Utah's Sorrel River Ranch Appoints New Executive Chef

  • June 21, 2012
Utah's Sorrel River Ranch Appoints New Executive Chef
Set amongst some of the most spectacular scenery in the American Southwest, Potts arrives in Moab with more than a decade and a half of culinary experience.

Potts will be responsible for all culinary operations at the luxury ranch resort including the signature River Grill Restaurant offering fine dining, the al fresco River Deck, overlooking the Colorado River, as well as in-room dining, banquets and special events. Potts works closely with Sorrel River Ranch's on-site gardener to create menus highlighting fresh farm-to-plate dishes with ingredients grown on-site in the organic garden and greenhouse.

"We are pleased to welcome Richard to Sorrel River Ranch and are already inspired by his use of our on-site produce and resources," said Linda Cerra, General Manager of Sorrel River Ranch. "Potts expects to gather 70% of the restaurant's produce from the on-site garden by September 2012."

Potts joined Sorrel River Ranch following five years as Sous Chef at Old Hickory Steakhouse at Gaylord Palms in Kissimmee, Florida where he used molecular gastronomy for a modern twist on traditional American steakhouse cuisine. Previously he was Sous Chef at Hue Restaurant in Orlando; Sous Chef at El Conquistador at Mission Inn Resort in Florida; and Lead Culinary at The Spire at the Hyatt Regency Louisville in Kentucky. Potts started his hospitality career in the kitchen at his father's restaurant, Pottsie's Eatery, in Daytona, Florida in 1994.

Chef Richard is a third generation chef who draws great inspiration from his Sicilian roots. His farm-to-table culinary expertise originates from his father, also a chef, and his grandfather, a chef and an organic farmer. He resides on Sorrel River Ranch with his wife, who is a pastry chef. His hobbies include writing music, oil painting, and foraging.

About: Sorrel River Ranch Resort & Spa