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A Chef’s Insider Take on the Santa Fe Wine & Chile Fiesta

“Santa Fe Wine & Chile Fiesta is an iconic celebration,” said Pablo Peñalosa, Executive Chef at SkyFire at Bishop’s Lodge. What started as a one-day event over 30 years ago has evolved into a can’t-miss epicurean extravaganza showcasing 60 culinary talents and 90 wineries from around the world (September 27 – October 1, 2023).

Executive chef for SkyFire, a Bishop's Lodge restaurant
Red wine being poured into a glass on a table, celebrating the Santa Fe Wine and Chile Fiesta
Lady smiling while looking away and holding a plate of food from SkyFire Restaurant

All Hail the Chile

Launched in 1991, the festival showcases the region’s culinary landscape through its chile peppers—ingredients Chef Peñalosa knows well. While he honed his culinary skills at the three-Michelin-star restaurants El Celler de Can Roca and Martin Berasategui in Spain, his earliest cooking memories were formed in his grandmother’s kitchen in Mexico City where he learned family recipes that relied on regionally grown chiles.

“Chiles are extraordinarily complex and provide such depth of flavor."
Executive Chef Pablo Peñalosa

All-Star Talent

“The incredible lineup makes the festival a one-of-a-kind experience,” said Chef Peñalosa. Join James Beard Award-winning chefs and cookbook authors, Master Sommeliers, celebrated winemakers and more as they share their talents and unique stories.

Culinary Synergy

Situated on a historic Napa Valley property that has been making wine since 1884, Frank Family Vineyards produces acclaimed Cabernet, Chardonnay, and Pinot Noir aged in French oak barrels. “Each course not only complements but is elevated by its accompanying wine,” said Chef Peñalosa of his special menu for the Frank Family Vineyards Dinner at SkyFire.

Grand Tasting

The centerpiece of the five-day festival is an epicurean showcase like no other, with tastings from 90 wineries and more than 50 of Santa Fe’s finest restaurants on the grassy lawn of Magers Field in the heart of Santa Fe.

“This is the anchor event, and it only gets better each year."
Executive Chef Pablo Peñalosa