Amangani Welcomes New Chef


The gorgeous wood-filled restaurant at the top of East Gros Ventre Butte has a new chef in charge. Sebastian Alexis Lizarzaburu has taken over as executive chef of Amangani Grill.

Lizarzaburu, 45, relocated to Jackson for the job from Colorado. He has a long career as a chef. Though he grew up in New York City (but his family is from Santiago, Chile), he started his career at Robert Redford’s Sundance Mountain Resort before moving around to other resorts such as Snowbird, Alta, Brighton, The Canyons, Breckenridge and Keystone.

Sebastian Lizarzaburu

Lizarzaburu’s first menus for Amangani celebrate some of his favorite cuisine to prepare, Spanish and Basque-style dishes (while using Wyoming ingredients like Carter Country Meats and Vertical Harvest, when possible). Expect to see items like patatas bravas with grilled tomato red pepper sauce and gambas with esplette pepper lemon and mango remoulade, for example. “My favorite is anything that falls off the bone and takes a long time for me to cook,” he said.

A few other highlights this season include the Basque quiche with Spanish chorizo, potatoes and shaved manchego (only on the breakfast menu, which is available until 11 a.m.); a lobster chop salad with a bacon powder pomegranate vinaigrette (yum!); and tomato carpaccio with serrano ham.

If you haven’t been to Amangani lately, now is great time for a meal (reservations are suggested). More about the restaurant here.



















About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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