couple eating dinner on the beach at Chileno Bay

Epicurean Adventures

Unusual Pairings for Unexpected Adventures in Flavor

Savor rare wines while watching dozens of magnificent elk come tantalizingly close in Telluride, cascade the cliff of a caldera to forage for wild herbs for your custom tasting menu in Santorini, and head out on a fishing charter to craft your own “sea-to-table” Rhode Island-style calamari. Relish in a feast for all the senses.

Experiences for Intrepid Gourmands

Toss out the conventional rules of pairing and marry local culture with gastronomy. Satisfy your wanderlust with chefs, vinters and mixologists as your guides. Sink your toes into the sand on a Hawaiian beach, dine like Newport royalty or forage for local sea urchin, blue stone crabs and snails on a private beach in Cabo.

Seasonal Offers

Savor a taste of the good life. Exclusive resort offers for adventures at Michelin-starred restaurants and culinary destinations off-the-beaten path.

Best Offers

Our Newest Culinary Stars

Gustavo Rios executive chef at Solbar at solage

Gustavo Rios | Solage, Napa Valley

Gustavo Rios brings a passion for thoughtfully created cuisine, cultivated at some of the best restaurants on both the East and West Coasts. Gustavo Rios previously served as Chef de Cuisine at six-time Michelin-starred Solbar, before being named Executive Chef at Solage. Solbar has been named one of Wine Enthusiast’s 100 Best Wine Restaurants and received a Wine Spectator Award of Excellence. Gustavo was named Manager of the Year in 2013 by Solage Resorts and Hotels for his dedicated work at Solbar.

Galen Zamorra, the new Executive Chef at The Lodge at Blue Sky

Galen Zamarra | The Lodge at Blue Sky, Utah

Recognized as the James Beard Foundation "Rising Star of the Year" during his tenure at Bouley Bakery. Galen Zamarra joins the highly anticipated new property, The Lodge at Blue Sky. As Executive Chef, he will create an inspired culinary experience including Yuta, The Lodge's signature restaurant, featuring authentic flavors inspired by indigenous ingredients and breathtaking views. In his nearly 25 years of experience in both The United States and Europe, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France.

April Bloomfield | Mayflower Inn & Spa, Connecticut

A native of Birmingham, England, Bloomfield returns to the countryside, curating a culinary program for Mayflower's idyllic country retreat. Celebrating elegant rusticity, Bloomfield’s menus feature the finest ingredients from our local Connecticut farms prepared with English sensibilities. In a career spanning over 25 years, Bloomfield has worked alongside the world’s most revolutionary chefs, and achieved culinary acclaim for her work, including a James Beard Award for Best Chef: New York City in 2014, as well as an Emmy nomination for her work on The Mind of a Chef.

Notable Past Culinary Experiences

Chef Blamey

A native of Santiago, Chile, chef Victoria Blamey oversaw the culinary offerings at Mayflower Inn & Spa through September of 2020. Most recently known as executive chef of the reimagined Gotham Bar and Grill, Blamey earned a coveted three-star review from The New York Times during her tenure there. Drawn to the rarefied air of fine-dining, Blamey has worked in many celebrated kitchens around the world.

Chef Mads

Dining with The World’s Best Chef

Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, delivered an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. Guests were invited to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion. Refslund, one of the original proponents of cooking with food scraps, also hosted one-of-a-kind dinners, cocktail receptions and private meals showcasing how some of the most wasted, neglected ingredients can yield the most extraordinary results.

Auberge Dining | Behind the Scenes

Join properties and chefs, like Gustavo Rios of Solage, as they delve into their culinary philosophies.

Culinary Adventures for a Life Well Lived

Across Auberge Resorts Collection

Solbar | Napa Valley

Here is where you’ll find area vintners gathered after hours with craft cocktails, friends unwinding over leisurely dinners, and couples letting time slip away under the glow of a 20-foot fire pit. Solbar divides its menu into light, delicate flavors to stimulate your palate, and bold, savory dishes to comfort your soul, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Please note we are only able to offer outdoor seating at this time.

DUNE | Fort Lauderdale

High temperatures are the key to the fine art of grilled cuisine at Dune. Executive Chef Edgar Beas uses his state-of-the-art Josper Charcoal Oven to serve up Fort Lauderdale's freshest ingredients, paired expertly with hand-selected Northern California wines.

High West Distillery spirits with a view at the Lodge at Blue Sky

The Lodge at Blue Sky | Park City

Savor haute Western cuisine accompanied by epic alpine views. Dine at Yuta, where Executive Chef Galen Zamora draws inspiration from the region's Uto-Aztec, Ute and New Spain cultures. Delight in private picnic lunches or a private meal in a mountaintop Yurt - enhanced by heirloom ingredients from Gracie's Farm and High West Whiskey Distillery, both located on-property.

Auberge du Soleil | Napa Valley

13 consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas.

White Barn Inn | Maine

"Maine’s White Barn Inn Restaurant Turned a One-Time Hay House into a High-End Legend," according to Boston Magazine. Ingredients from local farmers, fishermen and foragers feature highly in White Barn Inn's contemporary coastal delights. The rustic, yet picturesque barn sets the stage for an unforgettable meal, worthy of its AAA Five Diamond and Forbes Five-Star accolades.

Esperanza | Los Cabos

Set on a rocky promontory surrounded by the crashing waves, La Cocina del Mar's salty sea air complements the exquisite variety of just-caught seafood prepared to let the vibrant natural flavors shine through. Artisan cocktails elevate local fruits and Mexican spirits.

exhibit cooking at Bishop's Lodge, Santa Fe

SkyFire | Santa Fe

Concepted by "The Godfather of Southwestern Cuisine," Chef Dean Fearing's SkyFire draws inspiration from the diverse, rich ingredients and textures found in Mexico, and infuses them with unexpected modern techniques. The transformative element of fire is present throughout the bar, main dining room and terrace where piñon or cedar wood logs are burned to evoke a scent which roots you to our grounding atmosphere, and the wood-fired grill imparts complexity to bright, vibrant dishes.

Lutie's | Austin

Known for her lavish Jazz Age social gatherings and soirées, estate matriarch Lutie Perry and her convivial spirit live on, refracted through the fresh, whimsical lens of powerhouse designer Ken Fulk. Come here to connect over craft cocktails and snacks on an intimate date, or share family-style plates with a group of friends, all in an effortlessly glamorous setting tucked into formal gardens.

Culinary Adventures of a Lifetime

Treat your palate to recipes rooted in local culture and heightened by creative pairings.

couple walking in vineyard in Napa Valley — Explore rows of estate vines on a guided vineyard walk

preparing dinner at Nanuku in Fiji — Gather around as chef-warriors prepare a traditional Fijian meal with the day’s bounty

seafood meal at the Vanderbilt — A delectable seafood dinner awaits at the Vanderbilt after catching squid

wine tasting at Calistoga Ranch — Release tension during a unique sensory adventure led by yoga, wine, and wellness experts

Mixologist Osvaldo Vazquez at Chileno Bay Resort in Los Cabos — Craft your own dry cocktail, layered with the botanical aromas and flavors with help from Mixologist Osvaldo Vazquez

fresh seafood at Malliouhana in Anguilla — Transform fresh-caught local seafood, including conch, crayfish and sea urchin, into vibrant-tasting ceviches at Malliouhana

Chef Matt at White Barn Inn — White Barn Inn's Chef Matt has an exclusive tasting menu that incorporates the beers and spirits tasted earlier in the day

dessert at Grace Hotel Santorini — Gather some of Santorini’s rarest herbs and edible flowers on a hike and Grace Hotel's Chef will prepare a custom tasting menu

craft cocktails at Bad Harriet — Settle down with a craft cocktail and mischievous, surprise pairings at Bad Harriet

sliders and surprise pairings at Bad Harriet — Surprise pairings at Bad Harriet might include a tequila cocktail with a mini pastrami sandwich

whiskey at Madeline Hotel Telluride — Madeline's Gold Rush S’mores, dipped in gold flakes, are presented with a shot of golden-hued whiskey

apple pie at Mayflower Inn — Savor an apple pie and bourbon pairing at Mayflower Inn

outdoor wine tasting at Sleeping Indian Ranch — Sit back, relax and enjoy the simple pleasures of experiencing wine and wildlife steeped in nature at Sleeping Indian Ranch

culinary arrangement at White Barn Inn — Push your flavor boundaries and perceptions of cooking with alcohol with a tasting menu of unusual pairings at White Barn Inn

Kombucha cocktail ingredients at Esperanza in Los Cabos — Prepare your own signature Kombucha cocktail at Esperanza

Auberge Du Soleil "Amazing food and unbelievable view of the valley - We had a table outside (highly recommend) and a incredible view of the valley while the sun settled.we had a three course dinner consisted of octopus appetizer, halibut entree and a veal entree, This is my favorite restaurant in the Valley."

pfk4477 via TripAdvisor 2018 Stayed at Auberge du Soleil