Chef Eric Stumpf, Red Sage at Buffalo Thunder
Graduate of the Bocuse d’Or Culinary Institute, Eric Stumpf is an accomplished chef with over 30 years of experience in restaurants, private clubs, and hotels and resorts in the U.S. and abroad. His riche career spanned from Connecticut country clubs to the Westin La Paloma Resort in Tucson, AZ. Additionally, he trained under the direction of master pastry chef Hans Seibold in Frankfurt Germany Hotel Kempinski, Gravenbruch. Currently, Chef Stumpf is the Executive Sous Chef for Hilton Santa Fe Buffalo Thunder overseeing Red Sage’s fine dining, Iguana Café, the banquet operation and three other outlets. Recently, Chef Eric served as Chef De Cuisine at Corn Maiden, Hyatt Regency Tamaya.
20 Buffalo Thunder Trail, Santa Fe, redsage-sf.com
Red Sage Green Chile Cheeseburger:
Kobe beef with Tucumcari cheddar, avocado green chile aioli, and house-cured bacon served on a Fano brioche bun.