Grand America Hotel - Salt Lake City

The Grand America 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.

Director of Culinary Operations, 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. After graduating at the top of his class in 2003 from the Western Culinary Institute in Portland, Oregon he was offered an internship with the Four Seasons Hotel in Austin, Texas.

Phillip first joined the Grand America Hotel in 2007 and was quickly promoted to Executive Chef in 2009. Since then he has lead his team of chefs to host top companies, exquisite weddings, grand affairs for 3,000, as well as intimate receptions for world-renowned dignitaries.

As Director of Culinary Operations, Phillip continues to bring a new dimension of excellence to the hotel’s signature restaurant, banquet and catering facilities.

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, Alexandre Henocq

Alexandre Henocq began his culinary career at the age of 15 in his hometown of Givet, France. After training side by side with mentor and Master Pastry Chef Gille Le Duff, he completed his apprenticeship and graduated at the top of his class as a certified pastry chef, chocolate-maker, ice-cream maker and confectioner. Known for his striking sugar and chocolate showpieces, as well as an abundance of other delectable desserts, Alexandre combines intricate flavors while demonstrating inspiring presentations.

Chef Henocq has held various pastry positions at a variety of hotels and resorts, including Luxor and Excalibur Resort and Casino in Las Vegas, where he oversaw eight restaurants, two buffets, multiple banquet facilities, two wedding chapels and a total of 8,000 guest rooms.; Pastry Chef at the Dunes Golf Club and Beach Spa in Myrtle Beach, South Carolina. In this role, he received first place three times in the ginger bread house competition for the Dickens Christmas Show, as well as receiving awards in multiple ACF competitions.

When out of the kitchen, Chef is an avid nature lover and enjoys hiking, mountain biking, fishing, skiing and spending time with his family.