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Shawn Armstrong
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Created: June 25, 2012
About Me
With a culinary career spanning two decades and several continents, Shawn Armstrong brings a world of experience to his role as Executive Chef of Montage Deer Valley. Most recently Executive Chef of the Mandarin Oriental Las Vegas, Armstrong has become widely recognized for his award-winning cuisine developed over a ten year span in high-profile venues in Asia, where he helmed the kitchens in Hong Kong's Oyster & Wine Bar, Singapore's Cliff Restaurant (Sentosa Resort and Spa) and the Maldives' Coral Reef Resort (Taj Hotels, Resorts and Palaces).
While in Singapore, Chef Armstrong was named Global Chef of the Year by Singapore's premiere culinary academy (At-sunrice). He also went on to earn a Three-Chef-Hat rating for Cliff, ranking the restaurant one of the top five in Singapore - and recognition as New Restaurant of the Year by World Gourmet Summit. Chef Armstrong is an honors graduate of the School of Culinary Arts (Art Institute of Houston) and Texas A&M University.
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Utah is not only home to some of the country’s best blue ribbon fly fishing, but also the quality of the state’s trout is unrivaled. For a quick preparation, this trout almandine recipe with green beans and potatoes is sure to be a crowd-...
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For a meat dish high in protein and lower in fat than other steak entrées, this bison flank salad is a winning combination. Not only is bison a healthy alternative to beef with higher levels of nutrients and fewer calories, but it is full of flavor...
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This recipe is a celebration of a unique mountain staple that uses simple and earthy ingredients to create a unique and flavorful summertime dish. If you choose to include the barley crisp, make sure to leave enough time to dry the barley overnight.
