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Chef Smith Biography

07/03/2012



LONDON-BORN EXECUTIVE CHEF ANTHONY SMITH BLENDS GLOBAL AND LOCAL FLAVORS TO CREATE AWARD-WINNING CUISINE AT ELDORADO HOTEL & SPA



SANTA FE, NM . . . Global influences have always played a key role in the career of Executive Chef Anthony Smith. He was born in London, has traveled the world, and he completed his formal culinary training in Europe. Whether it’s the Thai street food he savored in Bangkok, the fish ‘n’ chips he enjoyed by the English coast as a boy, or other global inspirations, world flavors influence Chef Smith’s cuisine to the delight and benefit of his guests. He says that the most important lesson he’s learned along the way is to "season your food and love what you do."


As Executive Chef for Eldorado Hotel & Spa, Smith demonstrates his passion for fine cuisine every day. He oversees the hotel’s award-winning Old House restaurant, all food and beverage services for the hotel’s more than 22,000 square feet of event space, and room service for the hotel’s 219 guest rooms. "Our style is to not overcomplicate and to be true to seasoning with great presentation," he says.


The Old House has been honored by Zagat and has received the Robert Mondavi Culinary Award of Excellence and the Award of Excellence from



Wine Spectator magazine. Specialties on the menu include 28-day dry aged ribeye steaks and contemporary global cuisine featuring the freshest seasonal and regional ingredients from nearby artisan farms. Old House is open for breakfast, lunch and dinner.


Chef Smith enjoys being a part of the Santa Fe culinary community. Some of his most memorable cooking experiences have taken place at the Guest Chef Luncheons at the annual Santa Fe Wine & Chile Fiesta. It’s always interesting to learn which staples a chef keeps in his refrigerator at home, and for Chef Smith it’s various mustards, good cheese (his favorite guilty pleasure), and two English favorites: Branston Pickle and HP Sauce. He also always keeps home-brewed beer on hand. In fact, he readily admits that if he hadn’t become a chef, his second career choice would have been to become a brewer.


Given his passion for blending global and local flavors with fresh ingredients, Chef Smith lives his credo of "love what you do" every day. He also has some helpful advice for young chefs coming up through the ranks: "Work hard and pay attention."


Contacts

Carol Baetzel
Carol Baetzel Public Relations
cbaetzel@cbprco.com
602-931-5422