A dining experience, theà Mediterranean Rooftop, will make its debut atop The Global Ambassador, opening in late 2023, setting the stage for restaurant innovator Sam Fox’s endeavor into inventive cocktails, shareable plates and fare inspired by the sun-soaked Mediterranean region.

In the shadow of Camelback Mountain, theà, which translates to the goddess of light, will have an indoor/outdoor dining room, three bars and a fireside lounge.

“Incredible food has always helped define some of my most cherished memories. Italy, France and Greece have served as the settings for some of the best meals of my life and I not only want to capture the bright and bold flavors of the Mediterranean, but also the memories made there, which are almost always accentuated by lively music, communal gatherings with family and friends and being encapsulated in stunning surroundings,” Fox said in a press release.

Fox is the founder of Author & Edit Hospitality Group and developer of The Global Ambassador. He is best known for his Fox Restaurant Concepts, the group behind such Valley restaurants as Flower Child, Culinary Dropout, The Henry, Olive & Ivy among others.

The new menu explores the preparations of mezze, pasta and coastal seafood with dips, flatbreads, vegetables and marinated protein skewers. One of Fox’s favorites is The Spaghetti alla Nerano, inspired by a recent trip to Italy’s Amalfi Coast.

Other dishes include Charred Octopus, Shrimp Scorpio, Moroccan Roasted Carrots and Spanakorizo. Building on the hotel’s cheese program, a selection features Griddled Halloumi wrapped in grape leaf, Flaming Saganaki and Burrata di Bufala served with caramelized figs, blistered tomatoes and balsamic. A rotating assortment of authentic dips like Hummus, Muhammara and Syros Pesto will be accompanied by warm puffed pitas. For the ultimate shareable moment, the Goddess of All Dips puts all of the delectable dips on display.

Théa’s cocktail program will be rooted in fresh and house-made ingredients that combine the classic with the unexpected — think olive oil-infused libation and Aperol Spritz. But the cocktails are not to be outdone by the large rosé collection, including Fox’s personal go-to, Rumor from Provence.

Fox appointed Eric Kim Haugen to the role of head of culinary creative. Haugen’s training includes the Michelin-starred The French Laundry, Cortez and One Market, along with stints as the opening chef de cuisine at Ocean House in Rhode Island, executive chef at The Lambs Club in New York City, and culinary director of Zakarian Hospitality, where he oversaw projects at The Plaza Hotel in New York City, The MacArthur Palace Hotel in Sonoma County, and the Montage Hotel in Beverly Hills. Haugen is also a regular on Food Network’s “Iron Chef America” as well as the feature judge on “Big Restaurant Bet.”

“Working alongside Sam is a rare opportunity to collaborate with one of the industry’s most respected hospitality leaders,” Haugen said in a press release. “As my first venture in Arizona, I’m inspired by the tight-knit community of chefs and restaurateurs who are supportive of one another, but also have suppliers and craftspeople who are sourcing incredible products and goods. I love how diverse and interesting the food scene is in the Phoenix area and that the community has a very high dining IQ — they understand delicious food.”

Théa is one of five original dining experiences. It joins the hotel’s signature Parisian brasserie, the casual French market and bistro, the poolside Mexican and Peruvian restaurant and the private Members Club dining experience.

The Global Ambassador hospitality experience is locally connected yet created through a global lens. Every detail of the hotel has been poured over, studied and designed by Fox himself.

Fox is developing The Global Ambassador with his collaborator, business partner and friend Brian Frakes of Common Bond Development Group, a company known for its lifestyle development projects.

For more about The Global Ambassador, visit GlobalAmbassadorHotel.com.