Amangiri appoints new executive chef, Jacob Anaya

Amangiri appoints new executive chef, Jacob Anaya
In continuing the resort's commitment to local cuisine, Chef Anaya's strong farm-to-table background provides him with an opportunity to showcase his innovative style in the resort's unique yet varied dining experiences featuring seasonal dishes driven by locally-sourced ingredients and the local culture.

Chef Anaya brings with him more than 15 years of experience, most recently serving as Executive Chef of SWINE Southern Table & Bar Restaurant in Miami. Prior to that, Chef Anaya honed his culinary skills at noteworthy establishments including OTC Restaurant in Miami and Azul Restaurant at the Mandarin Oriental Miami. During his tenure at Azul, the restaurant was one of only two establishments in Miami awarded the prestigious Forbes Travel Guide Five-Star rating for 2013.

Chef Anaya got his start at San Francisco landmark Campton Place, where he worked with celebrated restaurateur and Michelin-starred Chef Laurent Manrique. He has also held chef positions at Four Seasons Resort, Hualalai; the Ritz-Carlton, San Francisco; Fifth Floor Restaurant San Francisco, and the Mandarin Oriental, San Francisco.

“We are delighted to welcome Chef Anaya to the Amangiri family,” states Christophe Olivro, General Manager of Amangiri. “He brings tremendous talent, artful displays and his creativity and passion for his profession will add another dimension to our culinary team. We are very excited to have him share his thoughtful creations with our guests.”

Hailing from Albuquerque, New Mexico, Chef Anaya discovered a passion for cooking and appreciation for local, seasonal ingredients at a young age by shadowing his mother and grandmother in cooking family meals using produce grown in their own garden. Through traveling the world, Chef Anaya broadened his knowledge of world cuisines and further developed his appreciation for fresh, simply prepared ingredients.

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