Chef and Menu

At the Artist’s Table: Southwestern Art & Cuisine 2014

John Sedlar

The Drury Plaza Hotel in Santa Fe, expected to open soon after a major re-do of the old St. Vincent hospital buildings in downtown Santa Fe, on Monday announced star chef John Rivera Sedlar, who grew up in Santa Fe, as restaurateur for the hotel’s restaurant Eloisa.

John Rivera Sedlar literally wrote the book on Modern Southwest Cuisine. Sedlar grew up in Santa Fe, New Mexico, and also spent three years in the Spanish cities of Sevilla and Zaragoza. In his early 20s, Sedlar gained acclaim as a chef in the South Bay region of Southern California. He then apprenticed himself to legendary French chef Jean Bertranou of L’Ermitage in Los Angeles, where he mastered classic techniques while evolving his own approach to cooking. Sedlar’s awards and recognitions include selection among the Top Ten Chefs in America and the First Annual Culinary Arts Hall of Fame Awards, and a place on Food and Wine Magazine’s Honor Roll of American Chefs. Having traveled extensively throughout Mexico, Latin America, and Spain to study Latin food traditions first-hand, he is also the creator and founder of the first Latino food museum in the United States, Museum Tamal. Mr. Sedlar is head chef at Rivera in Los Angeles.


Chef Sedlar will personally guide the dinner course-by-course,
explaining how Vigil’s vivid colors and signature style inspired the menu.

Green Chile Relleno stuffed with Duxelles and Garlic Chevre Sauce
Seared Scallops with Green Lentils and Broccomole
Grilled Filet with Cabernet Chile Sauce and Chipotle Black Beans
Baba au Mezcal


Past Chefs

Michelle Roetzer, Santa Fe School of Cooking

James Campbell Caruso, La Boca

Cheryl and Bill Jamison

Ahmed Obo, Jambo Cafe

Tracy Ritter, Santa Fe School of Cooking