Lane Warner, Executive Chef at La Fonda on the Plaza, is a true culinary maestro—expertly balancing the demands of a bustling kitchen, dedicated staff, diverse menus, room service, and large-scale banquets with precision and ease. His leadership makes it all look effortless.

A graduate of the prestigious Culinary Institute of America, Chef Warner honed his skills under the guidance of renowned chefs before joining La Fonda in 1993 as executive sous chef. Just six years later, he was promoted to executive chef, a role in which he has thrived ever since. Among his many accolades, Warner has had the honor of cooking at the James Beard House in New York and has earned multiple awards recognizing his culinary excellence.

A Certified Executive Chef through the American Culinary Federation (ACF), Warner is an active member of the organization and a decorated competitor, having won numerous medals in ACF competitions. He has twice been named Chef of the Year—by both the New Mexico Restaurant Association and the ACF Chefs of Santa Fe.

Under Chef Warner’s stewardship, La Plazuela—La Fonda’s signature dining room—has evolved into a celebrated destination for sophisticated Southwestern cuisine. His seasonal menus pay tribute to the bounty and traditions of New Mexico, reimagining classic dishes with vibrant, contemporary flair. He’s especially known for honoring the roots of authentic New Mexican fare while introducing inventive New World influences.

Outside the kitchen, Chef Warner is just as passionate about the great outdoors. A dedicated sportsman, he spends his free time bowhunting big game—including elk and whitetail deer—and training his Black Labrador for waterfowl hunting seasons. His commitment to excellence and adventure is evident in everything he does, whether he’s behind the line or out in the wild.