About Us
La Hacienda is an intimate hacienda within a resort - a place where candlelight catches the gold of hand-thrown ceramics, where Spanish wood-beamed ceilings meet a starlit patio, and where every dish carries a story older than the walls around you. Our cuisine is a dialogue between two worlds: the bold, ingredient-driven soul of Mexico and the refined techniques of classical European cooking. The result is a menu that feels both familiar and new - lighter, brighter, and quietly sophisticated.
Our evenings begin the way the best ones always do - with guacamole crafted tableside, stone-mashed to your taste, and the considered recommendation of one of our 250-plus labels of tequila, mezcal and sotol, curated by our beloved Tequila Goddess. They end, for those who linger, with our iconic café flameante, a three-foot ribbon of flame poured tableside over cinnamon, tequila and cream - a small ceremony, a sweet finale.
Tucked inside the AAA Five-Diamond Fairmont Scottsdale Princess…
Meet Our Chefs
Forest Hamrick
EXECUTIVE CHEF"New Mexican cuisine is very Mexican, but with its own style. I've been to Mexico City to eat at some of the top upscale Mexican restaurants in the world and visit the mercados, or local markets, and am continuing my travels throughout Mexico to learn more about the culture and different cuisines from state to state, pueblo to pueblo."
A graduate of Scottsdale Culinary Institute with an Associates of Occupational Studies Degree in Culinary Arts and Science and Restaurant Management, Chef Hamrick started at the resort's three-meal restaurant, LV Bistro as Executive Chef and went on to run La Hacienda as Chef de Cuisine, winning the AAA Four-Diamond award three years running, and the 85255 Iron Chef Competition in 2006.
Richard Sandoval
CELEBRITY CHEFChef Richard Sandoval is a global pioneerin contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 60 locations and 4 continents.
A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico's National Toque d ’Oro, Bon Appetit’s Restauranteur of the Year, Cordon d'Or’s Restauranteur of the Year, and a James Beard Semi-Finalist for Outstanding Restaurateur.
With regular features in publications like The New York Times and People. Sandoval is also credited for introducing Latin cuisine to the UAE, Qatar and Serbia.
