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T. Cook's

  • 5200 E. Camelback Road Royal Palms Resort and Spa Phoenix, AZ 85018
    • Phone: (602) 808-0766
    • Fax: (602) 840-6927
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Tucked deep within the lush landscaping and Mediterranean inspired architecture of Royal Palms, T. Cook's offers a captivating environment with stone fireplaces, al fresco dining, and vibrant new interiors including a glass tasting room for wine and tequila. T. Cook's celebrates local farmers and sustainably raised foods cooked with modern Mediterranean influences. The culinary team thoughtfully handcrafts seasonal and regional ingredients blended with herbs from the chef's personal garden, handpicked citrus from the resort's grove, fresh fish and healthy seasonal selections in partnership with local growers, farmers and artisans. Executive Chef Todd Allison's bold, crafted and thoughtful culinary style is a representation of a more progressive approach to cooking.

General Information
  • Hours of Operation: Open 7 days; Breakfast 6:30-10:30 a.m.; Lunch 11 a.m.-2 p.m.; Dinner 5:30-9 p.m.
  • Locally Owned:
  • Miles to Downtown Phoenix: 10
  • Miles to Phoenix Sky Harbor Airport: 7
  • Kid Friendly:
  • Green/Sustainable Practices:
Restaurant Information
  • Average Entrée Cost: $20-$39
  • Breakfast:
  • Brunch:
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  • Dinner:
  • Outdoor Dining:
  • Full Bar:
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  • Reservations Accepted:
  • Reservations Recommended:
  • Vegetarian Friendly:
  • Gluten Free Friendly:
  • Chef Name: Executive Chef Todd Allison
  • Chef Bio: As the executive chef at T. Cook’s at Royal Palms Resort & Spa, Chef Todd Allison brings more than 10 years of luxury culinary experience to his role. Prior to joining T. Cook’s in May of 2015, he served as executive chef at The Inn at Rancho Santa Fe and executive chef at Anthology in San Diego where he was responsible for all day-to-day operations of the 350-seat jazz supper club. Prior to that, he was the executive chef at Hilton Checkers in downtown Los Angeles. Chef Allison also previously worked as executive chef at Bollinger’s in Santa Barbara, chef de cuisine at Studio at Montage Laguna Beach as the right-hand to Chef James Boyce, tournant chef for almost three years at Mary Elaine’s at The Phoenician and as sous chef at Michael Mina’s restaurant, Aqua, at the St. Regis Monarch Beach. A native San Diegan, Allison began his culinary tenure at the age of 15 as a dishwasher and worked his way through each step in the kitchen, understanding the essential aspects of each position and the importance of a unified kitchen team. Allison obtained his Associate Degree in Culinary Arts from Le Cordon Bleu in Scottsdale. When not in the kitchen, Chef Allison enjoys the great outdoors – surfing, snowboarding, skateboarding, hiking, competing in triathlons, exploring new restaurants and traveling the world.
Facility Info
  • Reception Capacity 30
  • Max Banquet Capacity 189
  • Miles to Phoenix Convention Center 10
  • Total Sq. Ft. Meeting Space, Outdoor 0
  • Private Room Reception Capacity 14
  • Private Dining Room Available true
  • Max Reception Capacity 90
  • Outdoor Reception Capacity 60
  • Private Room Banquet Capacity 189
  • Total Sq. Ft. Meeting Space, Indoor+Outdoor 0
  • Banquet Capacity 189
$$$ - 387 reviews

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