ERIC DISTEFANO, Executive Chef/Co-Owner
Eric grew up being inspired by his mother's passion for cooking in Hershey. Pennsylvania. After an apprenticeship at The Hershey Hotel, he chefed at Breaker's Hotel in Scottsdale, Arizona. After receiving a call from noted Chef Daniel Boulud, he moved to Hacienda del Cerezo. Since then, he has finessed his skills and earned a reputation as one of the Top Chefs of the Southwest. He is currently Executive Chef at both Coyote Cafe and our sister restaurant, Geronimo in Santa Fe, New Mexico.
QUINN MARK STEPHENSON, Sommelier
Quinn is a partner in Coyote Café, Coyote Cantina, the Den & Geronimo Restaurant. He also runs his own beverage consulting company, Culinary Cocktails. Mr. Stephenson started his career as a 19-year-old bar back and has catapulted himself to the top of his field. Now a Master Mixologist, Quinn's stepping stones to becoming a master mixologist and restaurant owner began with his tenure behind the bar at Coyote Cafe where he became the Beverage Director, Director of Operations, before becoming Corporate Beverage DIrector for the properties of restaurateur Cliff Skoglund. Mr. Stephenson passed his first and second level sommelier exam throughout the Court of Master Sommeliers and been invited to take the highly challenging third level examination. Quinn has dedicated his downtown Santa Fe space The Den to showcasing the art of mixology in a contemporary lounge setting. Along with his duties as Owner, Beverage Director and Sommelier, Quinn still enjoys two shifts behind the bar at Coyote Cafe. This continues to be his source for inspiration for Culinary Cocktails.
TORI MENDES, Director of Operations
A Boston native, Tori moved to Santa Fe in 1992. After working at other establishments, Tori joined the Coyote team as Floor Manager for then Chef/Owner Mark Miller in 2000. After working her way up to General Manager before joining Sommelier Quinn Stephenson and Chef Eric DiStefano to buy the restaurant from Chef Miller in 2007. She is a partner in Coyote Café as well as Director of Operations.
CHRISTOPHER FEHLINGER, Marketing and Special Events Coordinator
ERICKA RODRIGUEZ, Pastry Chef
Ericka has worked for Eric since 2002 at Geronimo Restaurant. There, Chef Eric DiStefano helped to refine her natural talent, and she blossomed into a star. She became his Pastry Chef at Geronimo in 2003 and followed Chef Eric over to Coyote where she took over as Pastry Chef in 2007. Her signature Banana Crème Pie has been a staple of our menu and is a staff favorite.
EDUARDO RODRIGUEZ, Executive Sous Chef
Eduardo started working for Eric in 1996 at Geronimo Restaurant. Working his way up through the line under the tutelage of Eric and his older brother Jose, he became the Executive Sous Chef of Geronimo in 2002. When Eric took over at Coyote Café in 2007, he brought Eduardo with him. He has served as Executive Sous Chef of Coyote Café ever since.