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  • Jun 5 2020
  • Jun 6 2020
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Meet the Chefs of L’Auberge de Sedona

Discover how Executive Chef Franck Desplechin and Executive Pastry Chef Morgan Gurney are inspired by locally sourced ingredients and their Sedona surroundings.

Executive Chef Franck Desplechin

Executive Pastry Chef Morgan Gurney

 

 
Executive Pastry Chef Morgan Gurney

Franck Desplechin

Director of F&B and Executive Chef

Seasoned food and beverage professional Franck Desplechin plays a dual role at L’Auberge de Sedona. He serves as the resort’s Director of Food and Beverage and Executive Chef at Cress on Oak Creek—elevated prix-fixe menus incorporating locally sourced, seasonal ingredients and inspired by the nature of Northern Arizona, tied with French culinary techniques.

An internationally acclaimed chef with more than 18 years of culinary experience, Desplechin has plated at three Michelin-starred restaurants in France, including Les Barmes de l’Ours Hotel & Spa, L’Atelier, and La Ville Blanche. He also held various F&B and resort leadership roles within the St. Regis brand, working at properties including The St. Regis Bora Bora Resort, The St. Regis Princeville Resort in Kauai, Hawaii, and most recently, The St. Regis San Francisco, a Forbes five-star property where Desplechin was the executive chef. Desplechin also has a nose and knowledge for wine as he is a level one sommelier.

 

Chef Morgan

Morgan Gurney

Executive Pastry Chef

Executive Pastry Chef Morgan Gurney is responsible for all things pastry at L’Auberge de Sedona, where she develops, executes, and maintains seasonally inspired desserts and other baked goods for Cress on Oak Creek. In addition to maintaining a high standard of product, managing a successful culinary team, and striving for constant innovation, she also oversees L’Auberge de Sedona’s in-house breads program—the only one of its kind in the Sedona area—and is the mastermind behind all of the stunning, custom cakes offered for on-property weddings.

Born in Austin, Chef Morgan earned her degree in patisserie and baking from the former Scottsdale location of Le Cordon Bleu in 2005. Since completing her education, Gurney has worked at world-class resorts including Enchantment Resort in Sedona, Ariz. and Royal Palms Resort & Spa in Phoenix. In her most recent role at Enchantment Resort, she served as executive pastry chef and oversaw all aspects of the resort’s pastry department, ensuring a high-quality product and successful business model. She also spent time in Detroit, New Orleans, and Denver, where she worked at restaurants and private clubs including the original D Bar Desserts in Denver and The Glacier Club, a prestigious country club in Durango, Colo.

Chef Morgan’s passion for baking comes from her mother who always had a cake or pie waiting for her on the stove. Today, she ties her mother’s recipes into her baking career. Her favorite ingredients to work with are stone fruit and herbs, mixing with different flavor combinations to find her ideal balance according to her own intuition. Chef Morgan also brought back a guest favorite, the L’Auberge de Sedona scones, with her personal touch of incorporating ingredients foraged on property including apricots, rosemary, and thyme.