Gus Lewkowicz

Gustavo Lewkowicz, Executive Chef/Owner

Executive Chef and Owner, Gustavo, was born in Argentina and moved to New York as a child. His father is a third generation tailor and opened up his own leather manufacture business in El Paso, Texas. They sold all types of leather apparel including southwestern and biker styles. Gus worked together with his father and still owns his own leather shop as a fourth generation tailor.

Gus has always had a passion for cooking and is self-taught. He has learned throughout the years from immersing himself in the business. Gus also owns Tribe America Leathers in Old Town Scottsdale, footsteps from Cafe Monarch. Check out the website at

Ben Wald

Benjamin Wald, Chef de Cuisine

Ben grew up in a suburb of Buffalo, New York, where he fell in love with food while cooking with family. As he grew up he started working in restaurants with the desire to become the best.

On the pursuit of the goal, Ben worked in the food industry from a young age and then attended Johnson & Wales University in Providence, Rhode Island for more formal education, graduating with a Bachelors of Arts degree in Culinary Arts, as well as an associates in Culinary Arts.

As part of his time at Johnson & Wales, Ben spent time overseas studying at L'ecole Alain Ducasse in Paris, France. Ducasse is recognized as one of the world's best chefs, accumulating 21 combined Michelin Stars.

While in school he also worked at a few of the best restaurants in Rhode Island, including Cafe Nuovo and Basta, as well as an internship at The Inn at Little Washington. After graduation, he moved to the Washington DC area and continued his tenure at 3-Michelin starred, Forbes 5 Star, and AAA 5 diamond, The Inn at Little Washington under Executive Chef Patrick O'Connell.

Ben has now taken his talents to Reserve Scottsdale, AZ and continues to strive to make himself and his team excel, providing a memorable dining experience.

David Brito

David Brito, Chef de Cuisine

Born in Santa, Ana, CA, David moved to Arizona at a young age. He attended the Arizona Culinary Institute and graduated in May 2015. He worked his way up at the Omni Resort & Spa from banquets, to the lounge outlet, and the properties signature restaurant, Prado. He held the title of Chef de Tournant under 2 Michelin starred and James Beard Award winning Chef Alex Stratta. After a 2 year stint there, David took a position at the new Andaz Resort & Spa in Scottsdale. Working in its signature restaurant, Weft & Warp and being awarded 4-Stars by AZCentral its first year. A year later, David was given the opportunity to be Sous Chef under Chef Alex Stratta at the FOUND:RE hotel in Downtown Phoenix.

After continuing to learn new skills and evolve his cooking under Chef Stratta, David was offered an opportunity to be a Sous Chef at Sonatas Restaurant in North Scottsdale. As his passion and desire for fine dining continued to grow, David was offered a humbling opportunity to join the incredible team at Kai Restaurant in Chandler, AZ. Kai is the only Forbes 5-Star and AAA 5-Diamond restaurant in the state.

Accumulating a vast amount of experience in a high standard kitchen, he now is a part of the team at Reserve restaurant in Old Town Scottsdale as Sous Chef. An incredible opportunity to help lead and build a strong, dedicated team to strive to be one of the best restaurants in the state.

Wesam Kawa

Wesam Kawa, Advanced Sommelier

Wesam Kawa is a wine and hospitality professional, dedicated to enhancing every guest's drinking and dining experience.

His extensive experiences in the wine and restaurant professions have provided him with the knowledge and skills to help anyone, wine novice to advanced enthusiast, develop a deeper understanding and appreciation for wine.

After spending time in the U.S. Military, Sam committed himself to becoming an expert in the hospitality industry.

By experiencing a variety of positions in several successful restaurants, Sam has acquired a deep understanding of every detail required for a disciplined back-of-the-house organization, and the elegance and attention to detail for running successful front-of-the-house operations.

Sam is devoted to educating like minded individuals who grasp the importance of putting the guest's experience first.