Drew Anderson has been appointed as Director of Food & Beverage at L'Auberge de Sedona
L’Auberge de Sedona, an award-winning luxury resort nestled in Arizona’s breathtaking Red Rock region, announces the appointment of Drew Anderson as Director of Food & Beverage. With two decades of management experience at highly rated hotels and resorts in the Mountain West, Anderson now leads all culinary operations for L’Auberge de Sedona, including the signature dining experience Cress on Oak Creek, plus a new in-room dining program, and banqueting for more than 16,000 sq ft of indoor and outdoor event space.
L’Auberge de Sedona has long been recognized for its distinctive culinary identity, with dining and events serving as central components of the resort’s luxury experience. Anderson joins as L’Auberge de Sedona builds on the momentum of its recent $30M renovation and enters a new phase of growth centered on thoughtful enhancements across the property.
Anderson joined L’Auberge de Sedona from Brush Creek Luxury Ranch Collection, a private collection of historic guest ranches in Wyoming’s Platte River Valley near Saratoga. Most recently, he served for more than two years as Director of Food & Beverage, overseeing multiple luxury dining outlets and working closely with chefs and culinary teams on trend-forward menu development. He also helped manage several of the property’s signature culinary assets, including a 33,000-bottle wine program, 190-bottle rare spirits vault, 21,000-square-foot greenhouse, farmstead creamery with goat program, and multiple premium event spaces.
His relationship with Brush Creek began in 2011, when he joined as Executive Chef. After a hiatus in 2015, he returned to Brush Creek in 2018 to help open Cheyenne Club at The Farm at Brush Creek Ranch. He later spent two years as Culinary Director for the collection, partnering with chefs across its outlets as well as the teams behind the greenhouse, ranch, and creamery. In between his two tenures at Brush Creek, Anderson spent three years as Executive Chef at the Renaissance Boulder Flatiron Hotel in Colorado.
Among highlights of Anderson’s career was implementing Forbes Five-Star service standards at Brush Creek Ranch, developing a culinary partnership with Relais & Châteaux, fashioning celebrity chef events with Michelin-starred talent, and hosting the first Friends of James Beard Dinner in the state of Wyoming.
Born and raised in Kersey, CO, Anderson earned a degree in culinary arts from Johnson & Wales University in Denver, CO.