Audio By Carbonatix
Last year, Wright’s at the Biltmore unveiled a newly remodeled dining room, and with it, a brand-new menu, whose boutiquey American dishes were dubbed “American Lodge Cuisine.”
Apparently, things have been quiet at the lodge — at least until recently.
Executive chef Michael Cairns left in September, and chef de cuisine Matt Alleshouse departed last month.
But new there’s a new face in the kitchen: Conor Favre, who was just named the restaurant’s new chef de cuisine. An executive chef will be appointed in the near future, according to a representative for the resort.
Will you step up to support New Times this year?
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Favre’s background includes positions as chef de cuisine of Dual Restaurant (a now-defunct eatery in Gilbert, where I had the pleasure of dining once with friends who live nearby — and who were heartbroken when it closed), sous chef at the Marriott Mountain Shadows Resort & Golf Club, and sous chef at the J.W. Marriott Desert Ridge Resort & Spa. He also studied Asian cuisine at the Culinary Institute of America, and regional Italian cuisine at the Western Region Culinary Excellence Education Program.
On a related note, Wright’s will be hosting a New Belgium beer dinner next Tuesday, the 13th, with a reception starting at 6:30 p.m. Tickets are 85 bucks a head; call 602-381-7632 for a resi.
