Goldener Hirsch and The Lodge at Blue Sky, each part of the Auberge Collection, have a new shared executive pastry chef tasked with overseeing all pastry operations across both Park City properties.
Veteran pastry and chocolate expert Romain Fournel, who officially began the role in October, brings more than 20 years of international experience, most recently moving from a role in Saudi Arabia.
For the chef, Park City represents both a professional opportunity and a personal fit. After years working in major hospitality markets around the world, the mountain setting — and its slower, community-centric pace — appealed to him.
“I like the area. It’s more family-oriented,” Fournel said, adding that he’s settled in Heber City. “I have my wife and my little daughter as well.”
Raised in France, Fournel’s relationship with pastry began early and was shaped by time spent in the kitchen with his family.
“My mom, my grandmother, were always cooking or baking at home,” he said. “So I started with them, and you can say I fell in love with this.”
As a child, Fournel used his free Wednesday afternoons — a characteristic of the French school system — to experiment in the kitchen. So when his parents came home from work, he’d have cakes or brownies ready to share.
“Not really safe because I was maybe 9 or 10 when I started,” he admitted with a laugh, “but it was fun.”
That curiosity turned serious in his teenage years. Near the end of high school at 14, Fournel completed a stage, or internship, in a professional kitchen. Then, he participated in an apprenticeship after graduating at 16.
“You do one week in school, and three weeks in the company you work for, so you already learn right away,” Fournel explained.
Training in western France, Fournel pursued a rigorous pastry and bakery track, earning three diplomas — two equivalent to associate degrees in bakery and pastry, and one comparable to a bachelor’s degree in pastry arts.
“You learn pastry, chocolate, ice cream, gelato,” he said. “You learn all of this.”
At the Goldener Hirsch, Auberge Collection, chef Fournel said he prioritizes pastries that blend European techniques with American flavors. Credit: Jonathan Herrera/Park Record
After completing his formal education, Fournel set his sights on travel. His first professional stop was in southwest France near the Spanish border, where he spent three years gaining experience before moving to the United States.
Fournel eventually landed in Las Vegas, where he spent nearly eight and a half years working in large-scale luxury operations, including time at Jean Philippe Patisserie at Bellagio — the property famous for its elaborate chocolate displays.
That experience now informs his work at Goldener Hirsch and The Lodge at Blue Sky, where he oversees everything from breakfast pastries and plated desserts to banquets and special events.
“We do the pastry for The Kitz, then we do the restaurant lunch, the restaurant dinner, and also all the banquets,” he said. “And same at Blue Sky.”
At the core of Fournel’s philosophy is adaptation — honoring classic European pastry techniques while tailoring flavors, textures and presentations to local tastes. For example, two pastries he’s launched at Goldener Hirsch are inspired by caramel corn and s’mores.
“What I try to do as much as I can is European-style pastry, but adapt to where I am,” he said. “For example, the Danish (pastry). It’s like a croissant dough from Europe, but it’s a popcorn thing, so it’s more from here. Same for the other one, with brownie and marshmallow.”
That blend extends to flavor profiles that feel familiar and approachable rather than overly experimental.
“I will never make something like lavender because, for me, people don’t especially buy that because they don’t know what lavender tastes like,” the chef said. “If you buy something … called caramel, if you’re going to pay for this, it should taste like caramel.”
Menu development differs between venues. At The Hirsch restaurant, desserts tend to be bigger, more rustic and designed for sharing, while YUTA at The Lodge at Blue Sky leans toward more refined, individually plated presentations.
In his new role, the French chef said he’s excited to experiment with new options.
“I love breakfast, but I prefer dessert, dessert or pastry,” he said. “Because you can really work more with flavor, texture, temperature. You can really create something more unique, compared to a croissant.”
Ingredient quality also plays a central role in Fournel’s work. Whenever possible, he said he sources premium European products to improve both flavor and execution.
The hot chocolate at the Goldener Hirsch is poured over a house-made marshmallow. Credit: Jonathan Herrera/Park Record
“For the hot chocolate here, I’m using Valrhona chocolate from France,” he said. “The chocolate is the main one. That’s the most important.”
He applies the same philosophy to butter, fruit purées and other foundational components. For croissants, Fournel uses French-made Elle & Vire butter sheets designed specifically for lamination.
“As soon as the team started to use this one, they said, ‘Wow, it’s easier to make croissants,’” he said. “The melting point is different, and it’s more flexible. Of course, the taste changes a lot.”
Working at altitude has been one of the biggest challenges, Fournel said, especially since he’s never lived or worked in a mountain region before.
“When I developed the recipe at Blue Sky, I did a vegan coconut rice pudding,” he said. “The first time I cooked it, I was like, ‘Why is it not cooked?’ Because the water doesn’t boil at the same temperature.”
To compensate, Fournel has learned to increase the liquids and cooking times, especially as the dry mountain air also affects doughs.
“To make a brioche dough, I had to double my liquid,” he said. “(Also) if you leave croissant dough too long on the table, it already starts to dry, so you have to be pretty fast.”
When it comes to what guests should expect from his work, Fournel said presentation is just as important as flavor because “people buy with their eyes.” It’s especially a focus for holiday options, he said, and the hotel plans to release a few Valentine’s Day options playing with traditional colors like red.
Ultimately, Fournel measures success not by personal recognition but by guest satisfaction — and by buy-in from his own team.
“It’s not only me. It’s the whole team,” he said. “They can see that bringing someone with a little bit of experience helps change things and make it better.”
Fournel said he’s been told he’s the first French pastry chef in Utah, but with the role at both resorts, he remains humble.
“I’m not the type of guy to be popular or whatever,” he said. “The end is to try to please the guest.”
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