Kai Autenrieth has been appointed Executive Chef at Four Seasons Resort Rancho Encantado in Santa Fe
Four Seasons Resort Rancho Encantado, set among 57 acres and located 10 minutes from downtown Santa Fe, announces the appointment of Kai Autenrieth as Executive Chef. In his first Executive Chef role in the U.S., Autenrieth oversees the resort’s complete food and beverage operation, including Terra restaurant, one of Santa Fe’s premier dining destinations serving contemporary American cuisine while incorporating New Mexican influences, along with the in-room dining menu for the 65-casita resort and the resort’s popular Chef’s Garden Table. Chef Autenrieth brings a distinct global perspective and command of international flavor profiles to his menus at Four Seasons Resort Rancho Encantado building upon a culinary trajectory of 19 years that has traversed Tanzania, Saint Lucia, Australia, St. Maarten, Bermuda and the U.K. Most recently Chef Autenrieth was Executive Sous Chef at Four Seasons Resort Nevis in the West Indies where he spent three and a half years honing his skills in fine dining with a special focus on locally-sourced seafood and hands-on guest experiences such as diving for lobsters followed by interactive cooking classes. Chef Autenrieth’s extensive knowledge and training in a number of cuisines including European, South American, Caribbean, Asian and African will be on display as he merges his global take with regional ingredients including corn, honey, chilies and more to create a locally driven menu while paying tribute to New Mexican culinary traditions and Southwestern influences. The resort’s herb and vegetable garden is also a source of inspiration, which will serve as the location of Terra’s popular seasonal Chef’s Garden Table offering a dynamic dining experience for guests. Some of Chef Autenrieth’s favorite dishes include the Surf & Turf Carpacio starter with octopus, citrus infused extra virgin olive oil and beef tenderloin served with an herb salad, Bone in Beef Short Rib with green chile polenta, baby spinach, cured cherry tomatoes and gave glaze and the Cedar Roasted Corvina with chorizo and wild rice cake, grilles rainbow carrots and golden beet gastrique. Furthermore, his global perspective epitomized in such dishes as the new Caribbean meets New Mexico Jerk Seasoned Prime Rib of Angus Beef with hatch chile steak sauce, wild mushrooms and green beans, while a seasonal mulled wine with local spices was inspired by his childhood in Germany. His curiosity and love of food began as a child where he foraged for mushrooms in the forests outside of Munich. He attended culinary school in Bad Wörishofen, Germany and his first professional experiences were as a pastry chef in Switzerland. Chef Autenrieth is joined by his wife and child in Santa Fe where they are eager to explore the destination’s unique landscapes, art and culture.
