Stein Eriksen Lodge Vice President of Food and Beverage and Corporate Chef Zane Holmquist will be featured at the 29th Annual Hospitality Gala at Auburn University. Chef Holmquist will be a guest speaker and will help prepare the menu for the fundraising event’s formal dinner on Thursday, April 18.

“It is such an honor to be invited to the Auburn University Hospitality Gala to collaborate with the College of Human Sciences hospitality management program,” said Holmquist. “The elegant event is a perfect learning opportunity and venue to showcase the skills of students enrolled in the catering and events management course, and I look forward to joining them in providing an unforgettable experience for the night’s attendees.”

The 29th Annual Hospitality Gala at Auburn University will be held April 18 at The Hotel at Auburn University. The signature fundraising event hosted by the College of Human Sciences Horst Schulze School of Hospitality Management (HOSP) includes a silent auction, live auction and exquisite dishes prepared by Chef Holmquist. The evening’s formal dinner will include his hors d’oeuvre of Carrot and Aquavit Cured Hot Smoked Wild Salmon with Pumpernickel Toast, Caraway Goat Yogurt, Carrot Chia Seeds and Carrot Tops, followed by his main course of Long Pepper Crusted Wagyu Striploin, Braised Wagyu Tongue, Chanterelle Mushroom Butter, Celery Root Puree, Springs Peas and Radish.

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HOSP at Auburn University develops tomorrow’s leadership team for the global hospitality and tourism industries and offers a Worldchefs Recognition of Quality Culinary Education. With this certification, culinary students can be assessed for professional certifications that recognize their individual skills. In addition, this certification provides a platform for culinary students to be internationally visible and connected with potential international employers.

A proponent of culinary education, Holmquist oversees Stein Eriksen Lodge’s externship program, often recruiting chefs from the Culinary Institute of America and other national culinary programs, giving young chefs the opportunity to train and flourish in his kitchens under his experienced direction. Holmquist has guest lectured at the Culinary Institute of America and served as a member of the Salt Lake Community College’s Alumni Council.

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During his 35+ years in the industry, Holmquist has become a prominent culinary and restaurant business leader winning numerous awards including the Utah Restaurant Association Chef of the Year and the Governor’s Culinary Artisan Award. He has showcased his work at the renowned James Beard House in Greenwich Village, local and regional television programs, and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete.

As Vice President of Food & Beverage and Corporate Chef of Stein Eriksen Lodge, Holmquist oversees five restaurants, nine kitchens and 200 staff members. He is involved in menu development for each of the hotel’s restaurants and is a proponent of using the highest quality ingredients and products. Under his experienced leadership, The Glitretind Restaurant has maintained the coveted Forbes Four-Star award and earned the Santé Award, Wine Spectator Award of Excellence, and DiRONA (Distinguished Restaurants of North America Award), among various other national and local accolades.

Additional information about Stein Eriksen Lodge can be found at http://www.steinlodge.com.