"Drew Anderson emphasizes that dining at L'Auberge is more than just a meal; it's an experience that connects guests to the stunning natural surroundings of Sedona."
"Cress on Oak Creek is set to elevate its culinary offerings, focusing on locally sourced ingredients and innovative dishes."
"The new in-room dining program aims to bring the luxury of L'Auberge directly to guests' accommodations, offering a range of gourmet options."
"With over 16,000 square feet of indoor and outdoor event space, Anderson's expertise will ensure that every banquet is a memorable one."
Drew Anderson has been appointed as the new Director of Food & Beverage at L'Auberge de Sedona, following a $30 million renovation. With nearly two decades of experience in high-end hospitality, he previously managed dining operations at Brush Creek Luxury Ranch Collection. At L'Auberge, he will oversee Cress on Oak Creek, develop a new in-room dining program, and enhance banquet services. Anderson aims to create a culinary experience that connects guests to Sedona's natural beauty, focusing on local flavors and quality ingredients.
Read at Food & Beverage Magazine
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