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 Lane Warner, certified executive chef (CEC), joined La Fonda in 1993 as executive sous chef. He was named executive chef in 1999 to head up an award-winning culinary team.
Under his creative direction, our La Plazuela restaurant has garnered rave reviews for his exceptionally sophisticated spin on Nuevo Latino cuisine as well as his interpretation of traditional New Mexican dishes.
Using fresh, locally grown ingredients as well as the freshest fish, poultry, beef and lamb available, Lane creates menus and oversees meal preparation for the restaurant as well as catering and banquet patrons.
He is a 1990 graduate of the prestigious Culinary Institute of America in Hyde Park, N.Y. He trained under George Fenely, CEC, at the Fort Wayne Country Club in Indiana; with Todd Downs, CEC, at the Park Place Grill, also in Fort Wayne, and with Maurice Zeck, CEC, at La Fonda Hotel in Santa Fe.
After completing culinary school, Lane became a certified executive chef in 1998. In 2001 he achieved a second important goal when he won the coveted American Culinary Federation gold medal in hot food competition.
He has also won numerous medals from the American Culinary Federation. He was selected 1997 Chef of the Year by the Chefs of Santa Fe chapter of the ACF; and he served a term as President of the ACF Chefs of Santa Fe from 1997 to1998. He served as a culinary instructor at the Santa Fe Community College from 1994 to 1999. He was the Apprentice Instructor and team coach for the Santa Fe chapter of the American Culinary Federation (ACF) from 1996-99. His team took two bronze and two silver medals at that time.
Lane’s talents have also been recognized by other organizations: In 2000 he took the “Best Clear Soup” Award at the Santa Fe “Souper Bowl”, a benefit for The Food Depot, Northern New Mexico’s food bank. He won for Best Chunky Soup in the 2005 competition. Click here for his recipe for his Duck Shrimp and Andouille Gumbo.
In 1996 Lane was awarded 2nd place, Kitchen Employee of the Year from the New Mexico Lodging Association. The same year he earned Best of Show at the Kraft Food Show and won the hot food Mystery Basket competition.
In 2002 Warner cooked at the James Beard House in Manhattan for Historic Hotels of America. In 2003 he won gold and bronze medals at the American Culinary Federation’s International Hotel & Restaurant Show in Las Vegas, Nevada.
When Warner’s not in the kitchen, you’ll find him hunting, fishing or training his dogs.
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