Chef Matthew Crandall

 Matt Crandall’s restaurant experience began at the early age of 12. He worked his way up from dishwasher to line cook through his family’s owned restaurants. His love for food inspired him to attend the Western Culinary Institute in Portland Oregon.
After graduating Western Culinary he moved to Aspen, Colorado. Matt joined the team at the Caribou Club, rated one of America’s premier private dining clubs, catering to movie stars and high profile clientele. After Aspen he decided to return to Utah and settled in Park City. He became the Executive Chef at Baker Street in Park City, Utah.
He later moved to Salt Lake and accepted an Executive Sous Chef position for the Embassy Suites Hotel.
Matt got an opportunity to train at a Classical Japanese restaurant and seized the opportunity. He helped the owners open a Japanese fusion restaurant winning him local praises from food critics. He chose to go back to the Hilton Hotel family and took the position of Executive Chef of the Salt lake City Airport Hilton.
During his time there he won a national cherry recipe contest.
When the chance presented itself to be a part of the Spencer’s team Matt was thrilled and took the helm at the “The Best Steak House” in Salt Lake City.
He has since been using his knowledge of Japanese Fusion and Steakhouse Classics to win over guests with his nightly creations and seasonal menus. Matt also enjoys every chance to collaborate with Sommelier Louis Koppel to pair his culinary creations with the perfect wine and produce amazing wine dinners that are lauded by all who attend.

Wine Sommelier

Louis Koppel

After successful completion of a Bachelor’s degree at Utah State University, Louis (pronounced lou-e) wanted to pursue a “career” as a ski bum.  To finance his ski pass he found himself busing tables at Snowbird, the next year he saw something that inspired him.  His manager was given a glass of wine and blindly identified the wine (`99 Cabernet from Sonoma, he’ll never forget it), he heard him describe its aromatics, fruit and texture and was impressed, as well as inspired.  How could you sniff a glass of wine and create such a telling story?  That summer during a trip to Yosemite, his girlfriend (now wife) persuaded him to stop into Napa Valley.  Well, that was pretty much it.  Having minored in English he loved the idea of writing about the wines he tasted and only hoped one day to also be able to recite a beautiful tale from a glass of wine.  Three years of serving at Snowbird and two at Spencer’s, the job of wine host was offered to him, two years later he now resides as the Sommelier in charge of wine and spirits.  The list is a direct reflection of him, currently with over 400 wines with emphasis on breadth and power, he tells stories of wine each night with fervor and zealous.   Louis has been back to Napa and Sonoma, five more times since and has also toured Washington and Oregon Wineries.  He now writes on a tasting panel for Cheers Magazine and has had over 100 of his tasting notes published.  His passion for wine is relentless and he continues to prove himself as a valuable asset to the Spencer’s team.


 
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