The View Hotel's Chef: MacNeal Crank
It develops in three phases and what comes with each phase are various
and complex steps towards the progression of what is ARTSCO’s long-time
dream of The View Hotel and Restaurant. Already there is a sienna
colored three tier building set among the mesa and plateaus. From a
distance visitors and tourists appear like ants busily checking into
their rooms, strolling along the patio’s railing - entranced, then they
are eventually lead into the doors of The View Restaurant.
It is here that Armanda Ortega, owner of The View, has made it a point to hire only the most qualified of staff, particularly those who are from the area and one such person is The View Restaurant’s new five star chef, MacNeal Crank, age 33, whose the newest member of The View Hotel and Restaurant team.
Crank’s expertise in the culinary arts is straight from the likes of the prestigious Cooking and Hospitality Institute of Chicago Illinois. He graduated in 1997 with an Associate in Culinary Arts degree, granting him the privilege of wearing to work, a crisp white chef’s coat bearing the world renowned Le Cordon Blue’s Culinary Arts badge. However long before the white chef’s coat, Crank’s coat was that of a different color and of a different closet all together.
For six years long before his new job at The View, Crank was initially an IT tech for the San Juan School District. His normal 8 to 5 work days were not spent over delicious cuisines in high end resorts and restaurants, but instead, in front of computers, troubleshooting complex networking systems and helping students and teachers with their PC desktops. “It’s kinda weird because a lot of my staff members now, are kids that went to high school when I was working there [as an IT],” he says of switching job roles within the community.
In fact, receiving his culinary degree only added to Crank’s diverse resume. He continued working as IT and Chef, that is how Crank eventually met The View Hotel owners, the Ortegas, “I was doing a little bit of technical work for The View here,” says Crank, “and then they found out that I also was a sous chef for Snow Basin Ski resort in Huntsville, Utah.” Several months later, The View restaurant has its new Chef, “I enjoy it! I think [Monument Valley] is one of the best locations you can find in the world!” Crank smiles.
Although The View’s new chef is getting settled into the restaurant, Crank has been native to this region since as far back as he can remember. Monument Valley has always been his homeland and it is here that all his family still reside.
Crank was born in Monument Valley, his Navajo heritage stems from the roots of Todichi’ii’nii’ born for Bit’ahnii (Maternal Clan: Bitter Water Clan, Paternal Clan: The Folded Arm People). The first couple years of his life, his family lived away from their hometown until 
the father completed college. Although the city had an urban influence on Crank while growing up, he still cherished the summers he and his siblings always came back to Monument Valley. “My parents would bring us back down during the summer, the great grandma she only spoke Navajo” he remembers. It is also for this reason that he is able to retain his Navajo language and culture, “Navajo is my second language, because growing up in the city English was my first” he explains.
When Crank graduated from Monument Valley High School he entered into an extension program with the College of Eastern Utah, he graduated with his first degree, an Associates in General Studies. Thereafter he became fully focused with on the job training in the IT tech career fields. However it was during his fifth year in technical work that his passion for cooking really started to take center stage, “[cooking] was my hobby and passion when I was doing the IT stuff and now I guess it’s become more of a career,” he says.
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The Navajo Taco sampler plate has four |
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Red Chili Posole is a New Mexico Tradition. |
At this time Crank began looking into culinary schools, particularly one in Vegas, Cranks laughs at this pivotal moment, “this is how close I was, going to Vegas, two weeks!” Fortunately, Crank with his brother’s support headed in the opposite direction and took a last minute trip to Chicago. The city and its culinary culture won him over. He immediately applied for the Cooking and Hospitality Institute of Chicago and was accepted the following fall semester.
It becomes apparent when meeting Crank that here is a man who is deeply rooted to his culture and family, that he has come back to Monument Valley where he happily creates dishes for his guests. When asked about his family’s stance on the new job and double careers he replies, “they actually are pretty happy about it, all my family’s pretty much supporting me, they actually supported me once I decided to go into culinary, so throughout the culinary, basically anything I wanted to do.” In the meantime, Crank continues to tell of how they love that he is home again.
Enjoy the panorama of Monument Valley while dining with views to the rising sun in the east and the sunset in the west. Breakfast, lunch and dinner are served with a delicious mix of Navajo and American cuisine. A local Flute Player often plays for guests. The restaurant adjoins the hotel on the second level or around outdoor patio on the first level.
RESTAURANT HOURS
- Breakfast 7am to 11am
- Lunch 11am to 2pm
- Kitchen closed from 2pm-5pm but Deli Sandwiches are available.
- Dinner starts at 5pm to close
Enjoy the panorama of Monument Valley while dining with views to the rising sun in the east and the sunset in the west. Breakfast, lunch and dinner are served with a delicious mix of Navajo and American cuisine. A local Flute Player often plays for guests. The restaurant adjoins the hotel on the second level or around outdoor patio on the first level.
Beer & Wine:
The Navajo Nation is a dry Nation. Beer and Wine are not allowed to be sold within the Navajo Nation borders. The View offers non-alcoholic beer for sale.
