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  • Jun 19 2024
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PhoenixMag.com: “Staycay Q&A: Chef Ryan Swanson of Cress on Oak Creek

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Our Chef
“Valley native Swanson is no stranger to destination dining, having trained at Vincent’s on Camelback before rising to fame as chef de cuisine at Native dining hot spot Kai. After a short stint on the East Coast, Swanson returned to Arizona last year to take over the esteemed flagship restaurant at L’Auberge de Sedona – yet another great reason to hunker down in red rock country this summer.

You steeped yourself in Indigenous cooking traditions at Kai… so what kind of steeping are you doing up in Sedona?
Now that I’m at L’Auberge, I can blow the lid off and explore in any direction. Arizona cuisine, mainly. What we’re doing right now is creating a bread program around mesquite flour… using the mesquite bean in the bread or using it in desserts. It’s so good in desserts.”

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More Staycation Details Here

Posted: May 27, 2024

Cress on Oak Creek Dining

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Our Chef

PhoenixMag.com: “Staycay Q&A: Chef Ryan Swanson of Cress on Oak Creek

Read how Executive Chef Ryan Swanson plans for diners at Cress on Oak Creek to taste the summer menus and how the culinary team works together to creek a memorable creekside experience.