The St. Regis Deer Valley appoints executive kitchen team

Eloise Hanson Eloise Hanson Uploaded 08 January 2020

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US: The luxury resort in Park City, Utah, has announced the appointment of Alejandro Abad as executive chef and Austin Hamilton as chef de cuisine/executive sous chef.

Abad and Hamilton were hand-picked by chef Matthew Harris, who collaborated with the hotel to develop a new signature restaurant, RIME Seafood & Lounge, which opened in December last year.

In his new role, Abad will oversee the management of the food and beverage operations at the property. With more than 23 years of experience, he comes to The St. Regis from Montage Deer Valley, where Abad served as executive chef.

"I love the environment at The St. Regis Deer Valley. All personnel strive for excellence to produce the best, freshest, and most innovative cuisine. Park City's climate and scenery serves to inspire creativity," said Abad.

As chef de cuisine/executive sous chef, Hamilton will be responsible for executing the restaurant's creative menu, as well as the menus for the three additional venues at the hotel.

His previous experience includes working under Michelin three-star chef Dominique Crenn at Petit Crenn, and under chef Michael Mine at the Michelin-starred Aqua.

"The opportunity to expand the boundaries of superior cuisine, and to create new dishes and utilise new ingredients is a chef's dream. I am thrilled to be working with such an experienced team," said Hamilton.

General manager of The St. Regis Deer Valley, Richard Wales, added: "We are pleased to have chef Abad and chef Hamilton lead the culinary teams at our extraordinary resort. Their collective backgrounds, spanning every aspect of food and beverage operations, will ensure the highest levels of service and performance. Working in concert with chef Matthew Harris, our culinary team will deliver the exquisite St. Regis dining experience, with menus developed to complement the unparalleled wine selections of The St. Regis Wine Vault".

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