Meet the Chefs of L’Auberge de Sedona
Discover how Executive Chef John Gapasin and Executive Pastry Chef Morgan Gurney are inspired by locally sourced ingredients and their Sedona surroundings.
A seasoned culinary professional, Executive Chef John Gapasin sits at the helm of fine-dining restaurant Cress on Oak Creek located at the luxury resort L’Auberge de Sedona. With over 10 years of notable experience in the hospitality industry, Gapasin aims to transform fresh, hand-selected ingredients into exquisite dishes to delight every palate for an elevated prix-fixe menu incorporating locally sourced ingredients and inspired by the nature of Northern Arizona, tied with French culinary techniques. Gapasin has an associate of science degree in culinary arts and hospitality studies from the City College of San Francisco and has held positions in various prestigious restaurants, including Grill Restaurant and the St. Regis Lounge at The St. Regis San Francisco and LUCE, a Michelin Star restaurant at InterContinental San Francisco, an IHG Hotel.
Executive Pastry Chef
Executive Pastry Chef Morgan Gurney is responsible for all things pastry at L’Auberge de Sedona, where she develops, executes, and maintains seasonally inspired desserts and other baked goods for Cress on Oak Creek. In addition to maintaining a high standard of product, managing a successful culinary team, and striving for constant innovation, she also oversees L’Auberge de Sedona’s in-house breads program—the only one of its kind in the Sedona area—and is the mastermind behind all of the stunning, custom cakes offered for on-property weddings.
Born in Austin, Chef Morgan earned her degree in patisserie and baking from the former Scottsdale location of Le Cordon Bleu in 2005. Since completing her education, Gurney has worked at world-class resorts including Enchantment Resort in Sedona, Ariz. and Royal Palms Resort & Spa in Phoenix. In her most recent role at Enchantment Resort, she served as executive pastry chef and oversaw all aspects of the resort’s pastry department, ensuring a high-quality product and successful business model. She also spent time in Detroit, New Orleans, and Denver, where she worked at restaurants and private clubs including the original D Bar Desserts in Denver and The Glacier Club, a prestigious country club in Durango, Colo.
Chef Morgan’s passion for baking comes from her mother who always had a cake or pie waiting for her on the stove. Today, she ties her mother’s recipes into her baking career. Her favorite ingredients to work with are stone fruit and herbs, mixing with different flavor combinations to find her ideal balance according to her own intuition. Chef Morgan also brought back a guest favorite, the L’Auberge de Sedona scones, with her personal touch of incorporating ingredients foraged on property including apricots, rosemary, and thyme.