Blue Sky’s New Chef

The Lodge at Blue Sky, Auberge Resorts Collection, the award-winning, nature-immersed retreat outside of Park City, has announced the appointment of Jason Franey as the luxury resort’s new Executive Chef. 

Here’s what the good folks at Blue Sky have to say about Jason. “Chef Franey, who has more than 30 years of exceptional fine dining restaurant experience and three James Beard Award nominations, will usher in a new era at the property’s beloved signature restaurant, Yuta, as well as create new inventive, immersive culinary experiences to be had across its 3,500 private acres. Inspired by Blue Sky’s deep reverence for the land, Chef Franey will seamlessly fuse his passion for cooking with the seasons and cultivating relationships with local farmers and purveyors to create of-the-moment menus that vary day to day and season to season.”

“Raised in both Austin, Texas and West Palm Beach, Fla., Chef Franey’s interest in food started at an early age. As a teenager he worked in every kitchen that would hire him, in order to gain experience washing dishes, bussing tables, doing pantry work, or tossing pizza dough. His passion and strong work ethic served him well when at age 25, under the mentorship of Daniel Humm, he became Executive Sous Chef at Eleven Madison Park. After several years in the country’s best restaurant, he headed West to helm Canlis in Seattle, Wash., as Executive Chef. At Canlis, he was named Best New Chef by Food and Wine Magazine in 2011. Eventually, Franey went on to Restaurant 1833 in Monterey, Calif., where Michael Bauer gave 1833 three and a half stars after a year at the helm and titled it the best restaurant in Monterey.”

“Chef Franey was most recently working for Aspen Hospitality Group as the Culinary Director. An avid snowboarder, he finds great inspiration and expansion in the vastness of the mountain landscape—a passion that he will bring to Park City, Utah and The Lodge at Blue Sky, Auberge Resorts Collection.”

Chef Franey replaces Chef Galen Zamarra who departed and has partnered with Reef Capital Partners to manage all food and beverage operations at 660 Main Street and 201 Heber Avenue in Park City, Utah. Stay tuned for more as this project develops. 

Breakfast Club with Weller Book Works

Every Tuesday, you can enjoy a literary Kaffeeklatsch by joining the Weller Book Works Breakfast Club. Stop in for coffee, snacks, and literary chats at My Amour Cafe, located directly across from the first floor entrance of Weller Book Works in Trolley Square. 

As the Wellers says about the Breakfast Club, “Kind of like the John Hughes movie, but with actual food.” 

Italian Graffiti Coming to The Gateway

Look for an exciting new restaurant venture called Italian Graffiti coming soon to The Gateway. Italian Graffiti will offer “a contemporary interpretation of classic Italian fare and hand-crafted family recipes from Chef-Partner Marc Marrone’s Italian-influenced upbringing in New York City.” 

“Building upon nearly 20 years of experience earned at world-class restaurants across the country, Chef Marc brings a wealth of knowledge and expertise to Nice Hospitality’s newest venture.”

Italian Graffiti is hiring for a number of positions, Thursdays and Fridays from 1 to 4 p.m. Go to HallPass at The Gateway and ask for Doug Solomon.  

Scheff’s Table

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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