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Meet the Culinary Team at Eureka

Roo Arledge

Director of Food & Beverage

A native Australian, Roo was trained from a young age in hospitality and personalized service at her parents’ Aussie pub in Coogee Beach, Australia. A world traveler, Roo has experienced the cuisine and service styles of many countries throughout Africa, Asia and Europe, which have influenced her approach to menu design and flavor profiles.

Roo has been the Director of Food & Beverage at the Eureka Mesquite since 2006. She feels like her life is like a boomerang, since the climate of Mesquite is very similar to the Australian Outback.

Roo received her Certified Food & Beverage Executive (CFBE) designation from Volunteer State College in Nashville, Tennessee, she holds a number of certifications from the American Hotel & Lodging Association’s Educational Institute. She has worked in the United States at Opryland Hotel & Convention Center and Sheraton Capitol in Nashville, Tennessee, and at the Chinook Winds Casino Resort in Oregon.

Roo’s favorite dish served at the Eureka Mesquite is the Scottish Samurai Salmon at Gregory’s Mesquite Grill because the dish combines flavors where kilts meet kimonos.

Scott McGlinchey

Executive Chef

Starting his career at age 14, Chef Scott mixed up huge batches of pancake batter at the IHOP in his hometown of Vail, Colorado.

Intrigued by more elaborate fare and inspired by his mother’s love of cooking, he peppered his youth working in all areas of the restaurant world in the evenings, which suited his schedule as a ski bum by day.

A good friend and mentor suggested that he enroll in culinary school, so he moved to St. Louis and studied under a European trained Chef, Fio Antongnini. He worked at Fio’s La Fourchette, the most highly acclaimed French fine dining restaurant in town and learned the building blocks of his repertoire: stocks, sauces, soufflés and mise en place, to name a few. He eventually moved to Las Vegas where he headed up the gourmet Delmonico Room at the Riviera Hotel.

Later, Chef Scott moved to Milwaukee, where he owned and operated the celebrated Heaven City Restaurant. For 15 years he teamed up with his wife, who ran the front of the house, while he and his young apprentices took Midwestern Cuisine to new heights. Along with forays into Gourmet Mexican Cuisine, a Cajun festival concession business, and a couple of BBQ joints (he has his own line of Root Beer BBQ sauce!) he participated in area benefit dinners, including the local technical college’s culinary advisory board, and mentored cooks to become Heart of the House Leaders themselves.

In his off time, Chef Scott is an outdoor enthusiast. But nothing is more thrilling to him than channeling his energy into his unique style of cuisine with tastes that will WOW you, along with his positive productive leadership that constantly fuels his kitchen team.

Roo and Chef Scott invite you to join us.

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