New Chef at Grand America
The Grand America has announced a new Executive Chef: Christian Ojeda. He joined the Grand America culinary team recently coming from Bernardus Lodge & Spa in California, where he earned back-to-back Forbes Four-Star ratings. His style is progressive American cuisine—not fusion, but thoughtful integration of his Southwest roots, South American heritage, and classic French training.
According to the folks at The Grand America, “Chef Christian Ojeda’s love of food began in the bustling markets of Valparaiso, Chile, where he was mesmerized by artichokes the size of his head selling for fifteen for a dollar. During frequent childhood visits to see family in Chile, he spent his time following the vendors and watching their craft. ‘I used to spend the first couple days getting sick off artichokes, then I’d be okay,”’ laughs Chef Ojeda. ‘But I loved watching the butchers break down fish and meat, seeing how everything worked’.”
“Born in Provo, Chef Ojeda grew up primarily in Santa Fe, New Mexico, though he also spent time in Denver, where his grandmother owned an empanada business. While his family expected him to become an engineer, the kitchen’s call proved stronger. Those formative experiences in Chilean markets sparked a culinary journey that would take him from Santa Fe restaurants to Michelin-starred kitchens around the world before bringing him full circle back to Utah as Executive Chef at The Grand America Hotel.”
“Chef Ojeda’s defining years came working for legendary chefs like Hubert Keller and Joel Robuchon in their three-Michelin-starred Las Vegas restaurants. Managing 60-cover services with complex tasting menus featuring everything from truffles to caviar, he learned that excellence isn’t optional at the highest levels of dining.”
Chef Ojeda describes his cooking as “progressive American”—not fusion, but something more personal. “Sometimes it’s me on a plate,” he explains, “drawing from my Southwest roots, my South American heritage, or classic French techniques.” His philosophy centers on simplicity: if you’re serving carrots, they should taste like the best possible carrots, executed perfectly.” This approach stems directly from those early market experiences. “Food is like a memory,” he says. “If I can transport you to a moment in time, I’ve got a guest for life.”
Sunroom at Homestead Now Open
Out in Midway, Homestead’s newest dining concept, The Sunroom at Homestead, is now open and offers locally-inspired, shared plate dining experiences to the historic resort.
Dinner service begins daily at 4 p.m. and is first come, first served, featuring shareable dishes like Lemon & Garlic Hummus, Deviled Eggs Carbonara, Guanciale Meatballs, Local Cheese & Charcuterie, and Wild Shrimp Gnocchi alla Sorrentina, paired with craft cocktails made with Utah spirits in addition to wine and beer.
By day, the space welcomes Milk House guests from 7 a.m. to 3:30 p.m.; by night, it transforms into an intimate dining destination and enticing apres ski venue.
Brewvies Sunday Brunch Screenings
Brewvies Cinema Pub has a terrific lineup of free – yes, FREE – moving screenings during the month of November to watch while enjoying Sunday Brunch at the Cinema Pub.
The November lineup looks like this: Annie Hall 11/2; Little Women (11/9); Fantastic Mr. Fox (11/16); Planes, Trains, and Automobiles (11/23); and Grumpy Old Men (11/30).
Doors open at 11:30 A.M and the movies start at noon.
Menu items range from Loaded Nachos, Hummus Plate, Wraps and Sandwiches, to Burgers, Pizzas, Wings, Fish-n-Chips, and a full bar offering wine, beer and cocktails.
