DINING AT SENTIERRE: A NOTE FROM THE CHEF

Private Residence Chef Edward Wright brings years of experience to the kitchen at the brandnew ultra-luxurious resort. In his own words, he tells the story of his culinary journey and explains the food-first approach he brings to Sentierre.

“My name is Edward Wright and I was born and raised in Las Vegas, Nevada. I began my cooking career at the Bellagio Hotel, working at one of the city’s most well-known restaurants, Todd English’s Olives.

I soaked up all the knowledge I could in the few years that I worked there. After that, I got my first job as a chef, at a spot called Beso, which was owned by actress Eva Longoria. I quickly moved my way up the ladder despite never attending culinary school. I was fortunate to work early in my career with some great chefs who passed much of their knowledge. It also helped me to live in Las Vegas, home to some of the best restaurants and chefs in the world. It was exciting to find my passion for great food.

After working on my craft in my hometown, I decided to move to St. George, Utah where I worked at several different restaurants. After many years of working at a few different spots, I met Stan Castleton, the mastermind behind luxurious Sentierre

Padre Canyon. We started by hosting a weekend tasting in a downtown St. George showroom. This was where I became the chef I am today.

After two years at Sentierre, I decided to do my own thing. In 2021, I began my own private chef experience, while remaining a part of the Sentierre family. I’m also a co-owner of Humble Kitchen, an organization that works with nonprofits. 