As executive chef, Zane Holmquist leads the talented food and beverage team at Stein Eriksen Lodge and oversees the Lodge’s biannual menu development as well as the management of overall kitchen operations and special events.

A graduate of the Culinary Institute of America in Hyde Park, N.Y., Holmquist displays his culinary versatility through the variety of dishes served to the Lodge’s guests, which range from Seared Fois Gras and Crisped Bananas to Braised Utah Boneless Kobe Short Ribs to the famous Stein’s Wild Game Chili. The majority of Holmquist’s award-winning dishes feature local produce and organic products, and the chef was invited in 2005 to showcase his work at the renowned James Beard House. Holmquist joined the food and beverage team in 2000 and was promoted to executive chef in 2001.

Prior to the Lodge, he served as executive chef and food and beverage manager for Goldener Hirsch Inn in Park City. He also founded the upscale restaurant, Fuggles, in Salt Lake City in 1994 and served as the banquet chef for the Hyatt Grand Champions Indian Wells, a AAA Four Diamond property.

The chef’s passion for food extends to his enthusiasm for community involvement and he is a participant in the annual Taste of the Nation, a culinary event to support the fight to end hunger.

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