St. Regis Deer Valley recently announced a new executive chef to oversee their food and beverage operations. Chef Matthew Fradera’s innovative cuisine has been around town for a while, with prior stints at Waldorf Astoria Park City and Pendry Park City. The Illinois native honed his skills in Chicago, Denver and New York before making the move to Park City.
Fradera started cooking at a young age. Someone gifted him a children’s cookbook and he was off to the races. His mom traveled often for work, so learning to cook started as a necessity, but he fell in love with it. He perfected a meatloaf recipe which became a staple at family gatherings.
Although overseeing such a large operation requires a chef to be well-versed in every cuisine, Fradera loves cooking Italian food. Sounds like we’ll see him spending some time at La Stellina. Fradera’s father is Puerto Rican, so he also loves cooking Puerto Rican food. When dining out, he is forever in search of a good Italian restaurant. Nothing beats a seafood pasta or calamari when made correctly. If there’s octopus on the menu, he’s ordering it.
With a staff of over 50 cooks and stewards, Fradera’s first order of business is to get to know the team. Onboarding in the shoulder season leaves a bit of breathing room to learn the operation and review past data for feedback. As they prepare to deliver the best food in Park City, testing is underway for new winter menus at Rime, La Stellina, Brasserie7452 and The Vintage Room. Check Resy for ski season dinner reservations up to 60 days in advance.
Chef Fradera will be working closely with Executive Chef Matt Harris, who will be participating in the James Beard Platform event in New York City in late September…