These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
Samantha Sanz was recently named the chef de cuisine for Sanctuary on Camelback Mountain Resort & Spa.
1. What are you looking forward to most in your new role?
I am elated to be back at my culinary home. The team at elements is a very talented crew and I’m looking forward to see what we can accomplish as a team. I want to create beautiful food that will get people excited about elements to the point where they visit us constantly. My ultimate goal is to leave our guests happy and hungry for their next dining experience.
2. How do you think past experiences have prepared you for this role?
I’m so lucky to have worked alongside some of the best chefs in the industry. They have left a mark on me and shaped me into a professional in this culinary game. From the culinary aspect to the structure of systems and procedures, I feel prepared, focused and determined to be the best version of myself as a chef.
3. How did you get into this industry?
I started really young, with my first experiences centering around my family’s restaurant. It has been open for 62 years and I was essentially raised in that kitchen. I love food and beverage, but at the end of the day, it is the hospitality aspect that I love. I enjoy creating memories for people, centered around food. It’s so special and it’s such a responsibility to make sure our guests are having an unforgettable experience.
4. What are you hoping to achieve in your new role?
I want to continue the energetic, supportive culture that Chef Beau has built. I want to make sure that my team is happy and thriving in the kitchen. In addition to that, I’m excited to focus on the food and beverage program. I’m so happy to be working alongside our new Bar Chef, Christiian. We have already begun collaborating and are coming up with some beautiful new menu items. I believe that we find inspiration in one another.
5. What do you enjoy most about the industry?
I love creating food that people enjoy – simple as that!