It is with great pleasure and excitement that we introduce Gregory Alan Dills as the new Executive Chef at the Park City Utah, Ruth’s Chris Steak House.
A Northern California native with a passion for gourmet fare, Chef Gregory Dills has more than 25 years in the culinary industry and takes a Global approach to food. Starting his career at Randal’s Restaurant in the Palace Hotel in the Pacific Northwest, Gregory prepared the freshest local seafood along with prime steaks.
Making his way back home to California, Gregory became the head Chef at Richardson’s Springs International Conference Center where he gained extensive knowledge in global cuisine focusing on catering and conferences services. Th is led to an opportunity to travel and live abroad in Fiji where he was introduced to South Pacific Polynesian Cuisine. “Th e variety of fresh seafood mixed with local farm fresh produce was simply amazing and awe inspiring,” exclaims Gregory.
Upon Completing a Culinary Degree with the Le Cordon Bleu California Culinary Academy, Gregory moved to the Aloha State and worked at the W Hotel in Waikiki. As Sous Chef Apprentice under Guillaume Burlion, a 2 Michelin star French Chef, he learned invaluable techniques and creativity that added to his extensive background. Building on his skills Gregory soon became the Executive Chef of Ruth’s Chris Steak House in Lahaina, Maui. He brought his talents from French Polynesian cuisine to the daily fish specials which accompanied the prime steaks on the menu exquisitely.
Chefs at each Ruth’s Chris are presented with an array of menu items and they choose and adapt the recipes, creating unique menus to suit their region and guest’s tastes. Ruth’s Chris is known primarily as a steak house, with an impressive list of steak options on the menu, including the new 40-ounce Tomahawk Bone-In Steak. Th e Seafood Tower is another amazing dish, and the Sizzling Blue Crab Cakes are always a hit. Gregory is currently competing in the World Food Championships in Mobile Alabama. With a focus on using fresh, sustainable, local produce and the best quality ingredients that he can get his hands on, it will be exciting to see his coastal spin on this winter’s menu.