L’Auberge de Sedona has appointed Drew Anderson as Director of Food & Beverage, where he will oversee all culinary operations at the luxury resort.

In his new role, Anderson will manage the property’s dining portfolio, including its signature restaurant, Cress on Oak Creek, as well as in-room dining and banqueting operations spanning more than 16,000 square feet of indoor and outdoor event space.

His appointment comes as the resort continues to build on its recent renovation and focuses on further enhancements across the property, with dining and events remaining a key part of the guest offering.

Anderson joins from Brush Creek Luxury Ranch Collection, where he most recently served as Director of Food & Beverage. During his tenure, he oversaw multiple dining outlets and worked closely with culinary teams on menu development, while managing extensive food and beverage assets and event operations.

He first joined the organisation in 2011 as Executive Chef and later returned in 2018 to support the opening of Cheyenne Club at The Farm at Brush Creek Ranch. He subsequently held the role of Culinary Director, collaborating with chefs and operational teams across the portfolio.

Earlier in his career, Anderson served as Executive Chef at the Renaissance Boulder Flatiron Hotel in Colorado.

His professional experience includes implementing service standards, developing culinary partnerships, and leading chef-led events. He has also hosted a Friends of James Beard Dinner in Wyoming.

Originally from Colorado, Anderson holds a degree in culinary arts from Johnson & Wales University.

“Dining at L’Auberge de Sedona is truly a special experience because the property is inseparable from the setting,” said Anderson. “Whether enjoying a creekside dinner at Cress on Oak Creek or experiencing the resort through in-room dining or private events, guests are met with a culinary program that reflects both the local flavors of Sedona and a strong commitment to quality. I look forward to building on that foundation.”