When it comes to knowing good food, chefs are the ultimate insiders. But where do these culinary masterminds go when they’re off the clock and out of their kitchens? Several local chefs shared their go-to restaurants and some favorite local products from around the state.
Chef Zane Holmquist, Stein Eriksen Lodge
Chef Zane might spend his days crafting decadent dishes at Stein Eriksen Lodge, but after hours, he’s all about a good balance of flavors. “Besides Steins and our collection of restaurants, I always enjoy dining at Blind Dog,” he says. “Great seafood, casual food, and a good cross section of locals and tourists.”
As for the local product, he loves Redmond Salt. “For years, I’ve been a huge fan of Redmond’s Real Salt. Its depth of flavor allows you to use a bit less salt but enhances so many foods. Whenever I travel for culinary events, I bring Real Salt as a gift from Utah.”
Chef Scott Boberek, Fletchers
When Scott Boberek of Fletcher’s isn’t grilling up the perfect steak or mixing a cheesy fondue, he’s chasing great food memories. “In my upbringing, food was always a celebration with family. My go-to is the St. Regis because it has some great memories,” Boberek shares. “One such memory was my annual father/son dinner at St. Regis following our weekend following The Tour of Utah. Our after-race Sunday night dinner was a celebration of the race and hanging out together. Going there was always a great meal. Great memories, Great food.”
This may come as no surprise to those who are familiar with it, but Chef Scott’s favorite local product is Red Bicycle stick bread. “Best on a late summer day when the local heirloom tomatoes are in, with some EVO (extra virgin olive oil), a pinch of salt, aged balsamic vinegar, and fresh basil. Best after a long bike ride.”
Chef Viktor Merenyi, Grand Hyatt, Deer Valley
Even chefs need a break from their specialties, and the Grand Hyatt’s Remington Hall chef, Viktor Merenyi, has many, but also enjoys good pizza. “Matilda [in Park City] has amazing, handcrafted sourdough pizza. It’s perfectly charred, with a great balance of all the toppings and seasonal ingredients,” he explains. “My go-to is the Hawaiian with smoked ham and grilled pineapple (I know, please don’t judge me). It’s sweet, smoky, spicy—amazing! Perfect afternoon treat.”
Chef Viktor also has strong feelings about country sourdough bread. His level of quality can be found at Hawk & Sparrow. “Andrew [Berthrong] offers daily and seasonal specials,” he continues. “To start my day off, there is nothing better than a slice of fresh country sourdough, Irish butter with smoked Maldon salt, and a cup of coffee.”
Chef Robert Valaika, Shabu
Robert (Chef Bob) and his wife, Jen, have two boys, aged 13 and 17, who are both competitive skiers. This means the family is often traveling for competitions. Despite their busy schedule, they prioritize home-cooked meals, managing to cook at home at least five days a week. When they are in town on weekends, they enjoy going out for breakfast or lunch. One of their favorite spots is Five5eeds, where they particularly love the pulled pork benedict.
“Also, NOSH is excellent. Favorites there are their swarms [shawarma], falafel, and matza ball soup,” says Chef Bob.
