L’Auberge de Sedona, the exclusive luxury hotel, spa and restaurant on Oak Creek in Arizona’s famed Red Rock country, has announced the promotion of Rochelle Daniel to Executive Chef of L’Auberge de Sedona. Previously serving as Head Chef of the on-property AAA Four-Diamond L’Auberge Restaurant on Oak Creek and Veranda Bar, Chef Daniel will expand her role to oversee all culinary operations of the property, including business and social catering, meeting and group functions, banquets and 24-hour room service.
With her finger at the pulse of the latest culinary trends, Executive Chef Daniel uniquely exemplifies this in her inventive, yet approachable dishes. Chef Daniel has recently debuted a new spring menu at L’Auberge Restaurant on Oak Creek that expertly showcases spring’s bounty, complimented by the region’s distinctive local produce and ingredients. A standout appetizer is the Tartar of Beef Tenderloin with coconut milk, watercress, scallion and brazil nut praline. Familiar comfort food flavors are heightened in the La Belle Farms Foie Gras with strawberry mostarda, pistachio, sous vide rutabaga and toasted brioche – an interesting combination of sweet and savory with flavor notes of a PB&J. A star soup offering is the Roasted Fennel Veloute with lobster, pancetta and preserved Meyer lemon.
Entree courses continue the theme of spring and Chef Daniel’s commitment to utilizing the highest quality seasonal ingredients as in the Maine Day Boat Scallops with thyme risotto, compressed squash, grilled Brussels, green apple and a vandouvan wafer. Arizona Pine Smoked Axis Venison is paired with spring peas, Hen of Woods mushrooms, goats milk cheese and pea tendrils. Finally, Chef Daniel has designed several dessert items, including Coconut Caramel Gateaux with almond meringue, Valrhona chocolate and homemade toasted marshmallow ice cream.
Chef Rochelle Daniel joined L’Auberge de Sedona in May 2012 as Head Chef and upon arrival, her passion for the culinary arts and unique creativity quickly elevated the dining experience at the L’Auberge Restaurant on Oak Creek. Prior to joining the L’Auberge team, Chef Daniel served as Chef de Cuisine of Zinc Bistro in Scottsdale, Arizona honing her skills under Executive Chef Matt Carter. Her career highlights include consulting for the opening of Lush Burger Restaurant in Scottsdale, offering food demonstrations through Food Network and acting as personal chef for families with nutritional needs. Chef Daniel graduated from the Scottsdale Culinary Institute in 2005.
Posted by Paula Votendahl