Appointed Executive Chef
At Alisal Guest Ranch & Resort in Solvang - CA, USA
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.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.