The management team at The Alisal Guest Ranch & Resort is proud to announce the promotion of Anthony Endy to Director of Culinary Operations.
Since arriving at The Alisal in 2017, Chef Endy has overseen and elevated the culinary programming at the luxury resort. Born and raised near The Alisal, Endy consistently conveys a reverence for the region’s bounty and is committed to crafting timeless cuisine made from seasonal, locally sourced ingredients at their peak. Endy puts forth a range of selections from casual meals for guests by the pool to fine dining in the Ranch Room, all with the same quality and flare consistent throughout in his craft. Beyond the resort’s daily culinary offerings, Endy also spearheads the biannual BBQ Bootcamp in which guests are invited to multiple days of cookouts and cooking demonstrations from Chef Endy alongside visiting chefs. This summer Endy also launched The Alisal’s California Ranch Cookouts, a series of outdoor dinners with visiting esteemed guest chefs like Nyesha Arrington, Neal Fraser, Burt Bakman and more. And it should also be noted, he “Beat Bobby Flay” recently with his signature take on a Santa Maria BBQ Tri-Tip sandwich.
Prior to joining The Alisal, Endy came from the Paul Martin’s American Grill brand, serving as manager of culinary development for several years. He also worked at a variety of restaurants, including Rooney’s Irish Pub, Los Olivos Wine Merchant & Café, Chef Rick’s Ultimately Fine Foods, the Historic Santa Maria Inn, and Wine Cask.
“I am excited to continue expanding the culinary programming at this iconic Central Coast property,” he says. “It is a privilege to share the unique flavors, regional techniques and comforting dishes that I am passionate about with guests and visitors of The Alisal.”
