Alan ‘Skip’ Hause
President, Fabulous Food Fine Catering and Events
Skip Hause, co-owner and chef, founded Fabulous Food in 1996 with his wife Chantal to fulfill their vision of producing one-of-a-kind events with exquisite artisan cuisine.
As a graduate of New York’s Culinary Institute of America, Skip has stellar credentials in the culinary world. His accomplishments were widely recognized in 2012 when he received a Lifetime Achievement Award from the International Special Events Society (ISES).His previous culinary influences include working with the 5-Star Williamsburg Inn, Omni Hotels International, and Continental Catering where he spent 16 years as Executive Chef.
In an effort to continuously hone his skills and stay on top of the latest food trends, Skip remains a long-standing member of the American Culinary Federation (ACF). The ACF offers educational resources, training, apprenticeships and programmatic accreditation designed to enhance professional growth for current and future chefs. On a local level, Skip is also a member of the Chefs Collaborative. The Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply.
Under Skip’s direction Fabulous Food actively supports the local food movement and Local First Arizona and by utilizing local farms for produce, cheeses and specialty food items on all its menus. Additionally, Skip ensures extra food from the Fabulous Food kitchen never goes to waste by making frequent donations to the Salvation Army and Waste Not.
Skip believes strongly in giving back to the community. Over the years, Fabulous Food has supported the arts and cultural community through partnerships with a variety of organizations Arizona Theater Company, Arizona Costume Institute, Ballet Arizona, Desert Botanical Garden, Phoenix Art Museum,and Phoenix Zoo.
Skip is the culinary talent and co-author of On Cooking: A Textbook of Culinary Fundamentals, a comprehensive and prestigious textbook published by Prentice Hall. Now in its fifth edition, On Cooking is used in over 300 schools nationally and internationally.