Our Chef, Valerie Yeager, comes to us from the fabulous islands of Hawaii.
Valerie Yeager is a classically trained Chef from Le Cordon Bleu, Scottsdale AZ. During the last five years she's had the fortunate opportunity to cook for The Four Season's Resort on the private island of Lana’i, HI. While working at the Lodge at Koele, she gained insight to the slow foods movement through farm to table practices.
Receiving beets and carrots harvested that same day with the smell of fresh dirt enticed her to move across the channel to the remote town of Hana, Maui. Here she was exposed to cross cultural cuisines throughout Japan, Philippines, Thailand, and Hawaii.
She worked with the certified organic farm Hana Fresh, at a non-profit market designed to support the health center. While there, she produced fresh meals and value added items from the farm and ocean along with the daily bread.
She gained a deeper appreciation and respect for what it takes to produce nutrient rich vegetables and beef sustainably.
Scratch cooking utilizing seasonal, local ingredients is her main focus at Stone Hearth Grille.
Valerie now brings her talents to the Stone Hearth Grille located in Tropic, UT, a small town just outside Bryce Canyon, which caters to thousands of tourists from all over the world, as the only fine dining establishment in the area.
Fresh seafood, locally-raised beef, and a farm-to-table approach are the focus as the chef intensifies her vision to create a one-of-a-kind experience in one of the most breathtaking destinations in the United States!
To see some of our wonderful Chef's creations, visit our Chef Specials page.