Hospitality Rooted in Heart, Flavor, and Intention
Sage & Rosemary is the creation of husband-and-wife team Chris and Mary, seasoned hospitality professionals with a shared passion for food, service, and intentional living.
Their story began in 2020 at Castle Hot Springs, Arizona’s oldest wellness resort. Chris was the co-chef, building daily menus around the harvest from the resort’s farm. Mary was the sommelier and service manager, helping shape the foundation of the guest experience. With years of experience in fine dining and Michelin-starred environments, they brought a shared commitment to excellence and quickly discovered a deep connection beyond the kitchen.
After two seasons, Chris and Mary pursued their 300-hour yoga teaching certifications, building a lifestyle rooted in mindfulness and balance. Their journey took them to Idaho to lead a private culinary program before bringing them back to the desert they love.
Today, Sage & Rosemary offers boutique private chef experiences designed to nourish both body and spirit. Chris and Mary are dedicated to creating meaningful moments through food, always with sustainability, creativity, and heartfelt hospitality at the center of everything they do.
They look forward to growing their business, supporting their community, and continuing to cook with intention, together.
Meet the Chefs.
Mary Ross
While she doesn’t go by “Chef Mary,” few people have worn more hats in hospitality. With over 24 years in the industry, Mary has worked nearly every front- and back-of-house position — host, bartender, cook, restaurant manager, food & beverage director, and sommelier. Her love language is giving, in the food she makes, the details she obsesses over, and the way she shows up with intention in every guest experience.
Mary’s approach to hospitality is rooted in excellence and care. She believes that every moment is an opportunity to leave a lasting impression, and she’s guided by two mantras: “Sense of urgency” and “Attention to detail.”
Career Highlights:
Chef Safe and Rosemary (2022-Present): Chris and Mary are dedicated to crafting thoughtful, elevated menus that exceed client expectations and leave a lasting impression on their guests. By playing to their strengths, they consistently execute seamless, memorable events as a true team.
Castle Hot Springs Resort (2020–2022): As Restaurant Manager and Sommelier, Mary helped build the resort’s service standards from the ground up during its reopening. She developed systems, led training, and brought her Level 1 wine certification to life through thoughtful, guest-centered experiences.
Per Se, NYC (2018–2020): A proud alumna of Thomas Keller’s three-Michelin-starred team, Mary worked in one of the most demanding dining rooms in the world. It was here she learned to master the smallest of details — from glassware to butter service, and gained a deep respect for culinary precision.
Chris Schuetta
Chris is the culinary heart of Sage & Rosemary. A graduate of the Scottsdale Culinary Institute, he’s spent over two decades honing his craft in kitchens across Phoenix, San Diego, and Seattle. Known for his calm leadership, creativity, and depth of technical skill, Chris brings a quiet confidence to every meal — the kind that makes guests feel completely taken care of.
He has a passion for creating menus around what’s fresh and available, often working directly with farmers and producers to craft dishes that are grounded in seasonality and simplicity.
Career Highlights:
CIVANA Wellness Resort (Current): Executive Chef at one of Arizona’s top wellness resorts, where he leads the culinary program with a focus on fresh, nourishing cuisine.
Chef Safe and Rosemary (2022-Present):
Castle Hot Springs Resort (2019-2022): As Executive Co-Chef, Chris created five-course farm-to-table menus that changed daily based on what was harvested on site. He mentored a growing team and helped shape the resort’s food identity.
Sanctuary Resort on Camelback (2011–2019): As Executive Sous Chef under Food Network star Chef Beau MacMillan, Chris developed his culinary foundation and leadership style, eventually becoming Chef Beau’s right-hand man.