Chef Albert Hall began his culinary career over 39 years ago in metropolitan Washington D.C. At age 16, while working in a local seafood restaurant he was fortunate enough to be pointed in the direction of “Haute Cuisine”. Albert found himself in the company of European chefs on the cusp of a new culinary age. An emerging new trend called “Nouvelle Cuisine” was born and this was the beginning of modern cooking in America as we know it today. Chef Hall apprenticed at the Statler Hilton in Washington D.C. and then moved on to the Culinary Institute of America in Hyde Park, New York. Always at the forefront of modern American cuisine, he has held chef positions at prestigious institutions such as the Seelbach Hotel in Louisville, Kentucky, L’Auberge de Sedona on Oak Creek, The Phoenician Hotel and Resort and Hacienda del Sol Guest Ranch in Tucson, Arizona.

In November of 2004, Albert and his wife Lila opened Acacia, a 100 seat contemporary American restaurant in the Catalina foothills of Tucson. Chef Hall is the recipient of countless culinary and civic awards throughout his long career.

Albert was most recently inducted into the Arizona Restaurant Hall of Fame for his many contributions to the hospitality industry as well as the Tucson community. He and Lila’s philanthropic efforts have helped lay the groundwork for continuous and positive change throughout our community.

Albert currently serves as a trustee for the Chef’s Association of Southern Arizona and on the executive board of directors for the Arizona Restaurant Association. For more information on Acacia please visit: www.acaciatucson.com.