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THE DINING ROOM and TERRACE with Executive Chef Johan Denizot
BELMOND EL ENCANTO in SANTA BARBARA, CALIFORNIA
January 2017 Issue | Vol. 5, No. 2
                         A 21st Century Kitchen in a 20th Century World.
 
 
 
 

Executive Chef
COPPERWYND RESORT
FOUNTAIN HILLS, ARIZONIA

PAUL STEELE

     
FLOURISH
  FOUNTAIN HILLS, ARIZONA
Good food that tastes good.

Executive Chef
BELMOND EL ENCANTO
SANTA BARBARA, CA

JOHAN DENIZOT

      
LOIRE VALLEY WINES
Three noteworthy labels.


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Deep Nutrition
by Cate Shanahan, M.D.

Are you serving Phat Fat?

Sommelier
  BELMOND EL ENCANTO
SANTA BARBARA, CA

JEREMY SEWELL

DRAMBUIE
  with VANCE HENDERSON
A Living Liquid Legend

      
Yerba Santa: A GRAS flavoring's noble past


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The Dining Room and Terrace with Executive Chef Johan Denizot | Belmond El Encanto | Santa Barbara, Callifornia The El Encanto has always lured city folk to its storybook grounds up in Santa Barbara’s Riviera neighborhood. The cliff-top property, located near the end of a long and winding road, made a great escape from city madness and/or desert heat. Gardens forever filled with blooms, private guest cottages, ocean views—Hollywood, especially, liked the lush layout that practically guaranteed privacy. Not much has changed at the 20th-century hotel. Except for the property’s restaurant. Since Johan Denizot took the helm of El Encanto’s kitchen late last year, The Dining Room has drifted further away from being just another nice hotel restaurant to becoming a destination in and of itself. “When I came over here,” Denizot said, “they had a big turnover in the kitchen. But since I’ve been here, that’s been stabilized. That was the easiest part, actually. Just being myself with the team. I think they like that.” What’s not to like? Coming from a family of chefs from the Franche-Comté area of France near the Swiss border, Denizot has a knack for excellence in the kitchen. Every area of the kitchen, including pastry shop. Denizot moved to the U.S. in 1998 and has worked in cutting-edge kitchens that have important history in the farm-to-table movement. So he shines in the innovation department, which, admittedly, has its place in a hotel restaurant.