Sous Chef Richard Garcia

Leading the innovative culinary team at Mountain Shadows is Executive Sous Chef Richard Garcia. He joined Mountain Shadows in November 2017 as banquet chef before rising to his current role in July 2018. A seasoned chef with diverse culinary experience, his cooking style is all about using simple ingredients to create dishes with bold flavors.

Born in Albuquerque, New Mexico, Garcia spent most of his life in Santa Fe. He found his love for food at a young age, seeing his grandfather cook at the restaurant he owned and later helping him with his dairy business. They would deliver to some of the best restaurants in Santa Fe, and Garcia became enamored of all the chefs he met.

His first culinary gig was in 1998, at the Coyote Cafe in Santa Fe, a restaurant that helped put Southwestern cuisine on the map. In 2005, he landed at Hotel Valley Ho in Scottsdale, Arizona and helped Chef Charles Wiley to reopen the hotel. One year later, he graduated from the Scottsdale Culinary Institute with his Associate Degree in Culinary Arts. Garcia then bounced around the Southwest, from the Eldorado Hotel in Santa Fe to Avalon in Scottsdale, where he held his first position as sous chef. He then found the Phoenix area calling him back, returning to Hotel Valley Ho as the sous chef at Trader Vic’s, and later working at the hotel’s signature restaurant, ZuZu, first as chef de cuisine and then as executive sous chef.

Garcia credits Chef Wiley with teaching him much of what he has learned and is proud to work under him yet again. When he’s not in the kitchen, he loves to fish, catch the latest movies and enjoy a good wine dinner.

Thierry Delourneaux

Chef Thierry’s passion for all things sweet started early in life when he decided to pursue a pastry apprenticeship on the exotic French island of Guadeloupe. He completed his apprenticeship program in half the duration required and moved on to Paris to complete his Masters in Pastry with the Chamber of
Commerce while working at Chamarre Patisserie. Thierry’s innovative pastries and desserts led him to Canada where he worked in the renowned Lenotre Patisserie in Montreal. He moved on to Toronto to open two new patisserie boutiques – Patachou Patisseries in 2002, showcasing authentic French

In the US, Chef Thierry worked with various renowned international hotel chains including The Ritz-Carlton and Hilton. While at The Ritz-Carlton Tysons Corner, he redesigned the brunch menu at Maestro, which was named the best restaurant in 2003-2004 by the Washington Post. He was the creative mind behind the grand dessert line-up for the 64th Annual Golden Globe Awards in 2007, while heading the team at The Beverly Hills Hilton. Chef Thierry was also part of the opening team at the idyllic Grand Del Mar Resort, which opened in 2007, where he meticulously rolled out the desserts
menu for all dining outlets. In 2009, Chef Thierry joined The Greenbrier, an award-winning luxury resort located in the heart of the White Sulphur Springs, West Virginia, where he opened the Casino Club and several other restaurants there.

In 2011, Chef Thierry helmed the award-winning pastry kitchen of Fairmont Singapore and Swissôtel The Stamford for over 3 years. He was nominated for Executive Pastry Chef of the Year at The 14th World Gourmet Series Awards of Excellence in Asia. In 2014 his journey with the Fairmont also took him to The Fairmont Southampton, Bermuda. Back to “The Big Apple, Chef Thierry worked at the legendary Rainbow Room where he hosted The James Beard Foundation’s New York Gala 2015, among many other high profile celebrity events. Most recently, Chef worked at The St Regis Washington DC, an award-winning luxury hotel, where he led the pastry department and opened Alhambra restaurant.

Chef Thierry’s inspirations stem from his heart of gold. His sublime creations are delicately thoughtful and must be Chichifoofoo, which is his trademark to describe something beautiful, above and beyond. Chef Thierry lives by his philosophy “In order to perform your best in your profession, you have to love
what you do.”

Justine Dachel

Meet Justine Dachel, Chef and Owner of @jewelsbakeryandcafe. In 2009 she opened Jewel’s with her mother Julie Moreno. Looking to find her own calling, she moved to Colorado where she assisted in opening several restaurants in the Denver area. In 2017 she returned home to make like Simba and grow the legacy of the pride. Her plans are to expand the family business and in the process ask the world to change their perception of what “gluten-free” really is. She’s on a mission to make everyone talk more about how good the food is, and show it’s not really missing anything at all…gluten or not.