Chef Randy Tapia was born and raised in Santa Fe New Mexico. At the young age of 7 he learned to make fresh tortillas and beans with wild spinach alongside his grandmother. It was that moment he knew he wanted to grow up to be a Chef.

Over the years he has worked in many restaurants honing his skills and molding his passion for food. He started to cook on the line in Santa Fe at The Eldorado and Anasazi hotels. He was given the opportunity for his first Executive Chef position at the Marriott Hotel. After considering his options for continuing to expand his palette he accepted the Sous Chef position at La Boca. Working for a few years he decided to see where he could grow to his full potential and the opportunity arose for the Executive Chef at El Nido. Taking the helm manning the Argentinian Grill and Italian wood-fired pizza oven he now looks towards other regions of the world to continue influencing his ever- evolving skill set.

Focusing on using the freshest and most local ingredients from our neighborhood farmers he chooses to let their quality and flavors speak for themselves. His philosophy is more than just a job it is lifestyle. Making food with all the same love his ‘Abuelita’ did many years ago, his passion has evolved to another level, tattooing ‘Chef Life’ across his hands, branding his career to him for life.