The Auberge Collection has appointed Romain Fournel as the new executive pastry chef, overseeing pastry operations at its Park City properties, Goldener Hirsch and The Lodge at Blue Sky. This move marks a significant step towards enhancing the culinary experience in the region, particularly in the realm of desserts and pastries. Fournel, who officially began his role in October, brings with him over 20 years of international experience, having worked in prestigious kitchens around the globe, including a recent position in Saudi Arabia. Fournel’s arrival is not just a professional opportunity; it represents a personal transition as well. After spending years in bustling hospitality markets, he expressed a fondness for Park City’s more family-oriented and community-centric lifestyle. "I like the area. It’s more family-oriented," Fournel shared, noting that he has settled in nearby Heber City with his wife and young daughter. Born and raised in France, Fournel’s journey into the world of pastry began at an early age, shaped by the culinary traditions of his family. "My mom and my grandmother were always cooking or baking at home," he reminisced, explaining that he often used his Wednesday afternoons to experiment with baking, preparing cakes and brownies for his family despite being only nine or ten years old. This childhood curiosity evolved into a serious passion as he completed internships and apprenticeships in professional kitchens during his teenage years, ultimately earning three diplomas in bakery and pastry. Fournel’s professional career took off in southwest France, where he honed his skills for three years before moving to the United States. He spent nearly eight and a half years in Las Vegas, working in large-scale luxury operations, including the renowned Jean Philippe Patisserie at the Bellagio, known for its extravagant chocolate displays. This extensive background has laid the foundation for his current role, where he is responsible for a wide array of pastry offerings at both Goldener Hirsch and The Lodge at Blue Sky. In his new position, Fournel will oversee everything from breakfast pastries and plated desserts to banquets and special events. He highlighted that his role involves producing pastries not only for the restaurants but also for various events, ensuring that quality remains consistent across all platforms. "We do the pastry for The Kitz, then we do the restaurant lunch, the restaurant dinner, and also all the banquets," he explained. Fournel’s culinary philosophy centers around adaptation—honoring classic European pastry techniques while also incorporating local flavors and preferences. This approach is evident in some of his newly introduced pastries at Goldener Hirsch, which draw inspiration from American favorites like caramel corn and s’mores. "What I try to do as much as I can is European-style pastry, but adapt to where I am," he explained, emphasizing the importance of familiarity in flavors for guests. His dessert concepts reflect this blend, with larger, more rustic desserts designed for sharing at The Hirsch restaurant, contrasting with the more refined, individually plated presentations at YUTA, the restaurant at The Lodge at Blue Sky. Fournel’s commitment to quality ingredients also plays a vital role in his creations. He sources premium European products to enhance both flavor and execution. For instance, the hot chocolate served at Goldener Hirsch features Valrhona chocolate from France, a choice the chef regards as crucial. Fournel also utilizes French-made butter for croissants, which he claims significantly improves the quality and taste of the pastries. He noted that the specific melting point and flexibility of these ingredients elevate the overall pastry-making process. One of the challenges Fournel has encountered in his new role is adjusting to the altitude of Park City. Having never lived or worked in a mountainous region before, he has had to adapt his recipes and cooking techniques, such as increasing liquid amounts and cooking times to account for the lower boiling point of water. This has been particularly important for doughs, which can dry out faster in the dry mountain air. As he looks forward to the future, Fournel is eager to experiment with new options and holiday offerings, particularly for upcoming events like Valentine’s Day. His approach to presentation is equally as important as flavor, as he believes that “people buy with their eyes.” This focus will be especially important during the holiday season, where visually appealing and flavorful desserts can enhance guests' dining experiences. Ultimately, Fournel measures success by guest satisfaction rather than personal accolades, emphasizing the collaborative effort of his entire team in the kitchen. "It’s not only me. It’s the whole team," he stated, highlighting the importance of teamwork in achieving culinary excellence. Although he has been told he is the first French pastry chef in Utah, he remains humble, focusing on creating memorable experiences for guests at both resorts. "The end is to try to please the guest," he concluded, embodying the spirit of hospitality that defines the Auberge Collection.