Grand America Hotel - Salt Lake City

The Grand America Chefs

Executive Chef, Fernando Soberanis

A native of Acapulco, Mexico, Chef Soberanis brings more than 20 years of culinary experience to his position at The Grand America Hotel.  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; junior sous chef at the Red Lion Hotel in Salt Lake City; and line cook at the Hyatt Regency Resort in Acapulco, Mexico. Chef 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 was lead cook. Chef Soberanis was also the former proprietor of the Tonnio’s Pizzeria in Acapulco, Mexico. Chef Soberanis is a member of the American Culinary Federation, Beehive Chef Chapter.

Currently Chef Soberanis works in harmony with his culinary team to ensure the best in upscale dining for all guests of The Grand.



Executive Pastry Chef, Xavier Baudinet

 A native of France, Chef Xavier Baudinet joined the Grand America Hotel culinary team in September of 2014. Chef Baudinet brings years of experience and a wealth of expertise to the Grand America’s pastry department, with a focus on menu creation, daily operations, all things pastry, chocolate, gelato and confectionary.

As a young child in Metz, France, Chef Baudinet helped in his family’s bakery, developing a  life-long passion for the art of pastry. He went on to study at the International Culinary school, and has since honed his craft at multiple properties in France, Florida, and Virginia before coming to Salt Lake City. As part of The Grand America family, Chef Baudinet will be in charge of leading the team and overseeing pastry and bread making in our restaurant, lounge, banquet operations, and La Bonne Vie patisserie.

When not running his pastry kitchen, Chef Baudinet enjoys playing soccer, painting and spending time with his family.



Executive Banquet Chef, Victor Soberanis

 Chef Soberanis brings over thirteen years of diverse culinary experience to the Grand America, with a culinary career which has included time at five diamond properties as well as world-class resorts in Salt Lake and Park City.

One of Victor’s passions in life is food; therefore he credits his success to the continuation of this noble trade. “I am quite enthusiastic about my craft and the ability to pass on that passion through cuisine is very gratifying,” he says.

Whether a world-class affair for three thousand or an intimate family dinner, Chef Soberanis tends to each and every detail and makes each experience truly grand. His commitment to quality is unwavering, and a heartfelt expression of his dedication to culinary excellence.

Drawing inspiration from authentic Mexican and Italian influences, he oversees the daily operation of our banquet department, driving menu development and innovation, leading his banquet culinary team, and of course serving carefully crafted dishes of outstanding quality.

In his leisure time, Chef Soberanis enjoys basketball, gardening, listening to music and most importantly, spending quality time with his two beautiful girls.