Barona Authors
Rick Salinas
General Manager
The General Manager of Barona Resort & Casino is responsible for keeping Barona on its path of leading the gaming industry in every type of innovation. As General Manager, Rick Salinas oversees the operations of this premier resort property which includes an award-winning casino, resort hotel, restaurants, and a championship golf course Barona Creek Golf Club, continually ranked in the top five in California since its opening. With an extensive background in gaming and hospitality, he leads a management team that is considered to be the best in the industry. In his position, he is responsible for setting the strategy and vision for the resort that employs nearly 3,000 staff members. In addition to overseeing the operations of the entire business including marketing, human resources, gaming, hospitality, finance, and information technology, he is committed to expanding Barona’s leadership position through innovation, customer service, and marketing excellence. Rick Salinas joined Barona Resort & Casino in November 2000 as Assistant General Manager of Human Resources. His successful career includes executive management positions with leading properties including Stouffer Hotels and Resorts, Interstate Hotels, Four Seasons, Metro Hotels, and Station Casinos.
Jim Phillips
Executive Chef
Chef Phillips brings more than 25 years of experience in the kitchens of San Diego’s most acclaimed restaurants to Barona. Previously he served as executive chef at Anthology Fine Tuned Music & Cuisine, where he created and implemented San Diego’s first a la carte menu served during live music performances. Prior to Anthology, Chef Phillips was the executive chef at Pamplemousse Grille in Del Mar. Chef Phillips also previously served as executive chef of the University Club, located on the 34th floor of Symphony Towers in downtown San Diego. He was honored as “Chef of the Year” by the Club’s operating company, ClubCorp, which manages more than 60 business clubs nationwide.
Chuck Hickey
Vice President, Slot Operations
As Vice President of Slot Operations, Chuck Hickey’s focus is on overseeing the daily operations and future planning of the slot floor at Barona. With a far-reaching vision for future progress of the property, Mr. Hickey works with multiple departments to ensure Barona’s slot technology is at the forefront of the casino industry. One of his greatest roles is retail analysis – assessing the quality and popularity of machines on the floor and ensuring they are positioned in the most relevant areas to maximize revenue. During his 35 years in slot operations, Mr. Hickey has worked his way up from slot bookkeeping to the coin room, eventually to the gaming floor. He spent 18 years with various Harrah’s properties in Las Vegas and Reno, as well as eight years with the Silver Legacy in Reno. In addition, he was the General Manager of the Empress Hammond in Hammond, Indiana.
January 20, 2011 at 6:30 pm
Dear Mr. Phillips
I read the blog you have for the Tortilla Soup (which is amazing by the way) I was wondering if I could get the recipe for the sage cafe’s fry bread you had available in December? My fiance loves the soup and the fry bread, so I would like to make it for him at home.
Thank you,
Neko
January 21, 2011 at 2:29 pm
Barona Fry Bread
2 1/2 lb. All Purpose Flour 1 tsp. Baking Powder
1/2 tsp. Salt 2 tsp. Shortening
3 1/2 cups Hot Water
Method:
Mix the salt and baking powder with the flour. Cut the shortening into the
flour mixture until well blended. Place all into the spiral mixer and add the
water slowly to form the dough. Mix gently for several minutes and check for
dough feel. Remove from the mixer and place on the bench, divide the dough
into 4 small rounds and knead until firm. Place under wet towels and let rest.
For the fry bread break off 2 ounce pieces and roll round and flat to cook in
hot oil at 500 degrees for several seconds on each side. The finished product
should be soft and light in texture absorbing little to no oil.