The Restaurant at The Willcox is committed to seasonal cooking and procuring ingredients that are grown and harvested from sustainable and local food sources whenever possible. Our menu features pasture raised Certified Angus Beef, Niman Ranches naturally farmed pork, Coleman’s organic chicken and sustainably farmed fish from the Hawaiian Fish Company.

Executive Chef Regan Browell takes great pride in making almost everything from-scratch. The result is a menu that is free of processed and chemically preserved foods, and a kitchen that’s virtually free of food being delivered using plastic containers.

The Restaurant disposes of waste conscientiously and creatively by making “reduce/reuse/recycle” our standard operating procedure. Our menu is printed on 100% recycled paper, take-away containers are created using 100% recycled product and our used cooking oil is collected and converted into biodiesel fuel.

The Restaurant at The Willcox is committed to reducing our environmental impact and increasing our use of sustainable resources, while providing the finest and freshest foods for our guests.