Santa Ynez Valley native Anthony Endy returns home to join the Alisal Guest Ranch & Resort team as the new executive chef. Endy brings his extensive list of California eatery experience, ranging from local Central Coast cafes to a regional franchise, to prepare him for his new role uniting local sensibilities with elevated culinary approaches.
“Alisal is an iconic Central Coast property, and I’m excited to maintain the integrity of the The Ranch and expand upon the food and beverage program with new offerings,” he says. “The essential elements—seasonal ingredients, classic ranch recipes, BBQs—are all there, now with a bit more technique and flare.”
Endy puts forth a wide range of menu selections varying from casual meals by the pool, to fine dining in Alisal’s Ranch Room. He oversees all special dinners and al fresco barbecues claiming, “cooking with a live fire is a special passion of mine.”
Endy aims to capture the essence of California cuisine with the depth of flavor and heartiness of Western ranch cooking. He plans to achieve this using locally sourced Santa Ynez Valley ingredients at their peak and is working with a local farm to grow fruits and vegetables especially for Alisal. The new menu will include vegan and vegetarian options, and a farm-to-table program with cooking classes and hands-on guest workshops that will enhance the guest experience.
Endy’s inner chef came to life in high school, when he landed a job at the Santa Ynez Valley local hotspot, Los Olivos Wine Merchant & Café. In 2001, he spent two years at Chef Rick’s Ultimately Fine Foods, and later joined Wine Cask restaurant in Los Olivos under Chef Julie Robles. In 2005, he returned to Los Olivos Wine Merchant & Café as the Director of Operations, marking the beginning of Endy’s vast culinary development that launched his career to corporate heights.
In 2012, Endy signed on as Chef Partner and Manager of Culinary Development for the Paul Martin’s American Grill brand. As he rose to be director of culinary and corporate chef, he designed menus and managed teams while taking the concept from three locations to 11 by the time he left Paul Martin’s American Grill in 2017.
As his culinary expertise diversified throughout his various roles, so has his management style. A leader—not a boss, he clarifies—who strives for greatness, aims to maintain a kitchen atmosphere of constant learning. With Alisal’s many dining venues, he plans to foster cohesion through his values of teamwork, communication, and feedback.
“I’m always finding strengths in individuals, and building opportunities for everyone,” he says. “The better the team, the better the guest experience, so I’m constantly pushing us to the next level.”
Endy currently resides in Los Olivos, California, with his wife and three young children. An avid Los Angeles Angels of Anaheim fan, he spends his weekends with his family heading to baseball games and sporting events. Since returning to his hometown, Endy relishes time with his extended family in the area.
Alisal Guest Ranch and Resort has long been considered the premier full-service guest ranch for couples, families, and conferences since it opened in 1946. This secluded hideaway is one of the few places where time seems reluctant to move forward. Alisal Guest Ranch and Resort offers 73 telephone‐and‐television‐free guest cottages and suites, more than 50 miles of horseback riding trails, two 18 hole championship golf courses, a 6500 square foot spa and fitness center, six tennis courts and a 100—acre spring—fed lake with water sports, including fly fishing, canoeing and kayaking.
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