Cactus and Sage Catering

What to Expect with Chef Warren and Cactus & Sage Catering

Private Chefs | Exceptional Food | Professional Service

When you book Chef Warren Weekes and his team at Cactus & Sage Catering, you’re inviting more than a caterer—you’re welcoming a seasoned chef, a professional service team, and a philosophy built on warmth, integrity, and precision. Every event, whether an intimate dinner or a large celebration, is handled with care from the first conversation to the final toast.

The Cactus & Sage Experience

From your first inquiry, you’ll notice the difference. Every menu is custom-designed to reflect your event, your guests, and your preferences—never cookie-cutter. Chef Warren personally writes each proposal, crafting 3–4 menu options that fit your budget, service style, and occasion. You’re encouraged to mix and match freely; everything is tailored to your taste.

Expect transparent pricing and professional communication at every step. The quote always includes:
Private Chef(s), Food Preparation, Professional Servers, Setup, and Cleanup of the food service area.

The Food

Chef Warren’s food blends classic technique with modern creativity—flavorful, beautiful, and balanced. Menus often feature globally inspired, locally sourced ingredients:

Southwest & American classics with bold flavor and clean presentation

Italian & Mediterranean dishes featuring fresh herbs, olive oil, and seasonal produce

Wellness-driven and plant-based menus designed for lightness and vitality

From elegant plated dinners to casual buffets and shareable small-plate gatherings, every meal reflects skill, freshness, and harmony.

The Service

Hospitality is the heart of what we do. Our team of chefs and servers moves quietly and professionally, managing every detail so you can relax and enjoy your guests. Setup and cleanup are always included, and our service team ensures every event feels calm, polished, and effortless.

“You enjoy your guests—we’ll take care of the rest.” — Chef Warren

Booking & Policies

The process is simple and transparent:

50% deposit secures your event date

Final guest count due 10 days prior

Balance due before the start of service

20% gratuity added for our service team

4% discount for payments via Apple Pay or Zelle

We do not sell alcohol, but we gladly serve and manage beverages you provide

Plateware, flatware, glassware, and linens available upon request

Why Clients Choose Cactus & Sage

Clients choose Chef Warren because they value culinary craftsmanship with a personal touch. Every event feels intentional, from the flavor balance of each dish to the rhythm of the service. Guests often describe the experience as “calm, effortless, and unforgettable.”

Chef Warren brings over 30 years of culinary leadership, including experience at Miraval Arizona, Canyon Ranch Tucson, and Scottsdale Plaza Resort. His philosophy is rooted in mindfulness and genuine hospitality: food that not only tastes exceptional—but feels meaningful.

The Promise

At Cactus & Sage Catering, every detail matters. You can expect:

Honest communication and transparent pricing

Professional chefs and service staff

Custom, creative menus

Warmth, care, and respect in every interaction

“Our mission is simple—to make your event feel personal, effortless, and memorable. Food should reflect you, not us.”
— Chef Warren Weekes

Chef Warren Weekes

Executive Chef | Culinary Director | Educator | Wellness Innovator

For over three decades, Chef Warren Weekes has lived at the crossroads of culinary artistry, hospitality leadership, and human transformation. His journey from a young line cook in the heat of Arizona kitchens to an Executive Chef and Director of Culinary Operations for some of the nation’s most respected wellness resorts—Miraval Arizona and Canyon Ranch Tucson—has been defined not only by technical mastery, but by empathy, discipline, and purpose. Today, Warren is the driving force behind Cactus & Sage Catering, an elevated private chef and event service based in Scottsdale, Arizona, that merges his fine-dining expertise with the principles of mindfulness, wellness, and genuine hospitality.

Early Foundations: A Culinary Calling

Born with an instinctive curiosity for flavor and texture, Warren’s culinary spark ignited early. His first professional kitchen experiences came during his teenage years in Tucson, where he discovered the harmony between creativity and precision. The camaraderie, urgency, and discipline of the kitchen became his compass. What began as a job quickly evolved into a calling—a way to communicate care, discipline, and artistry through food.

After earning his Associate of Occupational Studies in Culinary Arts from the Scottsdale Culinary Institute, Warren set out to refine his craft through classical training, working under seasoned chefs who emphasized the fundamentals of technique, sourcing, and consistency. He would go on to complement his hands-on experience with a Bachelor’s Degree in Hospitality and Tourism from Columbia Southern University, grounding his culinary passion in business strategy and leadership science.

Hospitality Leadership and Culinary Vision

Over 30 years, Warren’s professional path has spanned every dimension of the food and hospitality industry—resorts, hotels, wellness retreats, catering operations, private estates, and corporate events. As a culinary director and executive chef, he has led teams of sous chefs, banquet departments, and service professionals, managing everything from high-volume banquet production to intimate fine dining experiences.

At the Scottsdale Plaza Resort, Warren directs multiple venues, including the Garden Court and JD’s Lounge, overseeing three sous chefs and multiple culinary teams. His leadership style is rooted in mentorship—teaching, not just managing. Ariana, Matthew, and Kenny, his trusted sous chefs, each oversee distinct areas under his guidance, reflecting his belief that “a great kitchen is a living classroom where every station is both a lesson and a test.”

Warren’s ability to build cohesive teams is matched by his operational expertise: from menu development and cost control to procurement systems like Birch Street, sanitation compliance, and service design. His background in ServSafe instruction and proctoring allows him to model and teach safety, discipline, and professionalism to future chefs—skills as critical as knife work or plating.

Culinary Philosophy: Food as Connection

Chef Warren’s approach to cuisine is rooted in balance—flavor, nutrition, aesthetics, and emotional resonance. His food is bold yet restrained, modern yet soulful. He is known for integrating wellness-driven ingredients with approachable, craveable appeal. At Miraval and Canyon Ranch, Warren learned to bridge culinary indulgence and mindful nourishment. Whether developing plant-forward menus, gluten-free pastries, or restorative soups for recovery programs, his food is guided by the belief that food is both fuel and therapy.

“I don’t just feed people,” Warren explains. “I nurture them. I’ve seen firsthand how food can heal, connect, and even awaken something inside a person.”

That philosophy matured deeply during his tenure in behavioral health and recovery settings, where he worked not only as a chef but also as a Behavioral Health Technician (BHT). At Canyon Ranch and Miraval, he cooked for and counseled individuals healing from substance use disorders, depression, and anxiety. His dual role as both chef and guide taught him that cooking could serve as a therapeutic practice—a mirror of recovery itself, where patience, repetition, and self-awareness lead to progress.

Cactus & Sage Catering: Hospitality, Elevated

Founded in Scottsdale, Cactus & Sage Catering is Chef Warren’s signature expression of hospitality—a boutique culinary service blending fine dining technique with genuine warmth. Specializing in private dinners, weddings, corporate events, and wellness retreats, the company has earned a reputation for authentic service, exceptional flavor, and meticulous presentation.

Every event begins with a conversation. Warren crafts menus that reflect the client’s vision, budget, and personality—whether it’s a multi-course plated dinner, a rustic family-style feast, or a corporate tasting workshop. Each proposal is written personally by Warren and includes not only food but also the human touch of private chefs, professional servers, and seamless service execution.

His attention to detail extends to every guest experience—from the design of a canapé to the timing of a toast. Cactus & Sage events are built on integrity, transparency, and a sense of occasion. For Warren, no event is “just catering.” It’s storytelling through food, people, and place.

Teaching, Mentorship & Culinary Vocational Training

In recent years, Warren has expanded his leadership into culinary vocational education, teaching culinary arts to individuals in recovery or seeking reentry into the workforce. His Culinary Vocational Training Program emphasizes both technical skill and emotional intelligence—discipline, teamwork, and the ability to find purpose through craftsmanship.

Each session he leads is structured around three elements: psychoeducational support, hands-on cooking, and vocational preparation. Members are assessed on participation, collaboration, and progress, with clear ties to treatment goals. “We use food as the medium,” Warren says. “But what we’re really teaching is confidence, patience, and pride.”

As a culinary educator, he is meticulous in his clinical documentation, using D-A-P (Description, Assessment, Plan) notes to track growth and medical necessity. His instructional method—structured yet compassionate—has become a model for culinary-integrated recovery programs.

Caregiving and the Deeper Meaning of Food

One of Warren’s most profound chapters came through personal caregiving. Over the past year, he served as the primary caretaker for his mother, who is living with Alzheimer’s disease. The experience transformed his understanding of food and memory. As he prepared meals for her—simple soups, soft breads, and familiar flavors—he realized that food could transcend language and cognition. Even when words faded, the aroma of a favorite dish could spark recognition, comfort, and peace.

“That experience reminded me why I became a chef,” he reflects. “It’s not about complexity—it’s about connection.”

This chapter deepened his empathy as both a caregiver and a chef, reinforcing his belief that food is a universal language that can restore dignity, evoke emotion, and remind us who we are.

Professional Credentials and Expertise

Executive Chef with over 30 years in culinary operations and hospitality leadership

Director of Culinary Operations – Scottsdale Plaza Resort

Former Executive Chef – Miraval Arizona & Canyon Ranch Tucson

Bachelor of Science, Hospitality & Tourism – Columbia Southern University

A.O.S., Culinary Arts – Scottsdale Culinary Institute

ServSafe Certified Instructor and Proctor

Behavioral Health Technician (BHT) – specializing in recovery-based culinary programs

Founder & Executive Chef – Cactus & Sage Catering, Scottsdale, AZ

His expertise spans multiple domains:

Menu Engineering & Nutritional Design

Resort & Banquet Operations

Staff Training & Development

Culinary Vocational Education

Event Planning & Culinary Production

Wellness Cuisine & Therapeutic Food Systems

Budgeting, Procurement, and Vendor Relations

Philosophy of Leadership

Chef Warren’s leadership style blends accountability with compassion. He believes that great chefs don’t command—they cultivate. His kitchens are collaborative ecosystems where learning, feedback, and humor coexist. He sets high standards but meets his team where they are, emphasizing growth over perfection.

“You can’t yell flavor into a dish,” he often tells his cooks. “You build it—with time, care, and attention. People are the same way.”

This philosophy has inspired dozens of young chefs to pursue culinary careers with purpose and integrity. Many of his former team members now lead their own kitchens, continuing his legacy of mentorship and mindfulness.

The Road Ahead

Today, Chef Warren continues to expand the reach of Cactus & Sage Catering, while exploring new opportunities in culinary education, wellness consulting, and digital entrepreneurship. He is building a passive digital income stream through AI-powered tools and culinary “swipe files,” allowing him to share his expertise with a global audience while maintaining the freedom to focus on family, creativity, and service.

His long-term goal is to integrate culinary, recovery, and education into a holistic training ecosystem—helping others discover the same healing and discipline that food has brought to his life.

Legacy and Impact

Chef Warren Weekes stands as a rare figure in modern hospitality: a chef whose success is measured not just by the plates he sends out, but by the people he uplifts along the way. His story is one of resilience, humility, and faith in the transformative power of food. From five-star resorts to recovery kitchens, from corporate dining rooms to backyard celebrations, his mission remains constant—to bring people together, one meal at a time.

“Cooking saved my life,” he says. “Now I use it to help others find theirs.”

Cactus & Sage Catering — Basic Event Requirements

For On-Site Cooking & Service

1. Kitchen or Staging Area

A clean, functional kitchen or designated staging area is required for all chef-prepared events.

Minimum space: approximately 10 ft x 10 ft, preferably near dining or serving area.

Must include:

Access to sink with running water (hot and cold)

Counter or table space for plating and organization

Adequate lighting and electrical outlets (110v standard)

Trash and recycling containers with liners

Outdoor events: a covered area or tent is preferred to protect equipment and food from heat, wind, or rain.

2. Power & Utilities

Minimum of two 110v outlets on separate circuits for induction burners, warmers, and lighting.

Access to water for cooking and sanitation (hose or sink).

For remote or park events: generator and potable water source must be arranged (we can assist).

3. Equipment & Supplies (Provided by Cactus & Sage)

Cactus & Sage brings professional-grade equipment as needed, including:

Induction burners or portable butane stoves

Chafers, serving utensils, and cutting boards

Transport coolers and insulated carriers

Sanitation station (with bleach solution and towels)

Disposable gloves, aprons, and food-safe wraps

Additional rentals (if not available at the venue) may include:

Prep and plating tables

Serving tables and linens

Portable lighting or tenting

4. Service & Dining Setup

Buffet/Food Stations: Require 1–2 tables (6–8 ft each) for food presentation.

Plated Events: Require a clear, accessible plating area close to the dining space.

Family-Style Events: Require sturdy tables with enough space for platters and serving utensils.

Passed Appetizers: Space near kitchen or service area for tray setup and refills.

5. Staffing & Access

Access to the venue at least 2–3 hours prior to event start for setup.

Parking access for chef vehicle and service van/truck.

If the venue requires load-in through elevators or restricted access, this must be confirmed in advance.

Staff meal or break area not required but appreciated for longer events.

6. Sanitation & Waste

Venue must provide trash and recycling bins with liners.

For offsite events, we can arrange waste removal at additional cost.

Cactus & Sage maintains full ServSafe sanitation standards at all times.

All service areas are cleaned and restored at event completion.

7. Rentals & Tableware (If Needed)

Available upon request through our preferred vendors:

Plateware, flatware, glassware, and linens

Buffet décor, risers, and chafing setups

Beverage dispensers and ice tubs

Specialty rentals (tents, tables, chairs, etc.)

8. Alcohol & Beverage Policy

We do not sell alcoholic beverages, but we’re glad to serve and manage beverages you provide.

Bar setup or beverage station space must be available.

We recommend the host provides ice, mixers, and glassware if not arranged through our rental partners.

9. Safety & Compliance

Chef Warren and all staff are ServSafe certified.

All on-site food prep follows Maricopa County health code standards.

For venues with restrictions (parks, HOAs, resorts), permits or insurance documentation can be provided upon request.

10. Optional Enhancements

Portable cooking tent (for outdoor venues without kitchens)

Buffet décor and menu signage

Beverage or dessert stations

Additional staff for large-scale service

Specialty equipment (grills, smokers, carving stations)

In short:
Cactus & Sage requires a safe, clean, and functional prep area with power, water, and workspace, plus timely access for setup and service. We bring all essential culinary tools and handle setup, service, and cleanup professionally.