Executive Chef, Dale Kester

 
The Compound is looking at its next chapter with Chef Executive Dale Kester at the helm. Michelin-trained, Chef Dale Kester will continue Kiffin’s legacy of bringing the bounty of the farmer’s market to the table and pairing it with the same French technique and philosophy for which The Compound is known.

Chef Dale Kester’s culinary journey began honing his skills at Joseph’s Table in Taos, NM, under the mentorship of Chef Joseph Wrede. Following a brief tenure at the prestigious CIA (Culinary Institute of America), he ventured to Houston, where he refined his craft at the esteemed Hyatt Regency and Houston Country Club. Returning to his roots in New Mexico, Chef Dale worked in several kitchens across the state, including Hotel Andaluz, and notable return to Chef Wrede’s side as the opening Executive Sous Chef at Santa Fe’s Joseph’s Culinary Pub.

Chef Kester ventured to New York City, where he worked his way up to the role of Chef de Tournant Jr. Sous Chef at the acclaimed 2 Michelin Starred Restaurant Daniel, a position he held for three years.

Upon returning to New Mexico, he worked for the N.M. Fine Dining Restaurant group as a Corporate Chef De Cuisine overseeing Bouche, El Maze and Amano. He later assumed the role of Executive Chef at Bouche.

In 2019 he accepted the position of Executive Chef at Santa Café and soon became the Corporate Executive Chef for the Sunset Terrace and Santa Cafe.

In 2026 Chef Dale proudly became the Executive Chef of The Compound Restaurant under Chef Mark Kiffin. This is the beginning of an exciting new chapter in his career.

LeAnne Ulibarri, Assistant General Manager

Born and raised in New Mexico, LeAnne’s first steps in the Hospitality Industry sprouted from local, and also renowned hotel operations such as The Hilton Hotel group. Part-Time at first, the appeal of the Food & Wine world, service, and providing first class experience, drove her to familiar Santa Fe institution. From Server/Bartender at La Fonda to assisting with private events there, and at Bishop’s lodge, she found a calling and a career. 

Given the opportunity, she joined The Compound Restaurant, and Mark Kiffin, in 2016. Driven and passionate, she moved up through the ranks. Once a back server, she quickly became an essential part of the team as a Captain.

With consistency and dedication to her career, she reached new heights and became The Compound Restaurant Assistant to General Manager in 2024.

When not performing at high level in the fine dining restaurant environment, you may find her nurturing her soul by a lake, hiking in the desert, or among the trees of Northern New Mexico’s forests.