The aviation sector has long realized this also. The sector supports 58 million jobs and $2.4 trillion in GDP. Over half of all international tourists and a third of world trade travels by air. Today’s modern world, for business, for families and for trade would look very different without the rapid connectivity that air travel brings.
New Chef De Cuisine named at The St. Regis Deer Valley
05.12.2023 - 09:43 / traveldailynews.com / Theodore Koumelis
Chef Lawrence H. Abrams brings robust experience including classical French and Cajun cuisine to The St. Regis Deer Valley’s culinary teams.
PARK CITY, UTAH – The St. Regis Deer Valley announced the appointment of a new Chef de Cuisine, Lawrence H. Abrams. Abrams comes to The St. Regis Deer Valleydirectly from Michelin-starred Valle in Oceanside, California where he served as Sous Chef under renowned Executive Chef Roberto Alcocer. Prior to Valle, considered the exemplar of Baja Mexican Cuisine, Abrams was Corporate Chef of The Cottage Restaurant Group including locations in La Jolla, Encinitas and Del Mar, California. Abrams became known for his menus utilizing fresh fare and unexpected flavors to complement The Cottage’s revered classics.
Previous to The Cottage, Abrams cultivated his love of Cajun cooking in New Orleans as Executive Chef at Manning’s Bar and Grill preceded by working as a Sous Chef at one of the Big Easy’s most well-known restaurants, Commander’s Palace. Graduating from the University of Massachusetts Amherst with a B.S. in Biology, Abrams then attended the Culinary Institute of America in New York. Following graduation, Abrams honed his craft abroad under the tutelage of French luminaries Georges Blanc and Michel Guérard, as well as esteemed Spanish chef/ restaurateur Juan Mari Arzak of the eponymous three Michelin-starred restaurant. Returning to the U.S., Abrams helmed the kitchens of several of Southern California’s most beloved establishments including Oceanaire Seafood Room and Thee Bungalow.
“We are thrilled to welcome Chef Abrams to the Resort’s culinary team,” said General Manager of The St. Regis Deer Valley, Mr. Tyler Mugford. “His vast experience in both classic and creative cuisines dovetails with the innovative offerings at each of the Resort’s dining venues.”
“The opportunity to work with The St. Regis Deer Valley’s stellar team, one that demands the very freshest of ingredients in order to create superior cuisine, and a team that embraces innovation, is a chef’s dream. I am looking forward to working in concert with Chef Matthew Harris and Executive Chef Pierson Shields to deliver the superior dining experiences for which the Resort is known” said Chef Abrams. His three children, Hailey, Julian and Josie are Chef Abrams’ proudest accomplishment.
Chef Abrams will be utilizing his experience at RIME, the Resort’s signature restaurant, voted a Best Restaurant in Utah 2023, which features fresh seafood flown in daily from Maine, Nantucket and Hawaii and sustainably sourced prime cuts; La Stellina, the new high-design Italian restaurant where locally sourced produce combines with Italian meats, cheeses, and pastas to create dishes that appeal to every
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