Chef at The Turquoise Room at La Posada will retire later this year

John Sharpe, chef at The Turquoise Room at La Posada in Winslow, Arizona, will retire in September after 20 years at the helm of the acclaimed restaurant and is looking for a replacement.

Sharpe made the announcement Saturday afternoon during his regular newsletter for the restaurant:

After 20 years Patricia and I will move over and let someone else carry the torch and welcome you to the Turquoise Room in the years ahead.
Many of you have known that we have been searching for the right team to whom we can hand over the torch for some time. […] We have been trying to sell through a broker for the past year. It has not been the solution. Hence, we have decided to reach out publicly to market the selling of the business along with the landlord. He will negotiate a new lease with the takeover team. Our commitment here will end on September 30th 2020. So, the clock is ticking as they say. Who will take that position? Do any of you know of someone suitable for this amazing opportunity?
We have a wonderful staff in place who will do all they can to make the transition smooth and seamless. I will be also being on hand to assist (for the initial transition period) in any way I can to make this a positive experience for all involved.
If you do know someone who is suitable and would like more information you may send them my email [email protected]

Sharpe, 73, said he remains in good health and that he is looking forward to spending more time with family and friends. He added:

I am sure there will be times I will miss the excitement of running a restaurant. At moments like that I will focus on cooking a special dinner at home for Patricia and I to enjoy. I have shared a lot of stories and experiences with you in person and in this newsletter. However my words cannot express our deep gratitude for the loyal support we have received. The friendships we have made with so many of you. The fond memories spent visiting with guests both here in The Turquoise Room and elsewhere. You have all made this a very special experience for us both. We are forever grateful for all you have given us. We are humbled by the kind words and love you have shared with us.

Sharpe in 2012 was named a semifinalist for Best Chef by the James Beard Foundation for his work at The Turquoise Room. His cuisine, such as pork carnitas, elk medallions and churro lamb, reflects the Southwest culture where La Posada is situated.

After spending time in kitchens at his native England and Switzerland, Sharpe went to America to preside over a variety of restaurants in Southern California before ending up in Arizona.

(Image of John Sharpe via The Turquoise Room website)

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