Franck Desplechin has been appointed as F&B Director and Executive Chef at L’Auberge de Sedona, A Destination Hotel

Adding to the resort's new executive team, seasoned food and beverage professional Franck Desplechin plays a dual role as L'Auberge de Sedona's director of food and beverage and executive chef at signature restaurant Cress on Oak Creek - elevated prix fixe menus incorporating locally sourced, seasonal ingredients and inspired by the nature of Northern Arizona tied with French culinary techniques - and ETCH Kitchen & Bar, which serves elevated casual classics. An internationally acclaimed chef with over 18 years of culinary experience, Desplechin has plated at three Michelin-starred restaurants in France including Les Barmes de L'ours Hotel & Spa, L'Atelier and La Ville Blanche. He also held various F&B and resort leadership roles within the St. Regis brand, working at properties including The St. Regis Bora Bora Resort, The St. Regis Princeville Resort in Kauai, Hawaii and most recently, The St. Regis San Francisco, a Forbes five-star property where Desplechin was the executive chef.