Grand Dining
Executive Chef Fernando and our Culinary Team are preparing some of your favorite dishes. Match our menus to your mood, then let our chefs and outstanding servers do the rest.
Lobby Lounge with sofas and tables
Lobby Lounge
Savor classic dishes in the beautiful Lobby Lounge while taking in relaxing views of the Center Courtyard.
- Dine-In
- Takeout
In Room Dining Display a The Grand
In-Room Dining
Enjoy gourmet cuisine or a delightful snack with the privacy and convenience of 24-hour in-room dining.
Explore Menu Laurel Main Dining Room
Sunday Brunch
We invite you to join us for Sunday Brunch at Laurel Brasserie and Bar every Sunday from 9:30am to 2:00pm. With chef-manned live cooking and carving stations, a dedicated kids’ area, seasonal offerings, wonderful desserts including Grand America Bread Pudding, and more, this is a meal not to miss.
laurelslc.com Afternoon Tea in the Lobby Lounge at The Grand America featuring dainty finger sandwiches, sweet treats, scones, and unique teas.
Afternoon Tea
Imagine dainty finger sandwiches, sweets, and the rich company of friends. Experience a European tradition that’s ever so lovely. We can seat parties of up to four guests together, larger parties will be at separate tables near each other.
- Online reservations are required.
The Gibson Girl Lounge
Step back in time before you step out on the town. The luxe and low-lit Gibson Girl Lounge serves up cocktails and craft brews in Golden Age style.
Explore Cocktails Bonne Vie Full Room View
Bonne Vie
Golden croissants and pastel macarons in endless tints and tastes. Bonne Vie shamelessly spoils our guests with housemade treats.
EXPLORE MENUFood & Beverage Team
Executive Chef, Fernando Soberanis
Dining at The Grand America is more than its restaurants, it’s experiencing the masterful vision of our Executive Chef. Fernando Soberanis expertly combines his 20+ years’ experience with inspiring futurism to influence exquisite menus and imaginative presentations.
Experience: The Aerie, Snowbird Ski Resort; Zermatt Resort & Spa; Hotel Park City.
Executive Pastry Chef, Xavier Baudinet
Where better to begin a livelihood in pastries, than in your family’s bakery in France? Guests of The Grand America will find artistic beauty in the baking of Xavier Baudinet, who delights in all things pastry, chocolate, gelato, and confectionery.
Experience: Boar Head Inn, Virginia; Royal Caribbean Cruise Lines; Quail Creek Country Club, Florida.
Executive Banquet Chef, Victor Soberanis
Attention to detail sets The Grand America apart. And no dining detail is lost, even in the largest settings, thanks to Executive Banquet Chef, Victor Soberanis. From intimate family dinners to world-class affairs for 3,000, his scrutiny of a meal’s every aspect makes each banquet experience here truly grand.
Experience: Five-diamond properties and world-class resorts in Salt Lake City and Park City.
Director of Food and Beverage, Régis Perret
Drawing from 25+ years of expertise, Régis Perret directs the food and beverage teams at The Grand America, orchestrating seamless operations, impeccable quality, and an ever-conscientious staff.
Experience: Disney World “Les Chefs de France”, Culinary Concepts by Jean-Georges Vongerichten; St. Regis Hotel Deer Valley.