Atalaya serves Santa Fe inspired cuisine emphasizing the use of the Hatch Chiles indigenous to New Mexico. Although some of our dishes are authentically spicy, we have many options for those who appreciate calmer flavors.
Born and raised in Santa Fe, NM, Chef Sam started his career in the restaurant industry in 1989. He quickly worked his way into the kitchen where he found his true passion. In addition to earning his Le Cordon Bleu degree from California Culinary Academy, Sam has had the privilege of working in the kitchens of some amazing chefs. These top chefs include Thomas Keller, Gary Danko, Ming Tsai, and Mark Kiffon.
At Atalaya, Sam casually combines his Santa Fe roots with his culinary training to create a unique dining experience. The seasonal menus emphasize local ingredients in addition to Hatch and Chimayo Chiles from New Mexico.
Atalaya is named for a mountain in Santa Fe. Atalaya Mountain is to local Santa Feans as Mt Tamalpais is to locals in Marin. If you ever find yourself in Santa Fe, we highly recommend a hike up to the top of Atalaya to get an amazing view of the entire Santa Fe valley.