Alto Mesa Ranch Resort
Chef Mashon Swenor
I got my start in the culinary world when I was 11 years old washing dishes for a friend of my Father. I was excited to get a check every 2 weeks, but moreover the free meal I received every day was the clincher! I worked in several other restaurants throughout high school in Ruidoso, and into college.
At age 19, I received my first big break by being an apprentice to an Executive Chef in a 5-star restaurant in Albuquerque, NM. The Petroleum Club was my training grounds and platform for my formative years in cooking. I earned Sous Chef at The Petroleum Club within 6 months of starting - youngest ever!
In '97 I took a hiatus from the kitchen and opened an Advertising/Marketing Firm based out of St. Louis, MO. I spent the next 13 years there until I departed to open a microbrewery in Albuquerque, NM in 2010.
The brewery lasted for 2 years until Father became ill. I came home to Ruidoso and accepted a position at the Ruidoso Jockey Club, where I have been for 2 years now.
I am the Executive Sous Chef certified in nutrition and safe food handling. I received my certification from the American Culinary Federation at the end of this next season. I volunteer at the Ruidoso High School with their culinary class and also teach 15-17 home-schooled children Home Economics. I am a Founder of a 501c3 called the White Apron Society that provides support in the community through food. I am a Private Chef, Caterer, and I teach a cooking class every 2 weeks at Sanctuary on the River.
I love feeding and teaching people about food!!
Cooking with Chef Mashon
Tuesdays at Alto Mesa Ranch & Resort
Cajun Culinary Class