Chef A-Maizes Guests at New Mexico’s Corn Maiden Restaurant

In Santa Ana Pueblo, a Native American reservation situated between Santa Fe and Albuquerque, N.M., guests at the Hyatt Regency Tamaya Resort & Spa are treated to a culinary showcase by Corn Maiden chef de cuisine Starson Roy.


In Santa Ana Pueblo, a Native American reservation situated between Santa Fe and Albuquerque, N.M., guests at the Hyatt Regency Tamaya Resort & Spa are treated to a culinary showcase by Corn Maiden chef de cuisine Starson Roy.

From a special kitchen-view countertop — dubbed Chef Starson’s Counter — Roy chats with customers as he serves up a unique four-course menu complete with wine pairings and tasty morsels from the restaurant’s standard menu.

“Executive chef Mark Ching, food and beverage director Eugene Mardell and I designed Chef Starson’s Counter as a way to provide guests with an exclusive dining experience where I can personally meet them, teach them about my distinctive cooking style, and discuss food and wine pairings,” Roy said. “This is a great opportunity to educate people about their palates while introducing them to the Corn Maiden’s Southwest-infused, culinary French cuisine.”

Roy’s menu changes monthly and his sessions run Tuesday through Saturday evening beginning at 5:30 p.m. Cost per person is $75, and New Mexico residents receive a regular 20-percent discount Tuesday through Thursday evening.

Hyatt Regency Tamaya Resort & Spa 
www.tamaya.hyatt.com

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