During Sundance, the St. Regis staff has one responsibility: to make their guests happy, no matter what. Especially if they’re A List. It's a type of service that goes beyond any of our imaginations.
"I had to drive all the way down to St George 3.5 hour trip to get 2 bottles of vodka special for this gentleman,” said Tony Landegent, Beverage Manager at J&G Grill.
That is just the tip of the iceberg. Landegent said his top commodity during Sundance are bottles of bubbly. And we're not talking about the cheap stuff. The St. Regis is packed with some of the best champagne in the state.
"We had last year, a communal table with 22 actors and they all cheered with thousand dollar Cristal bottles," Landegent said.
Sometimes, these well known guests don't want to be seen. Last year, tony said one musician asked to come in an hour and a half after closing, and he wanted the entire menu available. So, the entire kitchen staff stayed, just for this guest and a handful of friends.
“Then, he ordered chicken and rice. I had to keep a straight face, I was like are you kidding me? We have one of the best menus in the state and he ordered chicken and rice but hey if that's what he wants that's what he gets," Landegent said.
The chef at J&G, Shane Baird, said what would surprise us most about these big celebrities are the simplicity of some of their orders.
"Everyone thinks they want fois gras, caviar and in fact sometimes they just want a really nice piece of salmon and brown rice," Baird said.
But that doesn't always mean the requests are easy, or even on the menu.
"It’s always a lot of things going on special requests, dietary needs, I want this I want that a lot of needy people but that's what we do here, we don't say no to anything," Baird said.
Head bellman Alexander Mattinson knows that first hand. One day, he said a star wanted to go skiing and have lunch at a different resort, but apparently this star did not like having cold feet.
"They requested one of the butlers to go to the property and wait there, with their shoes to keep them warm, because they couldn't have lunch in their ski boots," Mattinson said.
These are all requests we may find outlandish, but for these top notch service men, it's just another day at work.
"You have to really just go with it and make it happen and make sure that they're satisfied in that way so we try our best to see what we can do," Mattinson said.