Chef Shawn Armstrong

Park City, UT, USA

Name: Shawn Armstrong
Age: 38
Nationality: American
Country of Residence: United States

1. Your Restaurant/Business: Montage Hotel Deer Valley, Utah.

2. About Your Kitchen: Apex (American Mountain Grill), Daly’s Pub and Recreation (Gourmet gastro pub), Yama Sushi Bar and a 55k sq ft banqueting space.

3. Your Favorite Chef Works Item: Milan Egyptian Cotton Chef Coat. I really like the cut; modern with a classic feel and Egyptian cotton…enough said.

4. First Job: I lied about my age so I could begin working at the age of 15. I worked as a “ball boy” on a golf driving range.

5. Your Cookbook: “Seafood” Recipes From The Cliff 2003.

6. Your Awards: My restaurant in Singapore was awarded best new restaurant in 2003 and 2004. I was also awarded Chef of the Year in 2006 by At Sunrise Culinary Academy Singapore.

7. Your Cooking Inspiration: I have had many throughout the years. Both of my grandmothers, Chefs that I met along the way, cook books that I picked up, but the one constant is food itself.

8. Your Speciality Dish: Salt and Sugar Smoked Salmon Sashimi, Eggplant “Tartare” with Indian spices and coriander oil.

9. Favorite Dish To Eat: That is possibly the most challenging question for a Chef to answer – it is quickly becoming an Einstein Brothers Everything Bagel with smoked salmon schmear and an egg, Masala Dosa with Sambar and fried egg or Tex-mex.

10. Weirdest Thing You Ever Ate: Boiled duck tongues in Hong Kong, Fei Chang (fried pork intestine) in Singapore, Angula (fresh unborn baby eels) in Spain.

11. Favorite Ice Cream Flavor: Everything except Ben and Jerry’s

12. Favorite Drink: Repesado Tequila – Neat. No salt. No lime.

13. Favorite Wine: Wine for me is about the moment, the dish and the company.

14. Who Would You Most Like To Cook For: My Grandfather, one more time.

15. Who Would You Least Like To Cook For: Racial/Religious Extremists.

16. Favorite Things To Do When Not Cooking: Spending time with my wife, Lorena, and my two boys, Christian and Logan.

17. Your Latest Project: Joining Montage Deer Valley as Executive Chef.  It’s an exciting environment; four dining venues plus spa, pool deck, espresso bar and in-room dining culinary programs. Growth opportunities and the chance to define mountain cuisine.

18. Favorite City and Why: Bangkok, Thailand – it has real sense of the exotic and the food is incredible. I’ve only ever had a fantastic time there.

19. Your Greatest Indulgence: Artisan butter that is slathered on warm crusty artisan bread.

20. Your All Time Best Culinary Tip: Listen and don’t be afraid to ask questions.