Faces of the Grand: Chef Christian Ojeda

From Chilean Markets to Michelin Kitchens: Meet Chef Christian Ojeda

Chef Christian Ojeda's love of food began in the bustling markets of Valparaiso, Chile, where he was mesmerized by artichokes the size of his head selling for fifteen for a dollar. During frequent childhood visits to see family in Chile, he spent his time following the vendors and watching their craft. "I used to spend the first couple days getting sick off artichokes, then I'd be okay," laughs Chef Ojeda. "But I loved watching the butchers break down fish and meat, seeing how everything worked."

Born in Provo, Chef Ojeda grew up primarily in Santa Fe, New Mexico, though he also spent time in Denver, where his grandmother owned an empanada business. While his family expected him to become an engineer, the kitchen's call proved stronger. Those formative experiences in Chilean markets sparked a culinary journey that would take him from Santa Fe restaurants to Michelin-starred kitchens around the world before bringing him full circle back to Utah as Executive Chef at The Grand America Hotel.

Michelin-Star Lessons Chef Ojeda's defining years came working for legendary chefs like Hubert Keller and Joel Robuchon in their three-Michelin-starred Las Vegas restaurants. Managing 60-cover services with complex tasting menus featuring everything from truffles to caviar, he learned that excellence isn't optional at the highest levels of dining.

His career continued through California's wine country as Executive Chef at Calistoga Ranch, followed by eight years at Montage, and most recently at Bernardus Lodge and Spa, where he pioneered programs bringing international chefs to work alongside his team.

A Personal Style, A Vision for Laurel

Chef Ojeda describes his cooking as "progressive American"not fusion, but something more personal. "Sometimes it's me on a plate," he explains, "drawing from my Southwest roots, my South American heritage, or classic French techniques." His philosophy centers on simplicity: if you're serving carrots, they should taste like the best possible carrots, executed perfectly.

This approach stems directly from those early market experiences. "Food is like a memory," he says. "If I can transport you to a moment in time, I've got a guest for life."

Returning to Utah feels like a homecoming, with cherry stands along the roadside reminding him of childhood trips between Salt Lake and Provo. His vision for Laurel is clear: he wants it to remain an "every occasion" destination. "When you come once a week, twice a weekthat's when I know the food is delicious and people want to be here."

The Simple Truth

Perhaps nothing captures Chef Ojeda's approach better than how he prepares artichokesstill one of his favorite foods alongside Frito pie. He recommends boiling them, then serving them with Latin mayonnaise, which is creamier and richer than other styles. But he also grills them, with each family member adding their own touch: balsamic vinegar for him, garlic butter for his wife, ranch for his youngest son.

It's the perfect metaphor for his cooking: rooted in tradition, elevated by technique, but ultimately about bringing people together around food that creates lasting memories.

As Chef Ojeda begins his tenure at The Grand America Hotel, diners can expect the culmination of a journey that started in his grandmother's kitchen and traveled through the world's finest restaurants. At Laurel, every dish will tell a storyand that curious boy from the Chilean markets will continue sharing his passion for exceptional food, one memory at a time.