Chef Matt Yohalem
Chef Matt Yohalem is a graduate of Johnson and Wales University, and he has worked in some of the most acclaimed kitchens in the world, including: Commanders Palace with Emeril Lagasse, Le Cirque with Daniel Boulud, The Union Square Cafe with Michael Romano, The Coyote Cafe with Mark Miller, La Petite France with Paul Elbling, and The Hotel de France with Andre Daguin. Chef Matt opened Il Piatto in Santa Fe in 1996 to an Esquire Top 20 Best New Restaurants in America Award. He was recently given an Edible Communities 2013 Local Hero Award for Best Restaurant and 2016 award for Best Chef.
James Beard Award-nominated Chef Matt is one of the pioneers and spokespersons of the farm-to-restaurant movement. He has appeared in countless periodicals over the last 20 years ranging from The New York Village Voice, The Santa Fe New Mexican, The New Orleans Times Picayune, Bon Appetit, Food and Wine, USA Today, Southern Living, The New York Post and countless more. Chef Matt has also appeared on numerous lifestyle television shows including New Mexico Styles, Sundance Channel and The Food Network. He has also served the Santa Fe community on the Boards of The Santa Fe Restaurant Association, The Santa Fe Wine and Chile Fiesta, and The Santa Fe Farmers Market Institute.
Chef Ray Naranjo
Chef Ray Naranjo is of Native American roots from both the Ancient Puebloans of the Southwest and of the Three Fire Tribes of the Great Lakes. He believes in the preservation of the food ways and ancestral knowledge of his people and strives to continue on this path. With the use of modern and ancestral cooking techniques, he attempts to push the limits of what is known, unknown, and forgotten about the Indigenous food culture of North America. Chef Ray obtained his Culinary degree at the Scottsdale Culinary Institute – Le Cordon Bleu & has 25+ years of service in the modern kitchen industry with experience in exclusive hotel and casino resorts in the Southwest. He has served in various capacities, ranging from Executive Chef to Food & Beverage Director. Chef Ray has also been presented with several awards in Modern New Mexican Cuisine, with a focus on Chile of New Mexico.