The Advenire, Autograph Collection — a luxury boutique hotel located in Greater Zion, Utah — appoints Sam Walters as Chef de Cuisine at the hotel’s restaurant and bar, wood.ash.rye.
Walters brings extensive hospitality and culinary experience to The Advenire, Autograph Collection having spent over 15 years in Austin’s thriving culinary scene. As Chef de Cuisine at wood.ash.rye, Walters will oversee the day to day operations including menu curation and execution, hotel events, and room service.
“We are thrilled to welcome Chef Walters to the team, his exceptional culinary expertise and experience will be a great asset to The Advenire and wood.ash.rye,” says Hank Van Orden, General Manager, The Advenire, Autograph Collection. “We look forward to his vast knowledge and talent further elevating the award-winning culinary offerings and service that has made wood.ash.rye a top destination for locals and visitors to Greater Zion alike.”
Walters has an expansive career having served as Head Chef and Sous Chef at some of Austin’s most notable restaurants including Jeffrey’s, Otoko, Justine’s, Uchico, and Lenior working along-side world renowned chefs Tyson Cole, Paul Qui, and Yoshi Okai. Walters was most recently a Corporate Development Chef for Clark Cooper Concepts in Houston, TX. He is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas.
“I am thrilled to be joining the incredibly talented team at wood.ash.rye and I look forward to cultivating relationships with the area’s local purveyors and farmers to create seasonal dishes that feature fresh ingredients and the spirit of Southern Utah,” says Sam Walters, Chef de Cuisine, wood.ash.rye, The Advenire, Autograph Collection.
Located just inside The Advenire in historic downtown St. George, wood.ash.rye utilizes regionally sourced ingredients to create one-of-a-kind dishes that change with every season. Featuring a warm and welcoming environment, the menu features a unique and rustic spin on American cuisine along with a wide selection of unique, hand-crafted cocktails, microbrews, and new world wines.