Sundance executive chef Trey Foshee has received one of the leading honors given to up-and-coming culinary stars, the 1998 Food and Wine magazine's "Best New Chefs in America" award.
He was also named among the Top 10 Rising Chefs of 1998.For the first time since the awards' inception 11 years ago, Utah is represented. Award recipients are chosen by editors of Food and Wine from nominations submitted by prominent restaurant reviewers, food writers and chefs across the country.
Foshee adds the award to his other accolades that include a Golden Dish Award from GQ Magazine, rave reviews by Gourmet magazine and the Los Angeles Times and appearances as guest chef at The James Beard House in New York City.
As executive chef at Sundance since the fall of 1997, Foshee's style has evolved into seasonal mountain cuisine, a method of cooking within the seasons and using as much locally raised product as possible. He draws from the organic produce of Sundance Farms and other local farmers and breeders, which he uses in both the Foundry Grill and the fine-dining restaurant, The Tree Room.
Foshee, 32, graduated from the Culinary Institute of America in Hyde Park, N.Y. He served an "externship" at L'Orangerie in Los Angeles and has previously worked at La Folie in San Francisco, Rockenwagner restaurant in Santa Monica, Calif., and at The Bay Terrace at Mauna Lani Bay Hotel on the big island of Hawaii.
The 1998 Best New Chefs will cook together for the first time in June when they prepare a meal for 700 guests at the Food & Wine Magazine Classic, held in Aspen, Colo. They will also be featured in the magazine's July issue.