US: The five-star luxury resort in the Wasatch Mountains of Utah has announced a new dining collection in collaboration with chef Matthew Harris.
Harris returns to The St. Regis Deer Valley after ten years, where he first served as chef de cuisine of the J&G Grill.
Harris has experience as executive chef at Kevin Rathbun and Pano Karatossos’ Buckhead Diner, and most recently as executive chef of Nantucket Yacht Club.
Opening today, the RIME Seafood & Steak restaurant will replace the J&G Grill. It will serve reinvented classics from land and sea, offering sustainably and locally sourced seafood and meats.
Dishes include lobster pan roast with chorizo, aged sherry, fennel and saffron, as well as short rib rigatoni bourguignon with local mushrooms and smoked parmesan.
Harris selected Austin Hamilton as chef de cuisine to execute the menu offerings across the collection. Hamilton has previously worked at the three Michelin-starred restaurant, Petit Crenn, and the two Michelin-starred restaurant, Aqua.
The entrance to RIME features a unique ‘Fossil Wall’ conceived by designer Kate Norris and curated by Green River Stone Company. It contains individual fossil specimens unearthed in the private quarry of Green River Stone Company, in Wyoming.
Adjacent to the restaurant, a wine vault contains 1,000 different levels and more than 13,000 bottles.
“The St. Regis Deer Valley offered me the incredible opportunity to collaborate and innovate concepts and menus featuring reinvented classics at RIME Seafood & Steak and at three additional dining collection venues,” said Chef Harris. “Exploring food terroir informs all my cooking and these concepts reflect my commitment to sustainable and artisanally sourced ingredients. I am particularly inspired by the Wine Vault, which offers an unparalleled complement to the menus”.
The three additional dining concepts that Harris mentioned include:
- The St Regis Bar & Lounge, serving a contemporary American menu.
- Brasserie 7452, offering a French-inspired menu.
- The Terrace Café, serving quick bites and a caviar bar.
David Reis, CEO of Falcon Investors LLC and managing partner of The St. Regis Deer Valley, said: “We are thrilled to welcome chef Matthew Harris back to the St. Regis family. He has come full circle to bring all his experience and training together to develop the RIME concept along with the other exciting new venues at The St. Regis Deer Valley. The physical venues, the décor, and their appointments, including the breathtaking Fossil Wall, are all part of the $42 million ongoing expansion and renovation of our world-class resort”.
