Executive Chef Matthew Fradera to Lead Culinary Team for Luxury Resort’s Entire Dining Collection Including the Award-Winning RIME
The St. Regis Deer Valley, one of the most luxurious mountain Resorts in the world, today announced the appointment of its new Executive Chef, Matthew Fradera.
Executive Chef Fradera will oversee all Culinary Operations at the Resort, including those at RIME, the Resort’s signature restaurant that features fresh seafood flown in daily from Maine, Nantucket and Hawaii and sustainably sourced prime cuts; La Stellina, the high-design Italian restaurant that combines locally sourced produce with Italian meats, cheeses, and pastas to create dishes that appeal to every palate; Brasserie 7452, the light-filled French bistro surrounding a three-sided fireplace perfect for all ages; the St. Regis Bar with its supple leather seating and vibrant murals that pay tribute to the history of Park City; and The Vintage Room, a clear and heated structure located on the Resort’s Upper Ski Beach. In addition, Fradera will oversee all banquets and events, as well as supervise a superb staff of more than 50 cooks and stewards, working in concert with the Resort’s Chef Matthew Harris to interpret and execute the menus.
Chef Fradera was most recently Executive Chef for Waldorf Astoria Park City for nearly two years where he helped to plan the hotel’s new kitchen and restaurant and was responsible for all resort culinary operations. Prior to that, Fradera served as Executive Sous Chef for Pendry Park City where he developed and implemented menus for five dining venues during the hotel’s opening and trained all culinary colleagues.
Fradera’s experience also includes that of Executive Sous Chef for Waldorf Astoria Park City, where he was integral to culinary operations including menu development and monitoring budgets and payroll. Fradera also served as Senior Sous Chef at The Ritz-Carlton New York, Central Park, training both front and back of house employees while managing inventory process and ordering. Fradera attended Kendall College of Culinary Arts and Hospitality Management in Chicago, and received an Associate in Science in Culinary Arts/ Chef Training from Johnson & Wales University in Denver, Colorado.
“What an honor to join the extraordinarily accomplished and creative culinary team at The St. Regis Deer Valley.” said Chef Fradera. “All menus will highlight the best quality and freshest seafood, meats and game from around the country as well as sourcing from local businesses and farmers. Our priority is that of culinary excellence, innovation, superb sourcing and impeccable service.”
Fradera, who makes his home in Heber with his wife and dog, enjoys snowboarding, poker, cheering for the Mets and Jets and exploring new cuisine, in addition to mentoring to his two younger brothers.
