Bishop’s Lodge, Auberge Resorts Collection’s century-old resort in Santa Fe, has welcomed Manuel Fernández as its new executive chef on June 2, 2025. With more than two decades of experience in luxury hospitality, Fernández brings a global point of view and deep culinary insight to one of New Mexico’s most iconic kitchens.
About Manuel Fernández
Originally from Mexico City, Fernández has spent his career cultivating a nuanced understanding of food, hospitality, and place. His work spans five-star hotels and award-winning restaurants, including leadership roles with Aman Resorts, Capella Hotels and Resorts, and the Four Seasons. Most recently, he oversaw culinary operations at a luxury property in Jackson Hole, Wyoming, after years in fine dining establishments from Switzerland to Bhutan.
Fernández trained at César Ritz Colleges Switzerland and Fundación Mier y Pesado de la Salle in Mexico, gaining an early foundation in classical European and Latin American cuisines. That dual perspective has informed a career defined by flexibility, respect for local traditions, and a precise technical approach.
“I’m honored to join Bishop’s Lodge and contribute to its dynamic culinary legacy,” Fernández says. “I look forward to crafting elevated, soulful dining experiences that celebrate the vibrant flavors of the Southwest.”
His international work, from the Dominican Republic to Zurich, underscores an interest not only in food, but in culture, geography, and philosophy. For Fernández, the kitchen is more than a place to cook. It’s a space for storytelling, a philosophy he brings to Santa Fe.
Inside Bishop’s Lodge
Set on 317 acres at the edge of Santa Fe National Forest, Bishop’s Lodge has long held a special place in the region. First established in the 1850s by Bishop Jean-Baptiste Lamy, the property began as a private chapel and lodge. 
Over the next century it evolved through several roles, including a dairy farm and early resort, before being reimagined and restored by Auberge Resorts Collection.
After a meticulous restoration completed in 2021, the resort now features 98 rooms and suites, outdoor programming, a riding stable, fly fishing instruction, spa and wellness spaces, and several onsite dining venues.
Its visual identity draws from Northern New Mexico’s vernacular, including adobe walls, carved wood beams, and traditional fireplaces, while its culinary and service ambitions meet international standards. Bishop’s Lodge emphasizes meaningful connections between place, design, and hospitality. The addition of Chef Fernández only builds on that vision.
Culinary Direction and Scope
As Executive Chef, Fernández will oversee the full range of culinary programming at Bishop’s Lodge, including the signature restaurant SkyFire, The Bar, The Prickly Pear, Two Dogs Cafe, and the resort’s catering and private event services.
SkyFire will be central to this work. According to the resort’s website, the restaurant “draws inspiration from the diverse, rich ingredients and textures found in Mexico, and infuses them with unexpected modern techniques.” Fernández is expected to further develop that foundation by integrating seasonal produce and techniques with a global sensibility.
Andrea Gates, General Manager of Bishop’s Lodge, emphasized the alignment between the resort’s culinary ambitions and Fernández’s background: “With his innovative spirit, dedication, and diverse background, he’s ideally suited to further enhance our culinary offerings. We look forward to highlighting the bold and authentic flavors that define Santa Fe through his leadership.”
SkyFire’s menu already reflects a contemporary interpretation of regional cooking, with dishes that prioritize seasonality, local sourcing, and a sense of balance. Fernández’s style, honed in globally recognized kitchens such as the two-Michelin-starred The Dolder Grand in Zurich, complements this ethos.
His approach is expected to maintain that grounding while introducing thoughtful expansions — not by reinventing Southwestern cuisine, but by reshaping its context.
Shaping the Guest Experience
At Bishop’s Lodge, dining is integrated into a broader guest philosophy. Dining here complements a broader experience that brings together nature, wellness, and a sense of place.
Fernández will take the lead in designing seasonal menus and events that align with this vision. These include private dinners, chef-led tastings, and large-scale events at Lodge Hall, the historic Lamy Chapel and Event Lawn.
He brings a hands-on, intuitive approach to leadership, with a focus on mentoring his team and elevating the guest experience across all food and beverage offerings. Chef Fernández blends his own culinary background with the traditional flavors of New Mexico to develop dishes that reflect both landscape and perspective. The resort’s culinary identity is designed to echo its physical surroundings, not exist apart from them.
The Philosophy Behind the Plate
By bringing Chef Fernández on board, Bishop’s Lodge signals a desire to rethink what regional cuisine can be in a place like Santa Fe. The city’s food culture is already nationally recognized, which makes it both an exciting opportunity and a delicate challenge. The goal is to add something new without copying what’s already there, and to honor tradition while giving it fresh expression.
Having worked across Asia, Europe, and the Americas, Fernández brings a toolkit that is as technical as it is conceptual. His appointment at Bishop’s Lodge is not only about execution, but about the ideas that guide that execution.
While some restaurants pursue novelty through spectacle, Fernández prefers a more thoughtful approach rooted in method, storytelling, and careful sourcing. He emphasizes purpose in cooking, viewing it as an invitation to connect rather than a performance to impress.
This perspective fits well with the ethos of Bishop’s Lodge, where the emphasis is placed not just on what is served, but on the experience it creates.
A New Chapter
Chef Fernández’s arrival at Bishop’s Lodge signals an exciting new chapter in the resort’s culinary story. With a background that spans elite training programs, world-class kitchens, and international hospitality groups, he brings the experience needed to lead with confidence and creativity.
Santa Fe’s food culture is a defining part of its identity, and Bishop’s Lodge continues to refine its own distinctive voice. Fernández is not here to imitate but to thoughtfully contribute through collaboration and respect for the region’s traditions.
As he settles into his role, the focus will be on crafting memorable dining experiences that reflect the spirit of the Southwest while embracing a global perspective. The future promises a menu that both honors the past and invites guests to discover new flavors and stories.
With Fernández at the helm, Bishop’s Lodge is ready to continue delivering unforgettable culinary experiences that truly connect with every guest.
This article was posted by Jess
