A Special Chefs Collaboration Dinner
Southern Roots, Culinary Excellence
Mii amo Executive Chef Zach Woodworth is thrilled to collaborate once again with Executive Chef and Director of Food & Beverage Chris Huerta of Old Edwards Hospitality Group in North Carolina.
This special evening is more than a dinner; it’s a reunion years in the making.
Their story began years ago, when Zach served as Chris’s sous chef—a formative chapter that sparked a lasting camaraderie and a shared dream of one day returning to the kitchen together. On a recent Relais & Châteaux chefs trip, that dream turned into a shared vision: to unite the soulful culinary traditions of the American South with the vibrant ingredients of Sedona in one innovative menu.
Join us for this one-night culinary experience as the chefs present a six-course tasting menu that showcases refined Southern traditions, elevated with elegant technique and local flair. From Appalachian Mountain trout crudo to Benton’s bacon-wrapped palmetto quail, each course pays homage to Southern heritage while celebrating the spirit of collaboration that brought these chefs back together. Meet the Chefs
November 5th, 2025
Hummingbird at Mii amo
Seatings available from 5:00 PM – 8:30 PM
$115++ per person | $80++ optional wine pairing
*This exclusive dinner is included with the Mii amo Journey guest package (wine pairing not included). No reservations are required for Journey guests.
Enchantment guests, we invite you to make your reservations below or call 928.203.8569 to savor this rare collaboration and indulge in a culinary journey that brings Southern roots to the fine-dining stage. Limited seating available. Available exclusively to Mii amo and Enchantment guests.
Menu
Amuse Bouche
Keener corn hoe cakes, clabber cream, caviar, chive flowers
Bread
blue mesa corn bread, paprika butter
Second Course
Hudson Valley foie gras, brioche bread
caramelized onions, candied cherries
Third Course
Sunburst North Carolina mountain trout crudo
sweet chilies, cilantro blossoms, lime, chicory, Georgia olive oil
smokey ancho aioli, Appalachian mountain salt (GF)
Fourth Course
Benton’s bacon wrapped palmetto quail
Andouille sausage, Carolina field peas, sweet potato purée
puffed dirty rice, sorghum jus
Fifth Course
K4 Ranch NY strip steak, marinated maitake mushroom
pea purée, demi glaze
Dessert
Mexican dark chocolate vegan cheese cake (GF, V, N)
VEG - vegetarian | V — vegan | GF — Gluten-free | N — contains nuts
Meet Chris Huerta
Old Edwards Hospitality Executive Chef
Born and raised in Aiken, South Carolina, Chef Chris Huerta’s passion for food and farming was cultivated early—shaped by a grandmother who was a nutrition-focused dietician and a grandfather raised on Georgia’s largest dairy farm.
He began his culinary career at just 15, later honing his craft at prestigious Relais & Châteaux properties, including The Willcox and The Point. His career-defining mentorship came under Michelin-starred Chef Gunter Seeger, whose influence deepened Chris’s commitment to precision, ingredient integrity, and farm-driven cuisine.
Now Executive Chef and Director of Food & Beverage for Old Edwards Hospitality Group, Huerta continues to champion seasonal, Southern-inspired cooking—rooted in sustainability, craftsmanship, and hospitality.
Meet Zach Woodworth
Mii amo Executive Chef
Zach Woodworth, Executive Chef at Hummingbird at Mii amo, brings nearly a decade of fine dining and luxury resort experience. Originally from Hudson, NY, he has honed his craft at renowned Relais & Châteaux properties such as Blantyre in the Berkshires, Old Edwards Inn & Spa, and the five-star Le Bristol in Paris.
Chef Zach’s philosophy is rooted in simplicity perfected, utilizing clean ingredients that reflect a deep respect for the land and food sources, featuring Arizona purveyors like K4 Copper State Beef and Hayden Flour Mills grains. He seeks to create an inviting dining experience where guests feel welcomed like family, offering comfort and familiarity while nourishing them in every way—mind, body, and spirit.