The Waldorf Astoria Park City has announced the appointment of Stuart Roger as Executive Chef. With more than two decades of global culinary experience spanning Michelin-starred restaurants and world-renowned hotels, Chef Roger brings a wealth of expertise to the Waldorf Astoria Park City, as well as new blood to Powder, Waldorf Astoria Park City’s signature restaurant. Chef Roger will oversee all aspects of the food and beverage operation at the Waldorf, including in-room dining, catering and banquets, and poolside culinary programming. Also new to the Waldorf is a new Wine Dinner Series held at Powder restaurant and featuring the wines of world class winemakers.
Raised in the Alps with French and Scottish heritage, Chef Roger is a graduate of the prestigious École Hôtelière Savoie Leman in Thonon-les-Bains, France. According to the Waldorf Astoria, “Chef Roger joins Waldorf Astoria Park City from Waldorf Astoria Cancun, where he played an integral role in shaping the property’s gastronomic identity from its pre-opening phase. His leadership also left a lasting impact at Waldorf Astoria Los Cabos and the French Embassy in Mexico.”
“Beyond his experience in ultra-luxury hotels, Chef Roger has worked in some of the world’s most prestigious fine dining establishments, including Joël Robuchon’s two-Michelin-starred restaurant in Monaco and Roger Vergé’s three-Michelin-starred Le Moulin de Mougins in the South of France. Additionally, he spent over five years collaborating with world-renowned chef Jean-Georges Vongerichten, bringing his culinary vision to life across his celebrated restaurants in Mexico.”
“We are delighted to welcome Stuart Roger to Waldorf Astoria Park City,” said Charles Hill, general manager. “His deep appreciation for seasonal ingredients, locally sourced produce, and globally inspired flavors aligns perfectly with our resort’s culinary vision. With his creativity, keen attention to detail, and diverse experience, he will play a key role in shaping an exceptional dining experience for both our guests and the local community.”
Chef Roger shared his enthusiasm for the new role, stating, “Joining Waldorf Astoria Park City is a true privilege. I’m excited to create unforgettable dining experiences that highlight global influences while celebrating the richness of Park City’s seasonal offerings and local artisans. My goal is to elevate the resort’s cuisine, crafting dishes that not only satisfy but tell a story.”
Last weekend, my wife and I were privileged to attend the Spring Wine Dinner at Powder restaurant, featuring Martin Woods Winery and winemaker Evan Martin. It was a terrific way to meet Chef Roger and indulge in his fabulous fare alongside world class wines from Oregon’s Willamette Valley.
Chef Roger’s first course was a clever take on S’mores, in this case Foie Gras S’mores with juniper and thyme-charred marshmallow. It was a preview of the artistic fare that was to come throughout the evening. The S’mores were paired with 2022 Hyland Vineyard Riesling made with grapes planted in the early 1970s at Hyland vineyard – one of the Willamette Valley’s historic vineyards. The wine was sensational paired with foie gras, with its peach aromas and flavors, hints of ginger and honey – a blockbuster Riesling.
Evan Martin
Incidentally, if you visit the tasting room at Martin Woods Winery you’re in for a special treat: There’s a hi-fi wine bar on the premises where vinyl discs are spinned and musical wine pairings are suggested. The musical pairing recommended by the winery for the aforementioned Hyland Vineyard Riesling is Modern Afro-beat/Afro-funk – a tune called “Electricity” by Ibibio Sound Machine.
A second course of Yellowfin Tuna Tartare was outstanding. Chef Roger allowed the sushi grade tuna to be the star of the plate, adorned simply with yuzu, fresno chili, shallot, extra virgin olive oil, and with grilled sourdough bread on the side.
Guests were treated to two different Martin Woods Winery Chardonnays paired with the tuna tartare: 2021 Yamhill Valley Vineyard Chardonnay and 2022 Pearlstad Vineyard Chardonnay. The Pearlstad was particularly interesting, showing very subtle hints of salinity and minerality that result from the vineyard’s windy, cool climate which literally blows sea salt onto the grapes.
One of my favorite dishes and pairings of the evening was Binchotan-Grilled Asparagus with native foraged morels and red wine sabayon. This outstanding dish was paired with an equally outstanding Martin Woods wine: luscious 2022 Walla Walla Cabernet Franc – silky and beautifully structured with ripe cherry flavors, refined tannins, and hints of green pepper.
A main course of Spice-Crusted Elk Tenderloin paired with two different Pinot Noirs was followed by a wonderful Dark Chocolate Mousse with smoked red beet, meringue, sea salt and extra virgin olive oil for dessert. Alongside was 2022 The Rocks District of Milton-Freewater Syrah tasting of ripe plums, raspberry, blackberry, and pepper – a very approachable, fresh wine that I loved.
Given the excellence of the Martin Woods WIne Dinner at Powder I can’t wait to return to dig into dishes from Chef Stuart Roger’s regular dinner menu. He’s an uber talented chef and I’m thrilled that the Waldorf Astoria Park City lured him to Utah.
