Amara Resort and Spa in Sedona, Arizona appointed Chef Malik Von Saint as Executive Chef of SaltRock Southwest Kitchen. The role signals a shift toward bold flavors and seasonal ingredients to elevate the resort dining experience. Chef Malik brings more than 15 years of culinary expertise and a hands-on hospitality approach focused on ingredient-driven cuisine. Previously, he served as Executive Chef at Bent’s Boutique Hotel in Medina, New York, shaping the dining program and event operations. Earlier experience includes helping develop a nationally acclaimed culinary program at Hotel Henry Urban Resort in Buffalo, recognized by The New York Times. At SaltRock, menus will emphasize scratch cooking, seasonal sourcing, and vibrant local Southwest influences. He is also known for animal advocacy, including a 2017 program providing gourmet three-course Thanksgiving meals for shelter animals to support adoption awareness.
"Amara Resort and Spa, a stunning desert retreat nestled in Sedona, Arizona, has recently announced the appointment of Chef Malik Von Saint as the new Executive Chef of its signature restaurant, SaltRock Southwest Kitchen. This change signals an exciting evolution in the culinary offerings at the resort, promising to elevate the dining experience with a focus on bold flavors and seasonal ingredients."
"Chef Malik brings over 15 years of culinary expertise to his new role. His dynamic approach to hospitality and commitment to ingredient-driven cuisine align perfectly with Amara Resort's vision. Most recently, he served as Executive Chef at Bent's Boutique Hotel in Medina, New York, where he was instrumental in shaping the dining program and event operations."
"At Hotel Henry Urban Resort in Buffalo, New York, he played a key role in developing a culinary program that earned national acclaim, recognized by The New York Times as a must-visit destination. His hands-on leadership style and adaptability have consistently led to innovative culinary experiences."
"In his new role at SaltRock, Chef Malik Von Saint is set to transform the restaurant's culinary landscape. His menus will focus on scratch cooking, emphasizing seasonal sourcing and bold flavors that reflect both the local Southwest cuisine and his personal culinary journey. Guests can expect a vibrant dining experience that captures the essence of the region."
Read at Food & Beverage Magazine
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