Food & Beverage Team Biographical Briefs
ZANE HOLMQUIST, EXECUTIVE CHEF, ASSISTANT DIRECTOR OF FOOD & BEVERAGE
Zane Holmquist, the Executive Chef of Stein Eriksen Lodge, oversees the biannual menu development and overall management of kitchen operations and special events at the Lodge. As of August 2010, Chef Zane Holmquist has taken on the additional title of Director of Food & Beverage Operations for Stein Eriksen Lodge Management Corporation. In this capacity Chef Zane Holmquist will lead the talented food and beverage teams at Stein Eriksen Lodge and The Chateaux at Silver Lake.
A graduate of the Culinary Institute of America in Hyde Park, N.Y., Holmquist displays his culinary versatility through the variety of dishes served to the Lodge's guests, which range from Seared Fois Gras and Crisped Bananas to Braised Utah Boneless Kobe Short Ribs to the famous Stein's Wild Game Chili. The majority of Holmquist's award-winning dishes feature local produce and organic products, and the chef was invited in 2005 to showcase his work at the renowned James Beard House.
Holmquist joined the food and beverage team in 2000 and was promoted to executive chef in 2001. Prior to the Lodge, he served as executive chef and food and beverage manager for Goldener Hirsch Inn in Park City. He also founded the upscale restaurant, Fuggles, in Salt Lake City in 1994 and served as the banquet chef for the Hyatt Grand Champions Indian Wells, a AAA Four Diamond property. The chef's passion for food extends to his enthusiasm for community involvement and he is a participant in the annual Taste of the Nation, a culinary event to support the fight to end hunger.
ANN GILES SWEISFORD, EXECUTIVE PASTRY CHEF
Executive Pastry Chef Ann Giles Sweisford oversees the Lodge's renowned desert and pasty program in the Glitretind Restaurant, house made chocolates program and annual holiday gingerbread creation. Sweisford discovered her passion for pastries under the tutelage of Chef Jean Joho at Everest Restaurant in Chicago, IL - one of the country's premier dining rooms. A graduate of The French Pastry School in Chicago, Sweisford has acquired extensive experience in the luxury hotel market. The New Jersey native laid the groundwork for her noteworthy career, working with such renowned chefs as Christophe David, Sandro Gamba, and Jose Garces. She served as Lead Pastry Cook at the Four Seasons in Chicago before accepting the position of Pastry Sous Chef at the Park Hyatt. While at the Park Hyatt Chicago, Sweisford created desserts for the NoMI Restaurant listed as a "Top 10 Power Dining Spot" by Forbes and one of the "World's Best Hotel Dining Rooms" by Gourmet. In addition, Sweisford crafted the hotels VIP Amenity program and oversaw the hotels pastry program. Most recently, Sweisford was the Executive Pastry Chef at the Waldorf Astoria Park City & Spruce Restaurant. There she was responsible for the pastry program for the hotel and restaurant.
NANCY LIEPMANN, DIRECTOR OF CATERING AND CONFERENCE SERVICES
Nancy Liepmann is the director of catering and conference services for Stein Eriksen Lodge. Having more than 25 years of industry experience in high-end, high-profile events, Liepmann provides flawless, user-friendly service to both the Lodge's business and social guests, leaving them with a truly luxurious mountain experience. As director, she oversees a team of seasoned conference service managers who execute events down to the finest details. A Certified Meeting Professional, Liepmann came to Stein Eriksen Lodge from the Fairmont Copley Plaza in Boston where she oversaw more than 70 weddings a year and hosted opening night of the Boston Symphony Orchestra. Liepmann's resume also features 16 years with the Omni Hotels in Washington D.C., including two Presidential Inaugural Balls.
CARA SCHWINDT, SOMMELIÈRE & WINE DIRECTOR
At Stein Eriksen Lodge, where world-class cuisine meets world-class wine, an experienced sommelier plays a key role in the guest dining experience. Cara Schwindt, who joined Stein Eriksen Lodge in 1998, serves as sommelière for the Five Diamond, Five-Star property and assists guests in pairing the perfect wine with the Lodge's delectable menu. As sommelière, she is responsible for maintaining the Lodge's superior wine collection, developing wine lists, and training the food and beverage staff to have an exceptional knowledge of the wine list and Lodge's superior wine collection, developing wine lists, and training the food and beverage staff to have an exceptional knowledge of the wine list and complementary menus. In 2006, Schwindt worked to develop in-house wine seminars that provide guests with a unique, first-hand experience with the Lodge's expansive collection. A graduate from the University of Utah, Schwindt is currently studying to become a master sommelière.
ABOUT STEIN ERIKSEN LODGE
The AAA Five Diamond, Forbes Five-Star Stein Eriksen Lodge is one of America's premier resorts and a member of the exclusive international association of independent luxury hotels and resorts, Preferred Hotels & Resorts Worldwide. One of the most accessible mountain destinations in North America, the Lodge provides guests with the ultimate year-round luxury destination, offering world-class hospitality, accommodations, fine-dining, meeting facilities, spa services and recreation. For more information, visit the Lodge’s Web site at www.steinlodge.com or call 800.453.1302.
The Forbes Five-Star, AAA Five Diamond Stein Eriksen Lodge is one of America's premier resorts and a member of the exclusive international association of independent luxury hotels and resorts, Preferred Hotels & Resorts Worldwide. Providing guests with the ultimate year-round luxury destination, Stein Eriksen Lodge offers world-class skiing during the winter and biking, golfing, shopping, horseback riding, swimming, tennis and fishing during the summer. Guests can also be rejuvenated year-round with treatments from the Mobil Four-Star rated Spa at Stein Eriksen Lodge.
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