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.

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.

Matt Skaletsky

Banquet Chef

Chef Matt Skaletsky made a name for himself working at some of the finest hotels in the Southeast and Caribbean before taking his cooking to an even ‘higher level’ moving to the Rocky Mountains where he is one of the senior chefs on the culinary team at Montage Deer Valley.

Chef Skaletsky graduated from one of the country’s premiere culinary programs at Johnston & Wales University and began working in the culinary mecca of Charleston, South Carolina where he was ultimately named sous chef for the acclaimed Boathouse Restaurant and at historic Carolina’s. Born in Georgia and deeply fond of Southern culinary traditions, Chef Skaletsky ultimately broadened his horizons by taking positions in hotels located in the Caribbean (Grand Cayman Marriott – executive sous chef) and in three of the largest cities in the U.S. (Washington D.C., Renaissance Hotel banquet sous chef), Miami Marriott (executive sous chef) and San Diego Marriott Marquis (banquet chef).

Ultimately, Chef Skaletsky found himself drawn to the alpine settings of Aspen, Denver and Park City where he achieved recognition as chef de cuisine for Aspen’s Ritz Carlton Club (Aspen Highlands) and executive chef of Denver’s Glenwood Springs Hotel before joining the culinary team at Montage Deer Valley. As one of Park City’s most seasoned chefs, he loves being able to share the unique flavors from his diverse culinary experiences, showcasing the cuisine of the South, the Caribbean and Mexico along with the great culinary traditions of Mountain West.