The Grand America Hotel names Soberanis Executive Chef
The Grand America Hotel, Salt Lake City?s only AAA Five Diamond hotel, has named Fernando Soberanis executive chef. Previously executive sous chef at both The Grand America Hotel and sister property The Little America Hotel, Soberanis brings more than 20
years of culinary experience to his new position.
As executive chef, Soberanis will work with his culinary team to create imaginative, world-class cuisine for all guests, whether they are dining in the Grand America?s signature restaurant, the Garden Caf?, enjoying appetizers in one of the hotel?s lounges, or ordering room service.
?Fernando excels at crafting elegant yet flavorful dishes using fresh, high-quality seasonal ingredients,? said Chef Phillip Yates, the Grand America?s director of culinary operations. ?In his work, he combines expert technical skill with years of experience, a deep passion, and exceptional creativity. This promotion is richly deserved.?
A native of Acapulco, Mexico, Soberanis has held culinary positions at a variety of hotels and resorts, including executive chef at The Aerie Restaurant at the Snowbird Ski Resort, Utah; executive banquet chef at Zermatt Resort & Spa, Utah; executive chef at Hotel Park City, Utah; junior sous chef at the Red Lion Hotel in Salt Lake City; and line cook at the Hyatt Regency Resort in Acapulco. Soberanis has also worked at restaurants including Green Street in Salt Lake City, where he was executive chef, and the Dakota Restaurant in San Diego, where he served as lead cook. He was also the former proprietor of Tonino?s Pizzeria in Acapulco. Soberanis is currently a member of the American Culinary Federation, Beehive Chef Chapter.