In a significant development for the culinary scene in Park City, Executive Chef Ernesto Rocha has taken the helm of the culinary program at Black Rock Mountain Resort. With a career that spans over three decades in the local food industry, Rocha’s leadership is expected to reshape the dining experience at the resort’s Overlook Restaurant and its adjacent On the Rocks Bar, both of which aim to uphold his philosophy of culinary excellence and community engagement. Rocha, originally from Mexico City, made his way to Park City in 1991, drawn by the town's charm and potential. Since then, he has become a well-known figure in the local restaurant scene, having worked at more than 20 establishments throughout his tenure. His experiences across diverse culinary settings, from fine dining to casual eateries, have equipped him with extensive knowledge and skills that he now applies at Black Rock. Reflecting on his early days, Rocha shared, "Back in the days, we committed like 300% to be there. We committed to make it happen. We committed to be there for the business." This old-school dedication continues to influence his management style, as he emphasizes hard work and flexibility in his kitchen. He appreciates the freedom he receives from the resort's management, allowing him to execute his vision without constraints. General Manager Clinton Fowler highlighted Rocha’s commitment to staff development, noting that many team members begin their journey in the kitchen as dishwashers before advancing through various roles. This traditional approach not only builds a strong foundation for culinary skills but also fosters a sense of pride and camaraderie among the staff. "He develops his staff very pridefully," Fowler noted, emphasizing Rocha’s ability to cultivate talent from within. Rocha’s ascent in the culinary world mirrors the evolution of Park City itself. He recalls the challenges he faced, such as when he started as a dishwasher and witnessed mass walkouts in the kitchen due to disputes. Yet, his resolve to learn every station and master essential culinary techniques propelled him to success. He fondly remembers the foundational skills he acquired, including making classic sauces, which have become the cornerstones of his culinary repertoire. The kitchen at Black Rock Mountain Resort reflects Rocha’s rich and diverse background. Approximately 80% of the staff is bilingual, representing a variety of Latin American cultures, which adds a unique flavor to the dining experience. "The different cultures we have here actually helps us to nail any flavors," Rocha stated, emphasizing the positive impact of cultural diversity on their culinary offerings. As winter descends on Park City, Rocha understands the need to adapt the menu to meet the appetites of hungry skiers returning from the slopes. He aims to provide hearty, comfort food that satisfies the cravings of guests who have spent the day in the cold. "I want to make sure that people get what they pay for," he asserted, underscoring his commitment to generous portion sizes that cater to the après-ski crowd. The Overlook Restaurant offers a refined dining experience, showcasing a variety of dishes that include seafood, pasta, and premium steaks. Winter favorites like chicken schnitzel paired with mustard-Gruyère mashed potatoes and slow-braised short rib osso bucco highlight Rocha’s focus on local sourcing, where feasible. Although he candidly admitted that local produce availability diminishes in winter, he strives to work with regional suppliers for proteins and other ingredients whenever possible. On the Rocks Bar complements the restaurant’s offerings with a casual menu designed for shareable bites. Popular items include Bavarian pretzels from a local bakery, wings, and unique pizzas, such as the shrimp BLT finished with lemon aioli. The bar's ambiance and menu are crafted to encourage socializing and sharing among patrons, providing a relaxed atmosphere after a long day of skiing. In addition to the culinary innovations, Black Rock Mountain Resort is committed to creating a community-oriented atmosphere. With adjusted pricing strategies, including affordable draft beers to attract locals, the resort aims to be a welcoming place for both visitors and residents alike. Fowler emphasized the importance of catering to the year-round community, stating, "They’re with us year-round. That’s who we cater to." As the resort prepares for a busy winter season, including the introduction of a local hockey team, the culinary team is poised to meet the evolving needs of their guests. With fun initiatives such as champagne sabering on weekends and seasonal cocktails on the horizon, Rocha and his team are dedicated to crafting memorable dining experiences that resonate with both locals and tourists. Ultimately, Rocha’s vision revolves around fostering a loyal customer base, aiming for guests to return not just for the skiing but for the food and the sense of community cultivated at Black Rock Mountain Resort.