Our culture is entrepreneurial, team-oriented, creative. Creating memorable, unparalleled hospitality and culinary experiences for our guests underpins all that we do. Our core ingredient is our people. We believe a team of passionate people who have the desire to do good by their craft leads to extraordinary results.
Hue Chan Karels
Hue-Chan Karel, Chef-Owner of Alkemē at Open Kitchen, has loved feeding people since her start as a pastry chef in her parents’ restaurant in Michigan. Later in life, her small artisan cookie business grew into Open Kitchen DC, a unique, multi-purpose kitchen and wine bistro. Over decade later, a move to Santa Fe led to new and creative ways for Open Kitchen to build a bridge to cultural understanding and bring the community together for the common good.
Whether catering private events, providing Cooked + Delivered© meals during COVID, teaching culinary skills, leading culinary adventures, or supporting community events such as Pride Week and the Cancer Foundation of New Mexico, she has holds strong to the belief that magic happens when we gather to share a meal
Now Chef Karels is excited to bring to the community, Alkemē, a Culture-to-Table restaurant that provides an innovative dining experience and pays homage to heritage cuisines by bringing to life ancestral recipes, stories, and memories of flavors.
Erica Tai
Executive Chef and General Manager
As a young chef originated from Taiwan, who’s lived in Hawaii and now New Mexico, Erica has been nourished by rich cultural landscapes and talented mentors. With a great passion in food and culinary arts, Erica has also achieved a Registered Dietitian License in 2020 and now pursuing a Master of Science in Nutrition at the University of New Mexico. Open Kitchen is proud to have this talented chef with expertise in nutrition and culinary arts to create delicious and healthy meals for our guests!
Our culture is entrepreneurial, team-oriented, creative. Creating memorable, unparalleled hospitality and culinary experiences for our guests underpins all that we do. Our core ingredient is our people. We believe a team of passionate people who have the desire to do good by their craft leads to extraordinary results.
Hue Chan Karels
Hue-Chan Karel, Chef-Owner of Alkemē at Open Kitchen, has loved feeding people since her start as a pastry chef in her parents’ restaurant in Michigan. Later in life, her small artisan cookie business grew into Open Kitchen DC, a unique, multi-purpose kitchen and wine bistro. Over decade later, a move to Santa Fe led to new and creative ways for Open Kitchen to build a bridge to cultural understanding and bring the community together for the common good.
Whether catering private events, providing Cooked + Delivered© meals during COVID, teaching culinary skills, leading culinary adventures, or supporting community events such as Pride Week and the Cancer Foundation of New Mexico, she has holds strong to the belief that magic happens when we gather to share a meal
Now Chef Karels is excited to bring to the community, Alkemē, a Culture-to-Table restaurant that provides an innovative dining experience and pays homage to heritage cuisines by bringing to life ancestral recipes, stories, and memories of flavors.
Erica Tai
Executive Chef and General Manager
As a young chef originated from Taiwan, who’s lived in Hawaii and now New Mexico, Erica has been nourished by rich cultural landscapes and talented mentors. With a great passion in food and culinary arts, Erica has also achieved a Registered Dietitian License in 2020 and now pursuing a Master of Science in Nutrition at the University of New Mexico. Open Kitchen is proud to have this talented chef with expertise in nutrition and culinary arts to create delicious and healthy meals for our guests!
Mitch Newell
Sous Chef
Mitch’s spark for cooking began during his high school years at the historic Oak Harbor Hotel in Ohio on Lake Erie, where fresh lake fish were delivered daily. This was his first culinary experience working with fresh ingredients and local anglers.
Mitch solidified his love of cooking with a culinary degree from Baltimore International College and in-depth epicurean studies working at Deer Park Lodge in Ireland. Mitch’s career as a chef speaks of the great pride and dedication he has for his craft. He’s received the prestigious Dirona Award of Distinguished Restaurants of North America as a chef at the World Golf Village Renaissance Resort in St. Augustine, Florida. Attracted by the fresh seafood and daily Pike Place Market offerings, Mitch made his way to Seattle. He cooked at the very popular Pink Door and then went on to become Executive Chef for the next 26 years at the very exclusive The Ruins Supper Club, renowned for its quality and innovation.
Last November, Mitch traveled with Open Kitchen, LLC’s 16-day Culinary Escapade to Vietnam and soaked in the flavors and culinary heritage of Vietnamese cuisine from the perspective of 3 regions and 8 cities. We could not have found a more suitable sous chef!
Join Our Team
Our culture is entrepreneurial, team-oriented, creative. Creating memorable, unparalleled hospitality and culinary experiences for our guests underpins all that we do. Our core ingredient is our people. We believe a team of passionate people who have the desire to do good by their craft leads to extraordinary results.