Grand America Hotel Gets A New Pastry Chef

The Grand America Hotel has named Alexandre Henocq to lead its pastry kitchen team as executive pastry chef. Alexandre comes from a long career in pastry, which began at the age of 15 in his hometown of Givet, France. After training and an apprenticeship, he graduated at the top of his class in CFA of Ardennes, France as a certified pastry chef, chocolate-maker, ice-cream maker and confectioner.

Before joining The Grand America Hotel, Alexandre oversaw pastry operations at the Luxor and Excalibur Resort and Casino in Las Vegas. He catered to eight restaurants, two buffets, multiple banquet facilities, two wedding chapels and a total of 8,000 guest rooms. Prior to heading to Vegas, Alexandre was the Pastry Chef at the Dunes Golf Club and Beach Spa in Myrtle Beach, South Carolina. In this role he oversaw their pastry department and placed first numerous times in a special Dickens Christmas. He has also received  multiple  completion awards with the American Culinary Federation.

As Executive Pastry Chef, Alexandre will oversee the creation and execution of breads, pastry and desserts for the hotel’s expansive pastry operations. Working with his pastry team Alex, will execute event platings for up to three thousand attendees and create restaurant and casual dining dessert menus and seasonal offerings at our French patisserie, La Bonne Vie.

The Grand America Hotel is a AAA Five Diamond property located in downtown Salt Lake City. At 24 stories, the luxury property offers 775 spacious guest rooms, including 396 suites.