Meet the Fiesta del Sol Chefs and Take a Look at The Fabulous Menu They’re Prepared for the Event!

Chef Ray Naranjo

Chef Ray Naranjo

Chef Ray Naranjo is of Native American roots from both the Ancient Puebloans of the Southwest and of the Three Fire Tribes of the Great Lakes.  He believes in the preservation of the food ways and ancestral knowledge of his people and strives to continue on this path.  With the use of modern and ancestral cooking techniques, he attempts to push the limits of what is known, unknown, and forgotten about the Indigenous food culture of North America.  Chef Ray obtained his Culinary degree & has 25+ years of service in the modern kitchen industry with experience in exclusive hotel and casino resorts in the Southwest. He has served in various capacities, ranging from Executive Chef to Food & Beverage Director. Chef Ray has also been presented with several awards in Modern New Mexican Cuisine, with a focus on Chile of New Mexico. 

Chef Matt Yohalem



            Chef Matt Yohalem is a graduate of Johnson and Wales University, and he has worked in some of the most acclaimed kitchens in the world, including: Commanders Palace with Emeril Lagasse, Le Cirque with Daniel Boulud, The Union Square Cafe with Michael Romano, The Coyote Cafe with Mark Miller, La Petite France with Paul Elbling, and The Hotel de France with Andre Daguin.  Chef Matt opened Il Piatto in Santa Fe in 1996 to an Esquire Top 20 Best New Restaurants in America Award. He was recently given an Edible Communities 2013 Local Hero Award for Best Restaurant and 2016 award for Best Chef.

            James Beard Award-nominated Chef Matt is one of the pioneers and spokespersons of the farm-to-restaurant movement.  He has appeared in countless periodicals over the last 20 years ranging from The New York Village Voice, The Santa Fe New Mexican, The New Orleans Times Picayune, Bon Appetit, Food and Wine, USA Today, Southern Living, The New York Post and countless more.  Chef Matt has also appeared on numerous lifestyle television shows including New Mexico Styles, Sundance Channel and The Food Network.  He has also served the Santa Fe community on the Boards of The Santa Fe Restaurant Association, The Santa Fe Wine and Chile Fiesta, and The Santa Fe Farmers Market Institute.

The Menu

 Fiesta del Sol Benefit Dinner Features Native American and Creole Cuisines by Chefs Ray Naranjo and Matt Yohalem, Using 3 Common, Local Ingredients, to Create 1 Unique Dining Experience


        Santa Fe Farmer’s Market Pavilion

                                 October 25, 2019     

                                       5:30pm – 6:30pm, Cocktails and Silent Auction                                                                                                        6:30pm – 8:30pm, Seated Meal                                                    


Cocktail Hour

Chefs’ Creations

 Native American                                                    Creole                 

(Chef Ray Naranjo)                     (Chef Matt Yohalem)

First Course: The Three Sisters – Beans, Corn and Squash

                        Pumpkin and Anasazi Beans Bisque                                    Corn and Hubbard Squash Beignet

                                    with Buwa Corn Bread                                                     with Black Bean Sauce

 Second Course: Trout

 Trout Baked in Sacred Clay                                  Pan Seared Trout with Roasted Pinon and Turnip


Third Course: Duck

 Maple Glazed duck Breast with Puffed Wild Rice                        Crispy Duck Leg Confit with Sunchoke Puree and

                                             And Cranberry                                                      Roasted, Spiced Pear Compote     

 Sweet Finish

Sweet Potato Pie with Sweet Cream