Meet Our Executive Chef
Chef Beau Widener
A seasoned culinary professional with more than two decades of fine dining experience, Chef Beau began cooking under the tutelage of several Certified Master Chefs before heading to New York to further hone his craft at the prestigious Culinary Institute of America. After graduating, he continued his career as an Executive Sous Chef at Woodstock Inn & Resort in Vermont. It was here that he learned the value of building relationships with local farmers and artisans, eventually fine-tuning his style and then carrying this technique across his next venture with ERL Hospitality, Crabtree’s Kittle House and Gateway Canyons Resort and Spa.
Beau’s distinct seasonal-focused menus infuse the bounty of the on-site Chef’s Garden paired with a variety of purveyors hailing from Sedona and the surrounding region, ensuring each ingredient-forward dish speaks for itself with the belief that nature is the greatest inspiration for cuisine.