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.
Johnny Hallett brings over 20 years of culinary expertise to his role as Chef de Cuisine at Wigwam Bar and Tower Pool. Chef Hallett originally joined The Wigwam team in April of 2023 as lead cook. Hallett quickly rose through the ranks and was promoted to Sous Chef within a matter of months. In his current role, Johnny oversees all back-of-the-house operations, from managing and training kitchen staff to curating innovative dishes and menus, ensuring an exceptional dining experience for our guests.
Born and raised in Arizona, Chef Hallett's culinary journey began after graduating from Millennium High School. He honed his skills at the prestigious Balsams Culinary Apprenticeship Program in New Hampshire, where he embraced the art of seasonal cooking and sourcing local ingredients. Johnny's career has taken him across the country, from New York to New England, and even to Chianti, where he further refined his craft. Now back in his hometown with his partner Eva and their two children, Johnny is passionate about sharing his culinary legacy with the next generation while enjoying quality time with his loved ones and indulging in gardening and outdoor adventures.
A seasoned and creative culinary professional who found his way to the Southwest from the Midwest, Woody is a key member of The Wigwam’s historic food-and-beverage team. Since relocating to Phoenix in 2018, he has steadily risen through the ranks at Red Allen’s Bar & Grill and Litchfield’s, honing his craft and showcasing his passion for inventive cuisine. After bringing his creativity to Garde Manger in 2023, Woody has now come full circle—returning to Red Allen’s Bar & Grill as Chef de Cuisine, where he continues to craft flavorful, approachable dishes that elevate the dining experience for every guest.
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.
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.