St. Regis hires new Chef de Cuisine
Ryan Summerlin October 26, 2012
The signature St. Regis Deer Valley restaurant J&G Grill has a new Chef de Cuisine, former sous chef and longtime member of the team, Shane Baird.
The restaurant, known for its steaks and slow food concepts, will be getting a small, but uniquely-Baird twist to the menu. Originally from Hawaii, Baird hopes to see more seafood specials on the menu, as well as incorporating cooking techniques and trends he studied in his time in French and Spanish kitchens in Europe.
"Seafood is my specialty," he said. "I love featuring it in the Rocky Mountains especially. It just takes a plane in here, get it overnighted.
"I’m also hoping to bring in new, big chops, like doing more bone marrow and having more burly cuts of meat. I’m looking forward to that."
Baird said he also hopes to incorporate a more sophisticated menu for children at the resort, getting away from the chicken fingers and grilled cheese standard found in many restaurants.
Baird has spent time in Europe, in New Orleans, in San Francisco, honing his culinary skills. In 2009, he joined the St. Regis Deer Valley team, and even helped to open another St. Regis location in Puerto Rico.
"We are fortunate to have Shane’s extraordinary depth of experience, encompassing every aspect of food, dining and operations here at J&G Grill," said Kevin Hines, Food & Beverage Director for The St. Regis Deer Valley, in a press release. "His European training is an exceptional asset in the kitchen."
Baird is taking over the position from Matt Harris, and has spent the past four years working with Harris, including menu development, kitchen and staff management, execution of special events and inventory management.
"When people come to the restaurant, they want to be treated like royalty. We’re more than happy to do that," Baird said.