Scott Boberek
AN INSIDER’S INSIGHTS
Eat, drink, and lounge in the heart of Park City at Fletcher’s. Named after the owners recue dog, Fletcher, who inspired them to create a restaurant and lounge dedicated to making people happy, just like Fletcher did. It’s here that Executive Chef Scott Boberek works his magic. He shares a vison of a high-quality, natural ingredient-driven menu with his partners and co-owners, Steve and Sue Demarest. Chef Boberek prepares innovative dishes for his guests at Fletcher’s. The short rib grilled cheese bites were voted “Best in State”, and the cheddar chive biscuits with bacon jam are a huge hit- you can even take some jam to go! The concept is simple recipes, masterfully prepared to share at the table. “Many chefs are constantly adding to dishes. They feel more means better. I say less is more. Just cook it right—simple and perfect,” says Chef Boberek.
Chef Boberek moved up the ranks in the restaurant industry. Starting as a dishwasher in Chicago at age 13, he has learned all the aspects of running an upscale restaurant and it is apparent at Fletcher’s Park City. Aside from cooking contemporary American dishes in the Fletcher’s kitchen, Scott is an avid mountain biker, hiker, and skier- a true Parkite!
Favorite Taste Adventures From the Esteemed Executive Chef:
-
During our development and construction of the building, my partner Steve and Sue expressed that they wanted a menu that would not intimidate our guests and the verbiage of the menu needed to be welcoming. With that in mind, I worked to develop a menu. We also wanted the menu to be fresh and free of any additives. That brought us to our steaks. From New Zealand, the steaks needed to be free from hormones, antibodies, and 100% grass-fed and grass finish. After plenty of research, we found this to be our best option for consistency and flavor. Nothing beats a great steak - my favorite.
-
I grew up in a Polish family, and dinner was a time to be with friends and family. We always had friends and guests at our house on the weekends. Or we went to friends and family’s homes. Great dining reminds me of being home. We want that same feeling for our guests at Fletchers. You are in our living room. We want you to remember your visit with us. I also have a special connection to Rime at The St. Regis Deer Valley. It was tradition to attend the Tour of Utah bike race with my father and finish the race week off having dinner at The St. Regis with him - always great! During that same week, we usually had lunch one day at El Chubasco. We particularly love the salsa bar.
-
Being a biker, I really like telling people about the trails Park City has to offer and how well-maintained the trails are by local organizations like Mountain Trails Foundation and South Summit Trails Foundation. There are many times that I help riders with directions on a trail, then I see them that very night in the restaurant asking, “didn't I see you on the trail today”? We then discuss the day's ride. The route that I love starts at the Canyons Village at Park City Mountain. It goes up Holly's trail to the Mid-Mountain trail then Iron Man up and around, and back on Mid-Mountain trail to Olympic and down Moose Puddle trail. Oh, I can’t forget BLT trail to OMH trail at the end. Its great ride, but you still must ride Millenium Trail back to the Canyons Village. Total milage is about 33 miles - big day!
-
We bring all our steaks in from New Zealand. Most of our seafood is purchased from Triar Seafood in Hollywood, Florida and flown in fresh next day, off the boat the day before. We do get fresh seasonal produce locally from PaMaws Organic Farm. My favorite bread is the stick bread from Red Bicycle Breadwork. In the summer, I'll go for a bike ride, get some stick bread and some heirloom tomatoes from the Park City Farmer’s Market. And add some olive oil from Mountain Town Olive Oil Co.- a great day!
-
Being in the restaurant business since I was 13 (starting at dish duty in a Chicago south side bar), I do not have a preferred place to go. All comes down to how I am feeling. Some days I want Davanza's, and some days it's more upscale like Firewood or The St. Regis Deer Valley. Numerous restaurant choices in Park City!
-
Bourbon, a great meal with wine, dessert, and coffee with my partner, Marina - take it slow and relax. We produce our own bourbon at Fletchers (only available at Fletchers, smooth aged five years). I also really love Hugo Coffee Roasters. Not only for the great product, but for what they do as a company, giving back to all species rescues (we can all use a rescue).
-
We have a great scene for everyone to enjoy a night out. Very welcoming, sometimes I do some people watching from the second floor of Fletchers. Everyone is smiling. Seems Main Street brings people to a happy place with altitude.