Christopher McLean fell in love with the military as a child when his mother, a performer, traveled with Bob Hope, entertaining the troops. After finishing school, he worked as a Russian translator for Army Intelligence for eight years. His time studying language at the Naval Postgraduate School in Monterey, CA, changed his life trajectory.
"I fell in love with the culinary scene there and knew that, eventually, that's what I wanted to do," reminisces McLean.
Today, McLean is the Executive Chef and Beverage Director at Wigwam Arizona (WigwamArizona.com), hoping to bring a career in international flavors to complement the bold Southwest flavors at Litchfield's and other resort eateries. But getting to Arizona has been a wild ride for the accomplished chef.
Early Years of the Culinary Career
When McLean left the military, he went to Taos, NM, where he worked with a renowned Swiss chef and began learning the trade. His next move was back to the place that inspired his culinary dreams. He worked for many years in Carmel and returned often to study under some of the greats in the culinary world.
"I returned to work with the masters of food and wine, almost like a continuing education for myself,” McLean says. “I had a chance to cook with top people in the industry who really inspired me, including Gordon Ramsay and Julia Child."
After Carmel, McLean spent several years in Napa Valley, working for Thomas Keller at Bouchon Bistro and The French Laundry. He then worked at the equally prestigious Auberge du Soleil, Napa Valley's first fine-dining restaurant.
Appreciating Fine Wines
While in Napa, McLean began exploring the area's wines. "We had a lot of fun tasting, but then I decided to go all in and become a sommelier," McLean shares.
McLean did just that. He is now a Certified Level 2 Sommelier and prides himself on creating exceptional wine and food pairings.
While in California, McLean met renowned Santa Fe chef Mark Miller, who introduced him to Southwestern cuisine. Miller, the father of modern Southwestern cuisine, launched Fourth Street Grill, a Berkeley, CA-based restaurant, in 1979, then opened Santa Fe's famed Coyote Café. Through his work with Miller, McLean served as wine director for the PGA Tour, where he created the wine list for the Tournament Players Club (TPC) network.
Chef McLean Goes International
While working for the PGA Tour based in Dallas, McLean often created private dinners for VIPs. During one of those events, he met the CEO of the Dutch hotel group Golden Tulip. At the time, Golden Tulip was one of the largest hotel groups in the world, with properties in Europe, Africa, and Asia. The CEO recruited McLean that night.
McLean first went to Amsterdam. He opened hotels there and in Germany for Golden Tulip before heading to Ghana for a few years.
"While there, I was picked up to be the personal chef for the President of Ghana," he says. "I was doing United Nations and NATO dinners. I was the first sommelier to work in Ghana and the first to do wine and food pairings at the presidential palace."
A Return to His Roots
While in Africa, McLean received an offer from Miller to return to the U.S. and open Red Sage at Buffalo Thunder Resort in Santa Fe. After the Red Sage opening, McLean went to work for Bishop's Lodge, a luxury Auberge resort in Santa Fe. While there, he had the opportunity to cook for the cast filming Lone Ranger.
"They bought out the hotel and stayed with us for months," recounts McLean. "I was doing breakfast and dinner for Johnny Depp, Armie Hammer, [director] Gore Verbinski, and [producer] Jerry Bruckheimer."
When asked about his favorite person he has cooked for, McLean quickly names Johnny Depp. "We would have a room about this size [the Litchfield's dining room] with a little table in the middle and a fireplace," McLean remembers. "I would bring in the food, and when I walked in, he would stand up at the table and say, 'Chef, thank you so much for inviting me and cooking for us. We're so thankful to have your talent.' Just the nicest guy, so appreciative."
Eventually, McLean received the call to use his Southwestern roots as Executive Chef at Wigwam Arizona. For McLean, it's like coming full circle to be at a resort that once hosted Bob Hope and other Hollywood elites.
The Future at Wigwam
McLean enjoys being home in the West Valley, where he lives with his wife, Dawn, and two of his children. His son, 29, lives in Texas and teaches martial arts. His oldest daughter, 20, is a pastry cook in Tempe, and his youngest is 8.
McLean plans to bring some of his international culinary skills to Wigwam. "I am bringing a lot of the experience I've gotten from all these different places," he explains.
But he wants to embrace his Southwestern roots. Because of his work in Santa Fe, he has a Native American and Southwestern culinary background that he wants to explore, including adding buffalo and other game meats to Litchfield’s menu. Steaks are prepared over the pecan-wood grill in the open kitchen.
McLean plans to hold more interactive wine dinners. Upcoming fall wine dinners feature five courses with select wineries. He also offers various wine seminars throughout the year. The goal is to showcase this extraordinary culinary destination in the West Valley.
“We want to let people in the West Valley know you don’t have to go elsewhere,” McLean says. “We are different because the resort has a rich history. It’s completely different from what you will find in the East Valley. You can still have fine dining without any pretenses. It is just a comfortable place.”
PULL QUOTE 2: At Wigwam, you can have fine dining without any pretenses. It's just a comfortable place.
I enjoy the industry. It's a hard life but so rewarding. I love it.