The Meritage Resort & Spa introduces Chef Cary Roy as the inaugural executive chef of Ember Steak, a new fine dining concept blending innovation with Napa Valley's rich flavors, part of the resort's recent $25 million renovation.
The article The Meritage Resort & Spa presents Chef Cary Roy as Ember Steak’s inaugural Executive Chef first appeared in TravelDailyNews International.
The Meritage Resort & Spa introduce Chef Cary Roy as the inaugural executive chef of the property’s brand-new fine dining experience, Ember Steak. An inspired veteran with over two decades of culinary expertise, Chef Roy is the visionary behind Napa’s newest premier steakhouse, playing an integral role in the development of the recently reimagined resort’s newest outstanding culinary offering. With an established career defined by creativity and dedication, Chef Roy is pushing boundaries with the Ember Steak concept, determined to redefine the traditional steakhouse experience by blending innovation with Napa Valley’s rich terroir.
Originally hailing from Chicago, Chef Roy’s culinary journey has been shaped by a rich tapestry of experiences across various cities and cultures, from the serene beaches of Kauai to the vibrant culinary scene of Manila, Philippines. Chef Cary’s diverse background has imbued him with a unique perspective on food and flavor, which is only complemented by his admirable formal training from Le Cordon Bleu Chicago. Throughout his extensive career, Chef Cary has served in pivotal roles such as Executive Sous Chef at Cheeca Lodge and Spa in Islamorada, FL, and Chef de Cuisine at Hyatt Regency Phoenix, AZ. Most recently, his leadership at Grand Hyatt Kauai Resort and Spa in Hawaii exemplifies his commitment to culinary excellence, as he mentored and trained a team while overseeing multiple food & beverage outlets.
Looking for his next chapter, Chef Roy’s move to Napa Valley was a natural progression, drawn by the region’s world-renowned culinary scene and the destination’s largest and most iconic resort, The Meritage Resort & Spa – which just debuted its $25 million renovation in April 2024. Ember Steak was an essential component of the resort’s reimagination and is positioned to be the new crowning jewel of its acclaimed and award-winning food and beverage program, along with its complementary neighboring bubbles tasting room, Sora Napa.
Rustic and warm like its namesake, the steakhouse concept was inspired by the power of incredible dishes that ‘kindle’ connections between culinary savants and everyday food lovers alike. Chef Roy’s vision includes crafting a menu that celebrates the finest cuts of meat alongside locally sourced ingredients, complemented by an extensive selection of wines that reflect the essence of Napa Valley. He ensures every detail exceeds expectations with stellar options like a 45 oz Black Angus Tomahawk Ribeye that can be topped with an Oscar accouterment of Dungeness Crab Meat and Late Harvest Béarnaise Sauce that defies the senses, mouth-watering table-side torched Potato Pavé and Bone Marrow, and a new signature Meritage Martini, which can only be described as a work of art and includes a stunning lobster, avocado and caviar parfait canapé.
The Meritage Resort & Spa welcomes Chef Cary Roy into the helm of its culinary collection as he assumes the leading role behind what is set to become a new Napa Valley staple for elevated steakhouse dining.
The article The Meritage Resort & Spa presents Chef Cary Roy as Ember Steak’s inaugural Executive Chef first appeared in TravelDailyNews International.
