FOODIES WEST.COM         
EXECUTIVE CHEF JOHAN DENIZOT
BELMOND EL ENCANTO in SANTA BARBARA, CALIFORNIA
January 2017 Issue | Vol. 5, No. 1
               The drummer drives band and the chef drives the kitchen.
 
 
 
 


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Executive Chef
COPPERWYND RESORT
FOUNTAIN HILLS, ARIZONIA

PAUL STEELE

     
FLOURISH
  FOUNTAIN HILLS, ARIZONA
Good food that tastes good.

      
LOIRE VALLEY WINES
Three noteworthy labels.

      
Yerba Santa: A GRAS flavoring's noble past


Chef Denizot talks about the imporatance of memorializing the special events on our lives on our —


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Deep Nutrition
by Cate Shanahan, M.D.

Are you serving Phat Fat?

     
EL ENCANTO DINING ROOM
  SANTA BARBARA, CALIFORNIA


ANDREW STEINER
ANDREW'S CHEESE SHOP
Wondrous Winter Cheeses

Sommelier
  BELMOND EL ENCANTO
SANTA BARBARA, CA

JEREMY SEWELL


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Johan Denizot | Executive Chef | Belmond El Encanto | Santa Barbara, Callifornia Bruce Springsteen, a story written by Matt Diehl for Rolling Stone stated, described his drummer of over 40 years, Max Weinberg, as impossibly reliable. “I ask,” Diehl quoted Springsteen, “and he delivers for me night after night.” Diehl called Springsteen’s impossibly reliable description “the perfect tribute to music’s true working-stiff warriors—the guys way in the back, behind all that stuff, giving the music its spine and drive, its cohesion and contour and a huge chunk of its personality, often without getting the credit they deserve.” The quote can easily fit some chefs in the kitchen. It does Johan Denizot. The former drummer, and still one at heart, has kept many a kitchen going, in an impossibly reliable way. Throughout Denizot’s 30-plus years in the kitchen, he’s been known to spend weeks cooped up in the back of a parking garage to make sure three chocolatier shops in the French Alps had inventory during ski season. When he came to America, he created a pastry department for one of San Francisco’s well-known bistros. At one property, he handled the responsibilities of an executive chef —without the title—while maintaining a Forbes four-star dining room. He stabilized the staff turnover of his current kitchen and oversees all the special events. All of the above, without missing a beat. It all started back in his hometown, Pontarlier, France, when he began working in his uncles’ kitchens.