Zane Holmquist

Zane Holmquist has a diverse and extensive work experience in the food and beverage industry. Zane began their career as a Cook at Hudson River Club in 1990 and quickly moved up the ranks, taking on roles such as Restaurant Chef at Grand Wailea in 1991 and Banquet Chef at Hyatt Grand Champions Resort, Villas and Spa in 1993. In 1994, they became the Executive Chef at Fuggles and then moved on to become the Executive Chef at Goldener Hirsch Inn in 1995. Holmquist joined Stein Eriksen Lodge Deer Valley in 2000 as the Executive Chef and later served as the Executive Chef and Director of Food & Beverage Operations. In 2015, they were promoted to Vice President of Food & Beverage Operations / Corporate Chef, a position they currently hold.

Zane Holmquist attended The Culinary Institute of America from 1989 to 1991, but did not earn a degree or specify a field of study.