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.