Meet the Chefs
Executive Chef Armour Black
Executive Chef Armour Black thrives on creating innovative and sumptuous cuisine whether it’s for an extravagant plated dinner or an informal barbecue for family and friends. Chef Black credits much of his success and initial culinary experiences, to his mother, who, he says, was an adventurous cook who worked for Stouffer’s Restaurant after she finished college. “Because of my mother’s sense of creativity in the kitchen, I knew from the age of 10 years old that my ultimate goal was to become a chef. I even enrolled in home economics during grade school – which was rare for boys to do at that time,” said Black.
Exhibiting his mother’s same adventurous spirit, Chef Black likes to challenge his skills and creativity by taking a la carte dining ideas and making them work on a grand scale for ASU Karsten guests including ASU staff, coaches, and golfers. Chef Black’s menus are woven with regional Southwest flavors including New Mexican and Santa Fe influences. From grilled beef or chicken to pasta specialties and fresh seafood, it’s the dash of imagination coupled with tradition and authenticity that lifts his cuisine of simple, ordinary ingredients into a spectacular dining experience on all levels.
Prior to joining the Trophy Room at ASU Karsten Golf Club, Chef Black was Executive Chef for the Scottsdale Plaza Resort. He worked closely with the resort’s fine dining restaurant, 3 meal dining room, lounges, pool outlets and a Banquet kitchen that served up to 2,500 meals a day. Prior to that, he served as Executive Chef at the Carefree Resort and Villas in Carefree, AZ. A native of Arizona, Chef Black embarked on his culinary career in the Scottsdale desert, where he began as line cook at the Scottsdale Conference Center and worked his way up to Sous Chef.
Chef Black received his training from the Scottsdale Community College Culinary program. In his free time, he is very dedicated to and involved with the Foundation for Blind Children. He is single and lives in Phoenix with his two children.
Before becoming Sous chef at The Trophy Room, Kyle worked under celebrity chef Beau MacMillian in Elements Restaurant.
Kyle has cooked for countless celebrities and world renowned athletes such as Muhammad Ali, President George W. Bush, Bud Selig and multiple MLB team owners.
Kyle graduated from Scottsdale Culinary Institute in 2010 and has been cooking various types of cuisine from the traditional comfort of Ohio grown food, to classical French, and American fare with an Asian flare. Recently Kyle was married to his beloved wife Samantha, a Five star-Five Diamond Pastry Chef from Sheraton Wild Horse Pass. Often you can find a yummy treat at The Trophy Room that Chef Samantha has prepared for high profile catering events.
Danny Bailey began as Sous chef at The Trophy Room in July of 2012. With almost nine years of culinary experience, Danny has worked in almost every line of the culinary arts from catering to sushi.
Danny graduated from the Scottsdale Culinary Institute in 2006 and shortly after began cooking at Grilled Expedition. Later, he held the position of Executive Chef. Danny also held positions at Elements Restaurant, cooking for multiple celebrities and professional athletes.
Before coming to ASU Karsten’s Trophy Room Restaurant, Danny most recently worked at Kona Grill in Scottsdale.