Santa Fe’s most anticipated summer restaurant opening is undoubtedly Horno from Chef / Owner David Sellers. His last gig was as the head of the Street Food Institute in Albuquerque, an interesting organization that helps launch careers and second chapters in people’s lives. Now, the City Different awaits the next chapter in his…
SIDENOTE: If you, dear reader, are a devotee of the annual Taco Wars event, you may remember that, under that banner, Chef Sellers won the “Top Taco” title in 2019. This year, instead of one large event, The Liquid Muse Events presents a series of Taco Wars Takeovers and the first is on June 12 for a sneak peek at Horno. Get info / tix by subscribing to The Liquid Museletter.
Chef Sellers outside Horno, on Marcy Street, in downtown Santa Fe
Originally from the North East, Chef Sellers moved to Santa Fe in 1996 but he began professional cooking in college, at an organic bakery, back in 1990. While living in San Francisco, he worked with a Vietnamese chef who also was a Sous Chef at Stars restaurant under Jeremiah Tower. Inspired by this mentor, Sellers further explored the philosophies of both Towers and Alice Waters of Chez Panisse, adopting their devotion to fresh ingredients. While in California, he also learned the art of fresh pasta, incorporating eye-popping produce with the bold flavors of Italian cuisine. His long career has included winning competitions and hosting incredible wine dinners. And, before now, his most memorable moment was opening his first restaurant, Amavi.
“I walked out into the dining room towards the end of our first busy night. [It] was completely full and the energy of all the guests having a great time, laughing, loving the food and the wine, the room had a loud, boisterous and the most loving feeling. I will never forget that moment, it makes me strive for perfection, and makes my heart so full.”
This year’s shift back to Santa Fe is the culmination of his diverse experience. As he puts it, “I needed to work for myself again, to create a restaurant that takes care of my family. That’s not a job, it’s something you live. Taking this step has been both terrifying and invigorating.” And, a passion for food and the restaurant business are only two facets of being a truly great restaurateur. Making people happy is a big part of that recipe. As we impatiently wait for Horno’s doors to open in June, Sellers has shared that the concept will be global cuisine in street food form with affordable prices and local-friendly. Sellers tells us what we can expect:
“I love to cook Southeast Asian, Mexican, South American and more! All of these cuisines will be making appearances on the Horno menu…I source the best products I can get and put them together [to] create a memory of something in a way you haven’t had before, to try to get the guest to feel like that is the best they have ever had… Horno will be to deliver an incredible culinary experience with both the food and the service.”
When not working, Chef Sellers enjoys testing new dishes at home and values time cooking with his son, Mateo. “I feel like with the virus, all the culinary people of Santa Fe had a chance to step back, to not work so hard, to enjoy their families, to cook at home. For me it reinvigorated parts of my thirst for trying new things, for exploring food, and I think it has had the same effect on many in Santa Fe. Now with things opening back up I see a new creativity in my friends’ restaurants. I feel like everybody as a collective is on their A game to breathe the life back into Santa Fe as a culinary destination. I am so happy to be part of that again!”
