Chef Ron Moler

Chef Ron gained a passion for cooking at an early age from his Mother and from there realized his dream in life was to be a Chef at a restaurant where he could share his creations with great people. Chef Ron Moler worked at the best resorts in Tucson where he trained under the acclaimed Chefs Jamie West and Jason Jonilonis. Working side by side with these accomplished Chefs, Chef Ron Moler gained the training necessary to become one of the Verde Valleys most recognizable faces in the culinary scene. Working with many of the local Vineyards and Farms, Chef Ron has utilized the local products to create some great dinners for very special occasions. As a Chef Rotisseur of the Chaine de Rotisseurs Sedona Chapter, Chef Ron has shown his talents in using great local product to create some high end dinners paired with local wine. Chef Ron has been honored to cook for the Vice President of the United States Joseph Biden, Secretary of State Hillary Clinton, Arizona Senator John McCain. Hollywood Celebrities such as Susan Sarandon, Jane Seymore, Francis Fisher, Paul Sorvino, Leah Thompson, Ed Asner, Mariel Hemingway, Joan Collins, Peter Bogdanovich, and Michael Moore and musical legend Robert Plant.

Chef Chris Dobrowolski

Chef Chris Dobrowolski started working at the age of fourteen at the well known Kaplan Deli in Costa Mesa CA. He moved to Sedona a year later and worked for The Muse Café under chef owner Jamie Farqueson who formerly owned the world famous Bubble room in Miami Beach Florida. He graduated from Scottsdale Culinary Institute and ASU Business program and became the regional kitchen manager and store opener for Hillstone Corporation. Over all, the twelve restaurants made 200 million in sales. Based out of Scottsdale, he chose single fatherhood over his career in his early twenties and moved back to Sedona where he became the Chef and General manager of Cowboy Club, Silver Saddle, and The Barking Frog Three years ago he left to open Schoolhouse Restaurant in Cottonwood and now has other successful businesses like Firehouse Donuts and Zainey’s Frozen Yogurt

Chef Brian Widmer

Chef Brian Widmer is the mastermind behind the kitchen at Garland’s Oak Creek Lodge. An experienced executive Chef from Maine, Brian Widmer comes from the culinary program at Johnson and Wales University in Providence, RI. During his career he has worked at several private clubs, seasonally oriented fine dining restaurants and catering operations. He was a chef for Grand Canyon National Park Lodges for 13 years and spent 10 of those years at Phantom Ranch. Chef Brian is creating and developing new recipes in the kitchen that add to Garland’s well-known reputation for dining.