Eldorado Hotel and Spa
Chef Tony Smith
As executive chef of Eldorado, Anthony Smith brings sensational flavors to the Old House, Eldorado’s restaurant, by mixing American and regional ingredients with Asian flavors. In addition to The Old House, Smith oversees all food and beverage for 20,000 square feet of meetings and function space in Santa Fe’s largest ballroom and room service for all 219 rooms of the hotel. Smith enjoys working at Eldorado because he plays a very hands-on role with the catering operations, teaching the culinary team and rejuvenating the iconic restaurant.
Before joining Eldorado, Smith was the executive chef at The Westin Stonebriar Resort in North Dallas and oversaw the opening of The Sheraton Stonebriar. Smith has also served as chef at The Westin Atlanta North in Atlanta, Ga., and executive sous chef at The Westin La Paloma Resort & Spa in Tucson, Ariz. While developing his culinary style among award-winning European Chefs that mentored Smith, a passion grew for the hospitality environment where he developed a definitive style and command of multi-faceted hotel gastronomy.
Growing up in England, Smith became passionate about the culinary arts after creating marmalade with Seville oranges and at the age of 16, he decided to begin his career in the culinary arts. Smith earned a degree in Culinary & Patisserie Arts and Hotel and Restaurant management from The City & Guilds of London. A native of London, Smith is an avid fan of the Chelsea football club of the English Premier League and enjoys traveling, especially to Thailand for the “street food,” wine and microbrews. When he is not cooking and traveling, Smith can be found making his own home brewed beers.
Chef Tony Smith
As executive chef of Eldorado, Anthony Smith brings sensational flavors to the Old House, Eldorado’s restaurant, by mixing American and regional ingredients with Asian flavors. In addition to The Old House, Smith oversees all food and beverage for 20,000 square feet of meetings and function space in Santa Fe’s largest ballroom and room service for all 219 rooms of the hotel. Smith enjoys working at Eldorado because he plays a very hands-on role with the catering operations, teaching the culinary team and rejuvenating the iconic restaurant.
Before joining Eldorado, Smith was the executive chef at The Westin Stonebriar Resort in North Dallas and oversaw the opening of The Sheraton Stonebriar. Smith has also served as chef at The Westin Atlanta North in Atlanta, Ga., and executive sous chef at The Westin La Paloma Resort & Spa in Tucson, Ariz. While developing his culinary style among award-winning European Chefs that mentored Smith, a passion grew for the hospitality environment where he developed a definitive style and command of multi-faceted hotel gastronomy.
Growing up in England, Smith became passionate about the culinary arts after creating marmalade with Seville oranges and at the age of 16, he decided to begin his career in the culinary arts. Smith earned a degree in Culinary & Patisserie Arts and Hotel and Restaurant management from The City & Guilds of London. A native of London, Smith is an avid fan of the Chelsea football club of the English Premier League and enjoys traveling, especially to Thailand for the “street food,” wine and microbrews. When he is not cooking and traveling, Smith can be found making his own home brewed beers.