The St. Reyes Deer Valley dining collection continues to offer a specialized range of Park City culinary experiences, featuring upscale venues that emphasize high-quality seafood, meats, and local sourcing. The resort's dining program, led by an experienced culinary team, includes distinct offerings such as the RIME restaurant and Brasserie 7452.
RIME Dining Experience
RIME at The St. Regis Deer Valley provides an elegant, rustic dining environment focused on American cuisine. According to Marriott, the restaurant serves traditional American dinners featuring pristinely prepared seafood and sustainably sourced prime cuts. The venue also maintains a 10,000-bottle wine cellar and offers award-winning drinks.
Restaurant Service Details
The restaurant operates with specific service hours, providing breakfast from 7:00 AM to 11:00 AM from Monday through Sunday, while dinner service runs from 5:00 PM to 9:00 PM, Monday through Saturday. The establishment maintains a smart casual dress code for its guests.
Brasserie 7452 and Terrace Café
The resort's culinary offerings extend to Brasserie 7452, which specializes in classical French comfort food. The venue is described as a light-filled lounge that provides an indulgent dining experience suitable for guests of all ages.
In addition to indoor venues, the St. Regis Deer Valley features the Terrace Café. Located on the mountain, the café offers outdoor dining opportunities regardless of the season, allowing guests to experience Park City's landscape while dining.
Chef Matthew Harris's Background
The culinary direction for the resort is shaped by Chef Matthew Harris, whose career includes training at Jean-Georges Vongerichten’s renowned New York establishments. Harris previously opened several Jean-Georges locations and established tupelo Park City in 2015. His experience also includes founding the RIME Raw Bar at Deer Valley Resort, which served as the inspiration for the current RIME | Seafood and Steak.
Chef Harris's Professional History
Chef Harris's culinary background is rooted in the principles of slow food and farm-to-table cuisine. His professional history includes cooking at the James Beard House in New York City and media appearances on NBC’s TODAY Show and CBS’ Fresh From the Kitchen. Outside of his culinary work, Harris is an accomplished mountaineer who has summited peaks such as Mount Rainier, Mount Hood, and Cotopaxi.
Executive Chef Matthew Fradera
Executive Chef Matthew Fradera oversees all culinary operations, banquets, and events at the resort. He manages a staff of more than 50 cooks and stewards, working alongside Chef Harris to execute the resort's menus. Fradera's professional background includes serving as Executive Chef for the Waldorf Astoria Park City and as Executive Sous Chef for Pendry Park City, where he helped develop menus for five different dining venues.
Fradera also brings experience from The Ritz-Carlton New York, Central Park, where he served as Senior Sous Chef. He holds an Associate in Science in Culinary Arts/Chef Training from Johnson & Wales University in Denver and attended Kendall College of Culinary Arts and Hospitality Management in Chicago.
The culinary mission at the St. Regis Deer Valley focuses on the integration of local and national sourcing. Chef Fradera stated that all menus are designed to highlight the freshest seafood, meats, and game from across the country, while specifically prioritizing sourcing from local businesses and farmers.
This commitment to quality is paired with a focus on impeccable service and innovation. The dining collection also includes The St. Regis Bar & Lounge, which provides an option for guests seeking elegant cocktails.
The resort's dining landscape is characterized by a blend of rustic elegance and high-end culinary technique. From the seafood-focused RIME to the French-inspired Brasserie 7452, the programming is designed to reflect both the luxury of the St. Regis brand and the local character of Park City.
