Chef Tony Blankenship

Chef Tony A. Blankenship is known for utilizing local and seasonal products to create sophisticated-casual cuisine at Rio Chama. He began his culinary career at the age of 19 and started honing his skills in fine dining restaurants across the country. After 13 years of in-kitchen education, he enrolled at the Arizona Culinary Institute, where his newfound classical training enabled him to win the Scottsdale Culinary Festival culinary student recipe competition.

In 2004, he moved to New Mexico and earned positions at several of Santa Fe’s fine dining institutions. He’s had opportunity to perfect his craft for preparing contemporary dishes at the esteemed David Burke’s Townhouse Kitchen in NYC and with nationally celebrated Chef Charles Dale. In 2014, Chef Blankenship joined the Rio Chama family.  With his team, he’s built a foundation from the rich traditions of local food, culture and community, while adding his own flavors to create memorable cuisine and atmosphere for all guests.

 Rio Chama

Rio Chama is located in the oldest neighborhood in Santa Fe, New Mexico, the Barrio de Analco. In 2001, Rio Chama opened its doors to the public and is now under the leadership of Executive Chef Tony Blankenship. Chef Blankenship has developed a simple yet refined and delicious style of food. He believes that elegance can be simple and his “real food with local and seasonal ingredients” philosophy is present throughout Rio Chama’s menu.