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Grand Hyatt Deer Valley Opens: A New Era of Luxury Dining and Skiing in Park City

The Grand Hyatt Deer Valley ushers in a new era of alpine luxury, nestled in North America’s first new luxury alpine village in over four decades. With breathtaking ski-in, ski-out access, cutting-edge dining by culinary visionaries, and an array of unique experiences, this resort redefines winter indulgence in Park City

by

Ted Scheffler

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Grand Hyatt Deer Valley Opens

The all-new Grand Hyatt Deer Valley has opened to the public with a bang. The resort anchors the newly developed Deer Valley East Village–the first luxury alpine village of its kind in North America since 1981, and the Grand Hyatt Deer Valley provides direct access to Deer Valley Resort, including the 300+ new skiable acres, 20 debut runs, and three new chairlifts.

According to the folks at Grand Hyatt Deer Valley, “Led by Hyatt culinary leader Chef Marc Marrone [most recently of Italian Graffiti at The Gateway], Executive Chef Viktor Merenyi and legendary New York City Mixologist Frank Maldonado, Grand Hyatt Deer Valley’s distinct culinary concepts are elevating Park City’s dining scene. The team brings an innovative, Utah-forward experience to the resort in support of local farmers, businesses and families.”

Photo courtesy of Grand Hyatt Deer Valley

The new culinary offerings at Grand Hyatt Deer Valley of interest to Utah Bites readers include:

“Remington Hall: The pinnacle of American dining, this signature restaurant offers breakfast, brunch, and dinner with breathtaking views of the Jordanelle Reservoir. Standout dishes include innovative takes on American classics, such as bison tartare with cured egg yolk and truffle aioli, and wild boar bolognese with house ricotta gnocchi, ricotta salata, and aged balsamic. The experience continues seamlessly into the Lounge at Remington Hall, featuring lunch and après-ski programming. Complete with an adjacent sports green room, the lounge showcases an array of elevated bar bites, such as brie and cheddar fondue and caramelized onion dip served with chips and caviar.” 

“Hidden Ace: The speakeasy-style Hidden Ace offers a curated selection of whisky-forward rustic cocktails like the Western Whistle, which features Alpine Bourbon, apple liqueur, chamomile cordial, fresh lemon juice and egg white, along with elevated bites such as fondue made with local cheeses and grilled bison filet. Enjoy live music and DJ sets in this unique and intimate setting.”

“Living Room: Offering the ultimate family après experience, the Living Room features a warm, inviting space anchored by a grand fireplace. Here, guests can enjoy “High Chocolate”—a hot chocolate experience elevated to tea service perfection, complete with tiered trays offering both sweet and savory delights. Savor rich, artisanal hot chocolates alongside s’mores cookies, chocolate snowballs, and gooey baked treats.”

“Double Blacks: The resort’s street-side cozy coffee shop powered by Park City Coffee Roasters offers a standout bake shop program featuring house-made croissants, cacio e pepe rolls, beef bone broth consomme or dirty sodas, a Utah favorite.”

New Executive Chef at Spencer’s

Spencer’s Steaks & Chops has announced the appointment of new Executive Chef, Jaren Maish. 

The folks at Spencer’s said, “It has been wonderful having Jaren on our team for the past 2.5 years. As Salt Lake City continues to grow, local pallets change along with it. Jared is ready to use his culinary expertise and creativity to ensure we keep up with the changes while elevating us to another level. We know that you will love his tasteful techniques just as much as we do. 

In addition, Spencer’s recently unleashed their all new “Let it Snow” cocktail menu featuring winter-friendly libations. 

New Seasonal Menu at Mar | Muntanya

Mar | Muntanya at the Hyatt Regency Salt Lake City has released a new seasonal menu featuring cuisine inspired by the Northern region of Spain. 

The menu features seasonal gin cocktails such as the Honeybee with Beehive Barrel Reserve, local honey and lemon and the Citrus Gimlet with Alpine Elevated, Grand Marnier, blood orange, fresh lime juice, agave nectar and salt. Favorite dishes like the Campfire Elk Loin and the Half Rack Iberico Ribs remain on the menu, while new dishes include the Catalan Winter Greens, Crispy Brussels Sprouts with pomegranate honey, hazelnuts and Iberico Bacon, Trout Avellana and more. New desserts include the Canned Peach Butter Cake featuring canned farmer’s market peaches. 

Feature Image Courtesy of Grand Hyatt Deer Valley.

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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