Chad Luethje
Chef/Instructor at Dixie Technical College- Claim this Profile
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Bio
Linda Adams
Chad was both receptive and perceptive as the Director of Food and Beverage and Executive Chef at Red Mountain Spa. We worked together on some difficult employee relations issues and he was always willing to listen to all sides and reach a fair and reasonable conclusion. He was an advocate for his staff and created ways to develop their skills. He was very clear with his expectations and his employees appreciated this. He was willing to put in extra time to complete difficult tasks and he was always willing to learn new management skills.
Tina Newman
The top Chef in the industry! Chad knows how to please so many people and make it look easy too!
Linda Adams
Chad was both receptive and perceptive as the Director of Food and Beverage and Executive Chef at Red Mountain Spa. We worked together on some difficult employee relations issues and he was always willing to listen to all sides and reach a fair and reasonable conclusion. He was an advocate for his staff and created ways to develop their skills. He was very clear with his expectations and his employees appreciated this. He was willing to put in extra time to complete difficult tasks and he was always willing to learn new management skills.
Tina Newman
The top Chef in the industry! Chad knows how to please so many people and make it look easy too!
Linda Adams
Chad was both receptive and perceptive as the Director of Food and Beverage and Executive Chef at Red Mountain Spa. We worked together on some difficult employee relations issues and he was always willing to listen to all sides and reach a fair and reasonable conclusion. He was an advocate for his staff and created ways to develop their skills. He was very clear with his expectations and his employees appreciated this. He was willing to put in extra time to complete difficult tasks and he was always willing to learn new management skills.
Tina Newman
The top Chef in the industry! Chad knows how to please so many people and make it look easy too!
Linda Adams
Chad was both receptive and perceptive as the Director of Food and Beverage and Executive Chef at Red Mountain Spa. We worked together on some difficult employee relations issues and he was always willing to listen to all sides and reach a fair and reasonable conclusion. He was an advocate for his staff and created ways to develop their skills. He was very clear with his expectations and his employees appreciated this. He was willing to put in extra time to complete difficult tasks and he was always willing to learn new management skills.
Tina Newman
The top Chef in the industry! Chad knows how to please so many people and make it look easy too!
Experience
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Dixie Technical College
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United States
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Higher Education
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1 - 100 Employee
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Chef/Instructor
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Dec 2022 - Present
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Red Mountain Resort - Utah
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United States
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Hospitality
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1 - 100 Employee
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Executive Chef/ Director of F&B
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2012 - Dec 2022
Responsible for all aspects of F&B operations. Red Mountain was selected #1 destination spa in the world in the 2012 Travel + Leisure Reader's Poll Responsible for all aspects of F&B operations. Red Mountain was selected #1 destination spa in the world in the 2012 Travel + Leisure Reader's Poll
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Miraval Resorts & Spas
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United States
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Hospitality
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200 - 300 Employee
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Executive Chef
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Jun 2008 - Oct 2012
A luxury destination spa northwest of Tucson A luxury destination spa northwest of Tucson
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Director of F&B/Executive Chef
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Sep 2004 - Jun 2008
a luxury destination spa resort in the red rocks of beautiful southwestern Utah about a 90 minute drive north from Las Vegas a luxury destination spa resort in the red rocks of beautiful southwestern Utah about a 90 minute drive north from Las Vegas
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Director of F&B/Executive Chef
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Aug 2002 - Sep 2004
slopeside hotel in Teton Village, (Jackson Hole) Wyoming slopeside hotel in Teton Village, (Jackson Hole) Wyoming
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Director of F&B/Exec Chef
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Jun 2000 - Dec 2001
ski resort area hotel in Brian Head, Utah ski resort area hotel in Brian Head, Utah
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Enchantment Resort
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United States
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Hospitality
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100 - 200 Employee
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sous chef, banquet chef, chef de cuisine
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Nov 1993 - Jun 2000
hands on oversight of day to day operations as well as short and long term planning hands on oversight of day to day operations as well as short and long term planning
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banquet kitchen supervisor
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Nov 1988 - Apr 1993
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Community
