Chef Raymond Naranjo, Executive Chef. A native New Mexican, Chef Ray received his Associates Degree at the Scottsdale Culinary Institute - Le Cordon Bleu in 2002. Since that time he has perfected his craft in a variety of fine dining establishments, including three years as the Executive Chef at El Monte Segrado in Taos. In 2016 Chef Ray collaborated on a book project, "The Pueblo Food Experience," which focuses on creating healing and balance by returning to the original foodways of the Pueblo peoples. Ray has spent the past two years creating culinary experiences in conjunction with the book.