Sllin Cruz New Executive Chef At Geronimo

Executive Chef Sllin Cruz
SANTA FE  Award-winning, fine dining restaurant Geronimo in Santa Fe has announced the appointment of Chef Sllin Cruz as its executive chef.
After almost two years running the Geronimo kitchen as chef de cuisine and being awarded Open Table’s Top 100 Restaurants in America through his culinary talent, Cruz will take over from acclaimed Chef Eric DiStefano, who sadly passed away in February. Geronimo restaurant on historic Canyon Road, presents an exquisite ‘Global Eclectic with a French base’-inspired menu focusing on comfort delicacies from all over the world.
Chef Cruz has an impressive pedigree working with the top chef’s and restaurants in Santa Fe including; The Compound, opening Bouche Bistro, and Las Campanas. “Chef DiStefano found Sllin,” said Chris Harvey, Geronimo partner and general manager. “He knew immediately who he wanted when the previous chef de cuisine left a couple of years ago.”
Geronimo, named after the historic “Borrego House” built by Geronimo Lopez in 1756, “will continue to pay homage to Chef DiStefano’s signature dishes, while evolving the menu with fresh chef-tastings, specials and exciting new menu creations from Chef Cruz,” Harvey said. The focus on hospitality coupled with world-class cuisine creates the “ultimate fine dining experience” and is the motivation behind Geronimo’s reputation. “I believe that while food trends are important and the culinary revolution is real,” Harvey said, “ultimately, the key to success is the ability to deliver on hospitality.”
“I am excited about this opportunity to lead Geronimo’s renowned kitchen,” Cruz said. “The flavors of Chef DiStefano have had a wonderful impact on my culinary career and I look forward to bringing a fresh perspective to the restaurant’s cuisine.”
Under Cruz’s direction, Geronimo’s menu remains as enticing as when DiStefano first arrived, and several of its early menu staples are recurrent favorites: from the Telicherry Rubbed Elk Tenderloin with Applewood smoked bacon and creamy brandied-mushroom sauce to the mesquite-grilled Maine lobster tails with a rich garlic chile sauce.
Geronimo’s dining room seats 100 guests inside (including the bar) with an additional 24 seats on the patio, which will open April 29. Expect an exciting wine list and refreshing, delicious cocktails curated and designed by mixologist Quinn Stephenson.
“Geronimo is the best restaurant in New Mexico,” Cruz said “and it allows me to take the next step in my culinary career.”