Zane Holmquist
VICE PRESIDENT OF FOOD & BEVERAGE OPERATIONS, CORPORATE CHEF
STEIN ERIKSEN LODGE
Utah native Zane Holmquist is the Vice President of Food & Beverage Operations, Corporate Chef at Stein Eriksen Lodge Deer Valley. In this capacity he oversees the food and beverage teams at Stein Eriksen Lodge, The Chateaux Deer Valley and Stein Eriksen Residences. In 1989 Zane participated in Salt Lake Community College’s Culinary Arts Institute culinary apprenticeship program. Zane then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style further refined in Hawaii and California. In 1994 Zane returned to his native Utah and joined the team at the Stein Eriksen Lodge in 2000. Over the past 35 years, Zane has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in Greenwich Village New York and on NBC’s Today Show. In 2005, he was the recipient of the Governor’s Culinary Artisan Award, and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from farmers and vendors who have set the bar for quality and consistency, creating a truly unique dining experience. Zane has instituted an externship program at the Lodge to develop younger chefs and encourage them to discover their own talents. He regularly hires externs from the Culinary Institute of America as well as local culinary programs to train in his kitchens. He has been a guest lecturer at the Culinary Institute of America and served as a member of the Salt Lake Community College’s Alumni Council. In 2015, Zane was appointed to the Utah Department of Alcoholic Beverage Control Advisory Board where he continues to serve.
When he is not in the kitchen or donating his time, Zane can be found skiing and cycling in this beautiful state he calls home or participating in Ironman triathlons all over the country.
Jonathon Miller
EXECUTIVE CHEF
STEIN ERIKSEN LODGE
Executive Chef Jonathon Miller manages day to day operations of Stein Eriksen Lodge’s three restaurants and banquet program. Jon joined Stein Eriksen Lodge as a cook in 2005 and through his passion for hospitality and taking care of guests, worked his way to the Executive Chef position a decade later.
Jon learned to cook as a young man cooking for his two older brothers and began his career tossing pizzas in the south hills of Pittsburgh. He ventured west for training and culinary education, working with celebrity chefs in Colorado where he discovered a love of the resort mountain culture and lifestyle. He medaled in American Culinary Federation Junior, State and Regional Competitions and graduated with a culinary degree from Colorado Mountain College. Travels and life took him to Utah where he began at Stein Eriksen Lodge. His passion here includes using the highest quality of ingredients and providing our guests a flawless experience at every interaction.
Jon enjoys the outdoors, skiing, golf, camping and stand-up paddle boarding. He lives in Park City with his wife, two children and his dogs.
Jeremy Garcia
EXECUTIVE PASTRY CHEF
STEIN ERIKSEN LODGE
Executive Pastry Chef Jeremy Garcia leads the pastry team across the many award-winning dining experiences at Stein Eriksen Lodge. With a wide range of clientele that stay at the Lodge, Jeremy and his team create everything from French pastries, deserts for the seasonal menus in the restaurants, or trying new flavors on the Sunday brunch buffet.
Before coming to Stein Eriksen Lodge, Chef Garcia worked for the Broadmoor Hotel in Colorado Springs, CO for four years where he held the position of Sous Pastry Chef for Restaurants overseeing over a dozen different outlets. Before the Broadmoor, he was the pastry chef for The Cliff House at Pikes Peak in Manitou Springs for six years. Now, at the Lodge, Chef Zane Holmquist, VP of Food and Beverage Operations and Corporate Head Chef, and Chef Jonathon Miller, Executive Chef, provide Chef Garcia and his team as much flexibility as they would like, allowing them to always experiment and try out new recipes and flavors.
When not cooking up something delicious at the Lodge, he spends as much of his free time with his wife and two sons as possible. They enjoy hiking in the summer, playing games in the winter, and cooking together.
