Sedona, Ariz. (Sept. 5, 2024) – Today, Mii amo announced the promotion of Chef Zach Woodworth from Sous Chef of Hummingbird to Executive Chef. With close to a decade of fine dining and luxury resort experience, Zachary’s inspiration is drawn from the timeless art of hospitality and the refined artisanal craftsmanship of culinary creations, all while celebrating the narratives woven through each ingredient.
The former Sous Chef of Hummingbird at Mii amo, Zachary Woodworth has risen to the esteemed role of Executive Chef. With close to a decade of fine dining and luxury resort experience, Zachary’s inspiration is drawn from the timeless art of hospitality and the refined artisanal craftsmanship of culinary creations, all while celebrating the narratives woven through each ingredient. An emphasis on reduced food miles, Zachary’s approach spotlights an array of local and greater Arizona purveyors including fifth generation Arizona cattle ranchers of Copper State Beef, Verde Valley aquaponics and microgreens grown hydroponically from Sedona’s Blue Meets Green.
Originally from Hudson, NY, Zachary’s experience includes several Relais & Châteaux properties, such as Old Edwards Inn & Spa and Blantyre in the Berkshires, as well as five-star Le Bristol in Paris, France. With a passion for collaboration and fostering an intimate dining experience for guests, Zachary’s philosophy is rooted in simplicity perfected, utilizing clean ingredients that reflect a deep respect for the land and food sources. At the helm of Hummingbird’s eclectic culinary program, he aims to provide an inviting environment, where guests feel cared for like family — comforting, familiar, and nourishment in all aspects — mind, body and spirit.
In addition to Hummingbird at Mii amo, Zachary will also oversee the continued growth and crop cycle of the Chef’s Garden, an on-site fully functioning ecosystem that rotates seasonally, in addition to the chef-led garden lunch exclusively available for Mii amo’s Journey guests.
