Our team of talented and innovative chefs is dedicated to crafting unforgettable dining experiences that showcase the rich flavors of the American Southwest.
Explore the stories and expertise of each chef, learn about their culinary inspirations, and gain insight into the passion and creativity that drive their gastronomic creations. From artful American dining at Litchfield's to the relaxed atmosphere of Red Allen's Bar & Grill, you'll discover the diverse talents and backgrounds that make The Wigwam a premier dining destination.
Christopher McLean is a culinary visionary, celebrated for his role as the Executive Chef and Beverage Director at The Wigwam. McLean brings forth an impressive lineage of culinary excellence, drawing from more than twenty years of honing his craft across kitchens, wine cellars, and food-and-beverage leadership roles within distinguished hotels and resorts. A distinguished accolade in his journey, McLean holds the esteemed title of a Certified Level 2 Sommelier, an achievement granted by the revered Court of Master Sommeliers. His deep-rooted passion for the art of wine is further underscored by his immersive studies at over 250 vineyards, coupled with his culinary contributions to some of Napa Valley's most prestigious kitchens.
Throughout his illustrious career, McLean has been honored to serve an array of esteemed personalities, ranging from dignitaries and presidents to renowned movie stars. Adding to his list of extraordinary feats, he made history as the pioneering Chef and Sommelier to curate exclusive wine-and-food pairings at the distinguished Presidential Palace in Ghana. Christopher McLean's culinary journey is a testament to his unwavering commitment to gastronomic excellence and his prowess in elevating every dining experience into an artful masterpiece.
Adam Dunton possesses 15 years of culinary experience at upscale resort restaurants in and near Phoenix. Dunton started working at The Wigwam in 2018 as Chef de Cuisine at Red Allen's Bar & Grill. He is constantly motivated by the inventive uses of high-quality, fresh ingredients and combines his cooking with a modern American comfort food concept.
At Litchfield's, Dunton manages and trains the kitchen team, develops new recipes and seasonal menus, designs creative plate presentations, and ensures the highest quality throughout service.
With over 20 years of culinary experience in top hotels in Atlanta, Georgia, and the Phoenix area, Chef Peter Galletta is a culinary maestro. He graduated from the Scottsdale Culinary Institute Le Cordon Bleu in 2003, kickstarting a stellar career. He began his journey with an externship at the Renaissance Waverly Hotel in Atlanta, Georgia, and later contributed his culinary expertise to renowned hotels in various locations.
Chef Peter joined The Wigwam in May 2021 as a Sous Chef and swiftly ascended to the role of Chef de Cuisine in April 2022. A dedicated family man, he finds joy in both the kitchen and at home. Chef Peter thrives on crafting seasonal menus, sports-themed delights, and beer dinner experiences for Red Allen's Bar & Grill alongside his team of culinary professionals. His passion for culinary excellence and creating exceptional dining experiences make him an invaluable asset to Red Allen's Bar & Grill.
Chef Thomas embarked on his culinary journey in 2001, in Northern California while pursuing a B.S. in Law. He honorably served in the United States Air Force and after traveling the world, his passion for the culinary arts expanded. After an esteemed military career and drawn to the vibrant culinary scene, he relocated to Arizona and pursued his passion further by attending Le Cordon Bleu College. Displaying exceptional talent and dedication, under tutelage of great Alaskan Chefs. Thomas quickly gained unmatched experience.
In 2023, recognizing The Wigwam as the perfect canvas for his culinary artistry, Thomas joined our esteemed team. Bringing with him a wealth of experience and a drive for perfection, he assumed the role of Chef de Cuisine, overseeing the Banquet and Catering operations. Collaborating closely with our talented team, Thomas is instrumental in enhancing and elevating our culinary offerings, ensuring every dining experience is a delightful journey for our cherished clients.
A seasoned and creative culinary professional who found his way to the Southwest from the Midwest, Woody is a key member to the historic resort’s food-and-beverage team, working closely with the culinary team, choosing, preparing, and presenting exceptional cold plates. Woody also trains and educates teammates on new and exciting techniques and ingredients to ensure that The Wigwam maintains its place at the top of the regional dining scene. Woody originally joined The Wigwam after relocating to Phoenix in 2018, and worked his way up the ranks at Red Allen’s Bar & Grill and Litchfield's. He moved on to Garde Manger in 2023 and has embraced the creativity afforded his position.
Born and raised in the small town of Adrian in southernmost Michigan, he took to the home kitchen as soon as he was old enough to reach the countertops, helping his parents and grandparents prepare family meals. After earning an Associate’s Degree in applied arts and science with a focus on culinary arts from Secchia Institute for Culinary Education in Grand Rapids, Michigan, he worked at area restaurants before taking on a plum assignment as a Chef de Tournant, at The Kitchen by Wolfgang Puck and then moving on to The Duquesne Club in Pittsburgh, Pennsylvania. His last stop before making his way to Phoenix was as a Charcutier at the historic Amway Grand Plaza, a Curio Collection by Hilton address in Grand Rapids.