Chef Toni Gordillo, Wild Thyme Restaurant Group

Toni Gordillo, originally born in Oaxaca, Mexico, started his career in the culinary world 15 years ago cooking at the Navajo restaurant and Rita’s Mexican Restaurant (JW Marriott Scottsdale Camelback Inn Resort & Spa) where he incorporated some of his family’s Oaxaca dishes.

Through his demonstrated passion for cooking, Chef Toni created further successes with new opportunities, such as leading the Hilton Squaw Peak’s team as its sous chef, cooking for LGO’s Chesea’s Kitchen, and even co-writing a “Book of the Year Finalist” cookbook as a sous chef for Moorish Fusion Cuisine.

Today, Chef Toni Gordillo continues to develop new recipes and customized menus for Wild Thyme Restaurant Group as its Corporate Chef, and he has opened all of the company’s free-standing concepts, including Wild Thyme’s newest concept, “Ben ’ Zaa – Cantina de Oaxaca” in Las Vegas, which offers the exact recipes that have been passed down from generation to generation within Chef Toni’s family.