MEET THE CHEF: Jeremyah Stagg of Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa

BY TRIPVEEL EDITORIAL STAFF | December 2019

Tripveel sat down with Executive Chef Jeremyah Stagg of Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa.

Jeremyah Stagg of Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Dallas, Texas—but was born close to Vue Rooftop at the Hilton Garden Inn, in the Quad Cities. I attended culinary school at Le Cordon Bleu in Minneapolis, Minnesota and later lived in Las Vegas, Nevada—the mecca of celebrity chefs. Having jumped from small town, to medium, to large; I have an appreciation for a great Mexican dish, a simple homestyle favorite and an over the top entrée!

Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa

Tell our readers an interesting fact or two about yourself. 

During my very first culinary school practical exam I cut my finger really bad. I managed to finish the test on time but ended up getting stiches later that day.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

Wow, so many incredible possibilities! I don’t really have one favorite food, but I do enjoy a good regional favorite for each location I visit. If I had to choose, a simple spicy Mexican dish would be my go-to.

Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa

What are three ingredients that you simply couldn’t live without? 

It’s all about the flavor for me, so a good Sriracha powder, fresh squeezed lemon and sea salt are a few of my staples!

We love the art behind plating. What do you love about designing the perfect dish?

Designing a good dish, even a seemingly simple dish, takes thought and creativity especially when it’s for a busy restaurant. It takes practicality and process, so I enjoy the challenge to combine all of those elements.

Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa

Tell us about one of the most creative dishes you’ve created?

Vue Rooftop’s Coconut Shrimp dish is something that I truly enjoy, because it’s sweet, savory, and lots of color with hot and cold elements.

Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa

Share your most recent awards and accreditations with us! 

I attended Le Cordon Bleu College of Culinary Arts in Minneapolis, Minnesota where I was classically trained. Most recently, I came aboard the Vue Rooftop team as the Executive Chef and was since promoted to Food and Beverage Director for the Hilton Garden Inn. I’m also honored to have worked at Spago by Wolfgang Puck in Las Vegas.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I’m seeing food trends for healthier food with limited ingredients, with a specific focus on allergen-free options. Many young adults tend to want more variety, with smaller portions, than in the past. It’s moving toward the direction of ordering more small dishes to share rather than a single large entrée.

What’s your favorite cocktail or liquor?

I’m typically more focused on the food selections, but enjoy a good aged scotch!

What do you love about being the Executive Chef at Vue Rooftop at the Hilton Garden Inn in Iowa City, Iowa?

It’s definitely a challenging place to work. We have two restaurants, plus a very busy catering and banquet business, so every day there is something new. But, we really have a great team in place that does a great job!