EXPLORE THE

CULINARY DELIGHTS

OF OUR REGION’S BELMOND PROPERTIES

TUESDAY, MAY 19FOR LUNCH AND DINNER

AT THE

DINING ROOM AND TERRACE

AT BELMOND EL ENCANTO.

For reservations, please call 805 845 5800.

BELMOND EL ENCANTO800 ALVARADO PLACE, SANTA BARBARA, CA 93103

BELMOND.COM

Welcome our visiting Executive Chefs from

Belmond Maroma Resort & Spa, Riviera Maya, Mexico,

Belmond La Samanna, St. Martin, Caribbean,

and the iconic ’21’ in mid-town Manhattan

as they infuse our Belmond El Encanto menu

with their authentic signature dishes.

SYLVAIN DELPIQUEEXECUTIVE CHEF AT ‘21’NEW YORK, NY

 Growing up in Albertville, France, Chef Sylvain Delpique was inspired to pursue the culinary industry at a young age while watching his father cook in the kitchen. Soon after he set his sights on the culinary arts and honed his skills by working in the most celebrated kitchens in France, working his way up the ranks seemingly in preparation for his new role as Executive Chef at iconic dining destination ‘21’ Club. Chef Delpique earned a degree at Challes-les-Eaux Culinary School in 2000, all the while working in some of France’s best restaurants, including two-star Michelin restaurants Pierre Orsi in Lyon in 1998 and Michel Chabran in Pont de L’Isère in Valence, France in 1997. Delpique learned firsthand the dedication of his mentors

who would get up at four in the morning to select the best fish at the market and herbs in the garden. He would eventually come stateside, putting his skillset to the test at Union League Café in New Haven, Connecticut as a chef de partie in 2000. Within a year at the restaurant, he learned the skills needed to advance to a higher position, which landed him a role as a sous chef at Restaurant Jean Louis in Greenwich, Connecticut in 2002.  With more experience under his belt, Delpique knew he was ready to face bigger challenges and decided to take a big step and move to New York to accept a position as sous chef at Artisanal in 2004. Under restaurateur Terrance Brennan’s supervision, Delpique was able to prepare his native dishes at the French Bistro and learn to refine his skills further while adapting his own cooking style. In this larger role he was able to experiment with the menu, which prepared him for his next position as Executive Chef at David Burke & Donatella in 2006, which re-launched years later to become David Burke Townhouse in 2009. Always striving to challenge himself, Delpique adapted Chef Burke’s innovative cooking style to learn how to prepare American dishes combined with his French technique. Impressing Burke with his creativity and drive, Delpique was appointed Executive Chef of Burke’s Fishtail in 2010. In 2012, Delpique went back to his classic French roots as chef de cuisine at L’Escale in Greenwich, Connecticut.  After spending two years at the restaurant and honing in on his skills as a multi-talented chef and manager, Delpique was hired as Executive Chef at ‘21’ Club where he currently resides. Always up for a challenge, Delpique has been charged with introducing new innovative dishes to the iconic restaurant while enhancing staple menu items.

EUGENIO VILLAFAÑA EXECUTIVE CHEF AT BELMOND MAROMA RESORT & SPA RIVIERA MAYA, MEXICO

 A native of Guadalajara, internationally renowned Chef Eugenio Villafaña, has conquered demanding palates in Mexico, Spain, England, Italy, France, Canada and the United States with his culinary style he defines as “Gastroludic Cuisine.” Chef Eugenio believes that the best way to learn is through play, which is exactly what he does in the kitchen; he combines excitement and fun with cooking.  For Chef Eugenio, the holistic nutrition part of his cuisine is an essential element. His creations begin with his culinary education foundation, yet go beyond the stereotypes, breaking rules and diversifying, inviting you to use your senses and imagination at the same time, which is the most pleasing part. He will playfully trick

your taste buds, consistently involving you in this “experience” with his Gastroludic philosophy... Chef Eugenio uses local, seasonal produce, and with the use of real, natural ingredients, his creations are made from scratch. His dishes are preferably organic and, most importantly, made with the heart. That is his Gastroludic Cuisine, his passion.

BELMOND EL ENCANTO 800 ALVARADO PLACE, SANTA BARBARA, CA 93103BELMOND.COM

SERGE GOULOUMÈSEXECUTIVE CHEF AT BELMOND LA SAMANNAST. MARTIN, CARIBBEAN

 Born in the Southwest of France, Serge Gouloumès began his career locally before traveling to Belgium, Luxembourg, Switzerland and California. The opening of the five-star hotel, Le Mas Candille gave Serge Gouloumès the opportunity to demonstrate his knowledge of gastronomy where he became Executive Chef. His hard work, creativity and perseverance came to fruition in 2005 when he was awarded a Michelin star.  Over the years, Serge Gouloumès cuisine has become a journey around the world with accents from the South, the East and Asia. He knows, with the elegance of each plate, the artistic harmony required to adapt his cuisine to the customer’s expectations.

LEO ANDRES AYALAEXECUTIVE CHEF AT BELMOND EL ENCANTOSANTA BARBARA, CALIFORNIA

 Passion and an interest for cooking began at an early age for Leo Andres Ayala. At age 10, he began working in his family’s restaurant located near Acapulco, Mexico. In their 30 years of ownership, he watched his father catch and prepare the areas finest seafood and shellfish for the tempted patrons. At this stage, the young Leo Andres learned the craft of delighting guests with artfully prepared lobsters, oysters, fish, shrimp and the bounty of riches from the Pacific Ocean. Following in his fathers footsteps, at age 15 Leo Andres became a certified oyster and lobster fisherman, and opened a retail store providing the areas of Ixtapa and Zihuantaneo with their premium catch.

 In his early 20’s, Ayala moved to Southern California and Newport Beach and in 1988 he joined the culinary team at The Four Seasons Newport Beach (now Island Hotel) and broadened his skills to include classic American cooking, as well as Italian, Mediterranean and French culinary disciplines. From Newport Beach, Chef Ayala, moved to Beverly Hills in 1994 and became a Sous Chef at the AAA Five Diamond Belvedere restaurant at the Forbes Five-Star Peninsula Beverly Hills. Heralded as one of Los Angeles’ top culinary destinations, Leo Andres honed his skills and further expanded his talents in preparing top quality American cuisine. From there Chef Ayala moved to Carmel in Northern California as the Executive Chef at The Peninsula Hotels owned and managed Quail Lodge Resort. In 2008, Chef Ayala was among the opening team at Montage Beverly Hills and oversaw the culinary operations including the two fine dining restaurants. In joining Belmond El Encanto as Executive Chef, Leo Andres will be provided the perfect context to bring to our guests and patrons exquisite California Coastal Cuisine. This culinary offering beautifully utilizes his homegrown skill of procuring and preparing the regions finest seafood selections, complemented with the highest quality American fare.

ABOUT BELMOND LTD.Belmond Ltd. is a global collection of exceptional hotel and luxury travel adventures in some of the world’s most inspiring and enriching destinations. Established almost 40 years ago with the acquisition of Belmond Hotel Cipriani in Venice, the Company owns and operates 45 unique and distinctive hotel, rail and river cruise experiences in many of the world’s most celebrated destinations. From city landmarks to intimate resorts, the collection includes Belmond Grand Hotel Europe, St. Petersburg; Belmond Copacabana Palace, Rio de Janeiro; Belmond Maroma Resort & Spa, Riviera Maya; and Belmond El Encanto, Santa Barbara. Belmond also encompasses safaris, six luxury tourist trains including the Venice Simplon-Orient-Express, three river cruises and ‘21’, one of New York’s most storied restaurants. belmond.com

BELMOND EL ENCANTO 800 ALVARADO PLACE, SANTA BARBARA, CA 93103BELMOND.COM