Zane Holmquist

The Climb

Formal training at the Culinary Institute of America gave Zane Holmquist the technical base behind a career defined by discipline and consistency. That foundation shows up in the way the work is framed: as controlled execution, not just menu building. At Stein Eriksen Lodge in Park City, Utah, the executive-chef role placed Zane Holmquist inside a culinary program that needed polish and continuity. The job was about building and maintaining a dining identity rooted in place, with seasonal menus and fresh, local, sustainable ingredients as the operating line.

Today

At Stein Eriksen Lodge Deer Valley in Deer Valley, Utah, United States, Zane Holmquist serves as Vice President of Food and Beverage Operations and Corporate Chef. The title covers more than one kitchen or one service period: it combines culinary direction with the larger coordination of food-and-beverage operations across the lodge. That work still runs on guest fit. Zane Holmquist’s approach is to adjust the dining experience to the occasion, whether the brief calls for a special-occasion meal or a quick dinner with the family. “We really try to create the experience that fits the guest, whether it’s a special occasion, or a quick dinner with the family.”

Signature

Zane Holmquist's signature dishes include Iced Hot Chocolate Soda, Skiers on Horseback, Norwegian Potato & Bacon Pancake with Poached Eggs, and Stein Burgers. The list sits squarely in lodge cooking: familiar forms, handled with enough distinction to read as house food rather than generic comfort.

In Their Words “My team and I are so passionate about the dining experience we’re able to provide our guests, and I am incredibly grateful to be part of the Stein Eriksen Lodge family who allows me to do what I love every day.” “We really try to create the experience that fits the guest, whether it’s a special occasion, or a quick dinner with the family.”

Recognition

Zane Holmquist has received Governor's Culinary Artisan Award (2005). Zane Holmquist's honors include Chef of the Year (2017).