As expansive as the views is CIELO’s belief that knowing what we eat matters. Our chefs work hand-in-hand with local farmers and purveyors to promote conscious stewardship of our community and the planet. Celebrating Terra (earth), Sol (sun) and Luna (moon), CIELO’s three distinct menus transport foodies and cocktail enthusiasts on an ever-changing culinary odyssey promising every plate and pour is a new adventure that is elevated in every way.Breakfast & Lunch Menu Dining Menus Weekend Brunch Menu Dining Menus Dinner & Dessert Dining Menus In-Room Dining & To Go Wine Menu Dining Menus
Experience the layers and flavors of the region through our inventive libations and signature cocktails, crafted with a curated selection of spirits. Or expand your horizons with our bold collection of local brews and worldly wines. CIELO’s pours are even more enjoyable with adventurous bites in our modern bar.Beverage Menu Spirits in the Sky Wine List Spirits in the Sky
REVIVE at ADERO is an expansive smoothie bar serving freshly made juices and refreshments. For breakfast, pop by for a homemade granola parfait and fresh fruit. If your day has you venturing out, snag some protein bards and trail mix. Or, if it is a day by the pool is order, bring salads and wraps poolside. Regardless, REVIVE is sure to quench a thirst with a full range of beverages from cactus water to cocktails and everything in between.BAR MENU REVIVE Pool & Bar Menu POOL MENU REVIVE Pool & Bar Menu
Bryan Dillion is the Director of Chef & B at ADERO Scottsdale, bringing more than 34 years of experience to Scottsdale’s newest luxury resort. Dillion successfully led culinary operations in various leadership roles, including executive chef for some of hospitality’s biggest names: Morton’s Restaurant Group, Starwood Hotels & Resorts, and Red Rock Casino Resort and Spa in Las Vegas. Most recently, he was the Director of Food and Beverage and Executive Chef for Morongo Casino, Resort & Spa in California. Dillion attended Johnson and Wales College in Providence, Rhode Island, where he earned an associates degree in culinary arts.