephanie Lechuga as senior sous chef at Kembara.
Djukic, who has been part of the resort’s culinary team for more than a decade, takes on expanded responsibilities overseeing both restaurants. His previous roles at the property include banquet kitchen supervisor and senior sous chef. Most recently, he served as destination restaurant chef at Tía Carmen, collaborating with chef Angelo Sosa on the Southwestern-inspired menu. Djukic began his culinary career in 2003 at The Ritz-Carlton Phoenix.
Parks, who joined Marriott in 2016 at the San Diego Marriott La Jolla, played a key role in the launch of Tía Carmen in 2022 and Kembara in 2023. Now promoted to senior sous chef at Tía Carmen, Parks is responsible for menu development, inventory, food quality, and team training.
Lechuga, senior sous chef at Kembara, has been with the restaurant since its opening. She previously held culinary leadership positions at Desert Highlands Golf Club in Scottsdale, Ariz., and JW Marriott Tucson Starr Pass. Her experience includes working with James Beard Award-winning chef Melissa Kelly. Lechuga holds an associate degree in baking and pastry arts from The Art Institute of Tucson.
The leadership changes aim to strengthen the resort’s food and beverage operations and build on the restaurants’ recent momentum.
