Enchantment Resort — a luxury resort tucked away in Boynton Canyon in Sedona, Arizona, announces the appointment of Executive Chef Laurent Elmerich to helm the new culinary program, helping to elevate Sedona as a culinary destination.
Laurent Elmerich plans to bring his traditional French culinary experience blended with his love of California coastal produce to the property. In his new role, Elmerich will be heavily involved in the menu development for Enchantment Resort’s dining venues, Che Ah Chi and Tii Gavo, continuing the resort’s tradition to incorporate unique Southwestern fare.
Prior to joining the team, Elmerich worked in Michelin-starred restaurants in France, including the renowned Au Crocodile and was honored to cook a private dinner for His Holiness, the Dalai Lama. Moving to California, Elmerich worked at L’Ermitage in Beverly Hills, before helming the kitchen at the St. Regis Monarch Beach as the Executive Sous Chef in Dana Point and Executive Chef at Rancho Bernardo Inn in San Diego. Elmerich brings his vision for beautifully prepared, yet simple dishes to Enchantment by experimenting with local produce native to the region.
Sharing his perspective and work style behind the kitchen, Elmerich explains, “I like to see myself as a leader and not a boss, always supporting my team and ready to jump and turn off the fire when needed,” Elmerich says. “I strive to lead by example, and remember that respect is not given, but rather earned. I always work towards that.”
A few dishes guests can expect on Che Ah Chi’s Fall 2021 dinner menu developed by Chef Laurent include Arizona Foraged Mushroom Gnocchi made with white asparagus, English peas, and toasted manchego as well as Yuma Vegetable Chili made with squash, heirloom baby carrot, agave corn bread and tofu remoulade. A few Arizona-inspired starters include Bison Tartare made with agave pickled mustard seed, cured egg yolk remoulade, and ricotta salata as well as Corn Cake made with piquillo pepper, olive oil, micro cilantro, and jalapeno powder.