In a significant move for the culinary landscape of Park City, Utah, Goldener Hirsch and The Lodge at Blue Sky, both part of the prestigious Auberge Collection, have appointed Romain Fournel as their new regional executive pastry chef. This announcement, made on Thursday, marks a pivotal strengthening of the pastry offerings at both properties, which are well-known for their luxurious accommodations and high-end dining experiences. Romain Fournel comes to this role with an impressive background, boasting over two decades of international experience in the luxury hospitality sector. His extensive expertise spans high-volume production, artisan chocolate craftsmanship, and culinary research and development. As the newly appointed pastry chef, Fournel will be responsible for overseeing all pastry operations at both resorts, a role that promises to elevate the guest experience through innovative and high-quality dessert offerings. In his new position, Fournel aims to set a new pastry direction for Goldener Hirsch and The Lodge at Blue Sky. This includes overseeing menu development for the resorts' restaurants and banquets, ensuring that each dish not only meets but exceeds guest expectations. His creative approach, coupled with a commitment to consistency, has earned him a reputation for delivering memorable desserts. Fournel’s leadership style emphasizes innovation and technical excellence, qualities that are expected to resonate throughout the pastry teams at both properties. Fournel has already begun to make his mark by developing new dessert menus for The Hirsch at Goldener Hirsch and Yuta at The Lodge at Blue Sky. Additionally, he is focused on refining the banquet and convention menus, ensuring that every dessert, bread, and croissant is crafted with exceptional quality and artistry. His overarching goal is to elevate the pastry offerings across both properties, enhancing the culinary experience for guests who seek not just a meal, but a memorable dining adventure. Before returning to the United States, Fournel held the position of director of production at Osen Commercial in Jeddah, Saudi Arabia. There, he played a crucial role in opening a new factory and developing the menu for Le Concheur Chocolate Café. His responsibilities included overseeing the annual production of 150 tons of chocolate and managing a team of over 30 members across various kitchen operations, packaging, maintenance, and stewarding. This experience has equipped him with invaluable skills that he brings to his new role in Park City. Fournel’s impressive career trajectory also includes his time as corporate pastry chef for SBE Lifestyle and Hospitality. In this role, he was instrumental in leading culinary development and branding efforts for EllaMia, where he created pastry and chocolate programs, including breakfast and sandwich options, while also designing packaging and marketing assets. His expertise further extends to his tenure as executive pastry chef at JW Marriott Nashville and nearly a decade spent at Jean Philippe Patisserie in Las Vegas as assistant executive pastry chef. Fournel's culinary journey began in France, where he honed his skills at Patisserie Henriet in Bidart, specializing in chocolate, confectionery, and classic pastries. He holds a Master of Arts in Pastry and two Associate of Arts degrees in bakery and pastry from CFA Le Prieuré in La Rochelle. Early in his career, he garnered recognition as one of France’s top young bakers, notably competing in the MAF Boulangerie competition, which speaks to his technical prowess and dedication to the craft. Expressing his passion for pastry, Fournel remarked, “What continues to inspire me is the intersection of precision, creativity, and emotion in pastry. Goldener Hirsch and The Lodge at Blue Sky offer an extraordinary canvas, and I’m honored to lead programs that celebrate technique, storytelling, and the joy of sharing exceptional pastry.” His enthusiasm for the culinary arts and commitment to excellence is expected to inspire not only his team but also the guests who indulge in the creations that emerge from his kitchen. For those interested in exploring the culinary and pastry programs at Goldener Hirsch and The Lodge at Blue Sky, additional information is available on their respective websites. The appointment of Romain Fournel signifies a new chapter for both properties, promising to enhance the luxurious experience that guests have come to expect in one of Utah’s premier destinations for fine dining and hospitality. The collaboration of his extensive expertise and the unique offerings of both resorts is poised to create an exceptional culinary experience that highlights the art of pastry in the beautiful setting of Park City. As the winter season approaches, the enhanced pastry offerings are expected to play a pivotal role in attracting both locals and tourists to experience the unique culinary delights crafted under Fournel's leadership. The combination of luxury accommodations and innovative culinary experiences positions Goldener Hirsch and The Lodge at Blue Sky as premier destinations for those seeking an unforgettable taste of Park City. Overall, Fournel's appointment is not just a win for the properties but a promising development for the culinary scene in Utah, as he brings a wealth of knowledge and creativity that is sure to inspire and delight visitors and locals alike.