Chef Shawn Armstrong

Jun 11, '12

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.