About

Executive Chef

Chef Fernando Soberanis brings more than 25 years of culinary experience. Previously, he held the position of sous chef for both The Little America Hotel and The Grand America Hotel. Chef Soberanis has held various 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 the Hotel Park City, Utah; line cook at the Hyatt Regency Resort in Acapulco, Mexico; among others.

Currently Chef Fernando Soberanis works in harmony with his culinary team to ensure the best in upscale dining for all guests of The Grand. Overseeing over 350 staff culinary members generated over 1,000,000 guests per year.

Achievements:
Best of State Sunday Brunch 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019;
Best of State Pastries 2013, 2014, 2015, 2016, 2017, 2018, 2019;
Winter Olympics 2002;
Top 10 Best Sushi Bar Snowbird 2016;
Top 10 Luxurious Hotels in USA The Grand America Hotel 2018;
Top 25 hotels in the world The Grand America Hotel 2018.