Sorrel River Ranch Resort and Spa, a Benchmark Personal Luxury resort, has appointed Andrew Powers executive chef for the four diamond luxury ranch located on state Route 128 near Moab. Linda Cerra, Benchmark’s interim general manager for the exclusive property, recently made the announcement, according to a news release from Benchmark.
“I am so pleased to formally welcome Andrew to Sorrel River Ranch and to Benchmark Hospitality International,” said Cerra. “A talented chef and Le Cordon Bleu graduate, he adds tremendous creative and operational talent to our food and beverage operation.”
Powers was previously executive sous chef for Spruce, the restaurant at the Waldorf Astoria in Park City, Utah. He has held numerous chef positions during his career, including serving as executive chef, chef de cuisine, and banquet chef for restaurants, country clubs and resorts in markets as diverse as Dallas, Austin, and St. John, US Virgin Islands.
As executive chef, Powers will be responsible for all aspects of the culinary department from managing daily food costs and purveyor relationships to overseeing all catered events, weddings, banquets and seasonal new menu changes for the outlets and the resort’s signature restaurant, The River Grill, according to the news release.
Powers is a graduate of Le Cordon Bleu Culinary College, located in Austin, Texas. He has relocated to the Moab area with his family.
For more information about Sorrel River Ranch or the River Grill visit: www.sorrelriver.com or call 259-4642.