New St. Regis Executive Chef
Last week, the St. Regis Deer Valley announced the appointment of a new Executive Chef and new Assistant Director of Food and Beverage.
According to the St. Regis Deer Valley, “Executive Chef Pierson B. Shields will oversee all Culinary Operations at the Resort, including the Hotel’s signature restaurant, RIME, The Vintage Room, the St. Regis Bar, Mountain Terrace, the Library, banquets and events. Shields, who will oversee a staff of more than 50 cooks and stewards, will work in concert with the Resort’s Consulting Chef Matthew Harris on La Stellina, the new high-concept Italian restaurant to open December, 2022 in the Resort’s Snow Park Building.”
Chef Shields most recently served as Executive Chef for Grand Hyatt Vail Resort and Spa, and prior to that was Executive Sous Chef for Hyatt Regency Denver Convention Center.
“It is a privilege to lead the renowned culinary team with its high standards for innovative yet approachable cuisine for which the Resort is known” said Chef Shields. “Menus will utilize the best quality and freshest seafood, meats and game from around the country as well as sourcing from local farmers and businesses. The awe-inspiring beauty of the Wasatch Range and views from the Resort inspire culinary creativity.”
In addition, the St. Regis Deer Valley also announced the appointment of Parker Teske as Assistant Director of Food and Beverage. Teske comes to the Resort from the Goldener Hirsch Inn in Park City, where he served as Director of Outlets, responsible for all food service sales, costs and budget administration.
General Manager of The St. Regis Deer Valley Tyler Mugford said, “We are pleased to welcome Chef Pierson Shields with his extensive experience which encompasses all aspects of fine cuisine, dining, operations and management. Chef Shields will provide the extraordinary service and innovative menus for which The St. Regis Deer Valley is known.” Mugford continued, “Parker Teske and his comprehensive knowledge of local hotels and hospitality adds a dynamic dimension to the Resort’s food and beverage operation. The collective backgrounds of Mr. Shields and Mr. Teske will ensure the highest level of service and performance.”
More Thanksgiving Dining Options
A couple more options for dining out and takeout for Thanksgiving trickled in since my roundup article from last week’s Utah Bites newsletter.
Rodizio Grill is offering an expanded Thanksgiving menu which includes turkey, stuffing, sweet mashed potatoes, and more. Thanksgiving pricing is $44.99/adult, which includes a seasonal dessert.
Arlo restaurant is accepting orders for Thanksgiving Dinner Kits for pickup on Thanksgiving Day, between 1 and 3 p.m. The Dinner Kits are intended to supply you with sides and desserts – everything but the turkey. Arlo will prepare rolls, chicory salad, crispy crushed potatoes, Brussels sprouts, stuffing, turkey gravy, cranberry chutney, apple pie, and spiced cider shrub, serving 4 to 6 people, priced at $225. The food will be refrigerated and will include reheating instructions.
Winter Farmers Market @ The Gateway
The Winter Farmers Market returned to The Gateway this past weekend and will continue to run on Saturdays through April 15, 2023, from 10 a.m. to 2 p.m.
The Winter Farmers Market at The Gateway features local vendors selling meat, produce, baked goods, condiments, chocolate, crafts, and more. It’s a great opportunity to shop local and enjoy artisan goods and find unique holiday gifts. The indoor market is free and open to the public at 16 N. Rio Grande Street.
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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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