Chefs
The sumptuous dining at The Grand America is driven by the talent and experience of our chefs. Each brings a wide range of epicurean skill and knowledge to the hotel, imparting a signature quality to every menu and dining experience.
Executive Chef Phillip Yates
Growing up in a small town west of Austin, Texas, Chef Phillip Yates first became interested in culinary arts at a very young age while learning to cook with his mother. As he grew into adulthood, his desire for a regular desk job dwindled as he explored more of the culinary world. It was then that he decided to make his career in food, attending Western Culinary Institute in Portland, Oregon, where he graduated at the top of his class in 2003, receiving the Top Toque award. From there he was offered an internship with the Four Seasons Hotel in Austin, Texas. After his internship ended he stayed on as a banquet chef for the next few years before joining The Grand America.
Currently, when he's not playing golf or fishing, you will find Chef Yates behind the scenes as the Executive Chef at The Grand America Hotel, a position he's held since 2009. Since joining The Grand America he has lead his team of chefs in hosting top companies, over-the-top weddings, and dignitaries such as Ambassador Jon Huntsman. Fluent in the regional cuisine of his home state as well as Barbeque and Cajun, Chef Yates adds a new 'spice' to the culinary staff at the hotel.
Executive Pastry Chef Jeffrey de Leon
It took 8 years in the food and beverage industry before Chef de Leon considered a career as a chef. After working in every area of restaurants aside from cooking, he made the decision to attend culinary school at Le Cordon Bleu in Pasadena, California. He credits his pastry chef instructor as his inspiration to pursue a career in patisserie.
Prior to taking over the reigns as Executive Pastry Chef at Grand America Hotel, de Leon worked as Junior Sous Chef at Bouchon Las Vegas; Pastry Chef de Partie at Alex, the Wynn Hotel’s 2-Michelin star rated restaurant; Pastry Sous Chef at Bouchon Bistro in Yountville, California; and most recently he helped to open Thomas Keller’s newest restaurant, Bouchon Beverly Hills as Executive Pastry Sous Chef.
As Executive Pastry Chef at The Grand America, Jeffrey creates signature pastries and desserts to be served in the hotel’s food and beverage outlets and crafts custom cakes for special occasions. Chef de Leon works hand in hand with the culinary team to ensure expertly paired desserts for a small family dinner to an extravagant wedding. Equally important, he oversees the pastries, sweets, and other edibles for sale in The Grand America’s patisserie "La Bonne Vie", which opened in November of 2010.
La Bonne Vie was named “Best Bakery” by Salt Lake Magazine’s “2012 Dining Awards.”
Executive Sous 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.