Culinary Team
Shawn Armstrong
Executive Chef
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.
DAVID MULLEN
Chef de Cuisine, APEX
APEX Chef de Cuisine, David Mullen, grew up in Central California, immersed in different cultures, food, flavors and techniques. After graduating from the California Culinary Academy, Mullen completed his apprenticeship under Julian Serrano at San Francisco's famed, Masa's, a strong start to a career path that would lead him through some of the biggest names in contemporary American dining today.
Mullen worked with Serrano at Piccaso, with Wylie Dufresne at 71 Clinton Fresh Food, with Laurent Tourondel at Cello and with Chef Laurent Gras at The Fifth Floor before heading to New York City for an opening position and a sous chef position at Daniel. Most recently, Mullen was Chef de Cuisine at Angle at The Ritz-Carlton, Palm Beach, where he focused on highlighting regional cuisine with an emphasis on fresh fish. He is most excited about working with Utah purveyors, foragers and farmers to present Montage Deer Valley guests with Rocky Mountain specialties featuring the freshest farm-to-table ingredients.
Raymond Lammers
Executive Pastry Chef
Montage Deer Valley Executive Pastry Chef Raymond Lammers holds more than 25 years of international pastry expertise and is a graduate of the prestigious College of Food and Beverage in Amsterdam. A native of Holland, Lammers began his professional education at the early age of twelve when he enrolled in pastry school. After graduation Raymond worked for a variety high-end pastry shops in Holland until the age of twenty-three when he accepted a position in Amsterdam as the chef de partie at Michelin Two Star rated La Rive, one of Netherland’s most renowned restaurants located in the Amstel Inter-Continental Hotel. Raymond then worked as a pastry chef for the Seabourn cruise line aboard Goddess I and II until 2001 when he accepted the position of Executive Pastry Chef at Stein Eriksen Lodge.
In 2005, he won the silver medal at the highly competitive Amoretti National Pastry Team Championships. In 2009, Lammers was named one of the ‘Ten Best Pastry Chefs in America’ by Dessert Professional Magazine. Chef Ray is always creating new and inventive desserts to set himself apart from the mainstream by staying true to flavor, originality, combinations of contrast and textures, incorporating new techniques, and keeping everything tasteful.
