Tempe, Ariz. – Andrew Brosten is the new Executive Chef at the Trophy Room Restaurant at ASU Karsten Golf Course. Brosten oversees all aspects of food preparation, food quality, inventory, food budgets, menu development and staffing for the popular Tempe restaurant.
Brosten has more than seven years of experience in the food and beverage industry, with the majority spent in fine dining. He was catering sous-chef at the Sanctuary on Camelback, where he worked under celebrity chef Beau MacMillan. In recent years, Brosten has cooked-with and learned-from chefs Michel Richard, Robert Irvine, Patricia Yeo, Geoffrey Zakarian, and Ming Tsai. He is a graduate of the Scottsdale Culinary Institute as well as receiving magna cum laude honors from the University of Phoenix in business management.
The Trophy Room Restaurant is located in the Clubhouse of the ASU Karsten Golf Course in Tempe, Ariz. Since opening in 1989, the Trophy Room Restaurant has been a popular spot for breakfast, lunch, business meetings and special occasions. The restaurant features a wide-ranging menu with a unique Southwestern flare of soups, salads, pastas, burgers and more. Managed by OB Sports, the ASU Karsten Golf Course is also home to the Arizona State University men’s and women’s NCAA golf teams, both multiple national championship winners. For more information on the Trophy Room Restaurant or the ASU Karsten Golf Course, visit them on the web at www.asukarsten.com or call (480) 921-8070.
Contact:
Robert Myers
(480) 348-7540
rmyers@commlinks.com
Kris Strauss, (480) 518-5003
kstrauss@obsports.com
