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Chef Randy Tapia was born and raised in Santa Fe New Mexico. At the young age of 7 he

learned 🧬 to make fresh tortillas and beans with wild spinach alongside his grandmother.

It was that moment he knew he wanted 🧬 to grow up to be a Chef.

Over the years he has

worked in many restaurants honing his skills and molding 🧬 his passion for food. He

started to cook on the line in Santa Fe at The Eldorado and Anasazi hotels. 🧬 He was

given the opportunity for his first Executive Chef position at the Marriott Hotel.

After considering his options for 🧬 continuing to expand his palette he accepted the Sous

Chef position at La Boca. Working for a few years he 🧬 decided to see where he could grow

to his full potential and the opportunity arose for the Executive Chef at 🧬 El Nido.

Taking the helm manning the Argentinian Grill and Italian wood-fired pizza oven he now

looks towards other regions 🧬 of the world to continue influencing his ever- evolving

skill set.

Focusing on using the freshest and most local ingredients from 🧬 our

neighborhood farmers he chooses to let their quality and flavors speak for themselves.

His philosophy is more than just 🧬 a job it is lifestyle. Making food with all the same

love his ‘Abuelita’ did many years ago, his passion 🧬 has evolved to another level,

tattooing ‘Chef Life’ across his hands, branding his career to him for life.

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