Mii amo has promoted Zachary Woodworth from sous chef to executive chef at Hummingbird in Sedona, Ariz., less than a year after joining the restaurant. He brings nearly a decade of experience in fine dining and luxury resorts to his new role. His background includes positions at Relais & Châteaux properties, such as Old Edwards Inn and Spa in Highlands, N.C., and Blantyre, in Lenox, Mass., as well as five-star Le Bristol in Paris.
Woodworth’s culinary philosophy is centered around intentional cooking, reducing food miles, and promoting holistic well-being through ingredients. At Hummingbird, he emphasizes a sustainable system that supports both the environment and local food sources, including Copper State beef, Verde Valley aquaponics, and microgreens grown hydroponically from Sedona’s Blue Meets Greens. Woodworth will oversee the Chef’s Garden and its seasonal crops, continuing to offer chef-led garden lunches for Mii amo’s Journey guests.
Hummingbird, the resort’s new signature restaurant, focuses on wellness and features an airy, light-filled design by day and a tranquil, candlelit ambiance by night.
