Park City’s Super-Luxe St. Regis Deer Valley Announces ‘Culinary Takeover’ by Iron Chef Geoffrey Zakarian and Sandwich King Chef Jeff Mauro for Three Nights This March!
Luxurious Mountain Resort in Park City Hosts Series of Collaborative Culinary Takeover Dinners at Three of its Award-Winning Restaurants RIME, La Stellina and RIME Wine Vault, March 26, 27 and 28, 2025.
Park City, UT (RestaurantNews.com) The St. Regis Deer Valley, one of the most luxurious mountain Resorts in the world with true ski-in ski-out access to the pristine slopes of Deer Valley and the only funicular at a North American ski resort, today announced a unique Culinary Takeover, a collaboration between internationally known ‘Iron Chef’ Geoffrey Zakarian and ‘Sandwich King’ Chef Jeff Mauro, along with The St. Regis Deer Valley‘s own accomplished Chefs including Chef de Cuisine Larry Abrams; La Stellina Chef de Cuisine Josephine Hansen and Executive Sous Chef Jason Lahrman for three nights- Wednesday March 26, Thursday March 27 and Friday March 28, 2025. Each of the Culinary Takeover dinners will feature wines from select vintners including Marquesi Antinori, Stag’s Leap Wine Cellars and Donelan Winery. The events, open to the public with reservations required, are as follows:
Wednesday, March 26, 2025: The St. Regis Deer Valley‘s high-design bustling Italian bistro La Stellina, where locally sourced ingredients combine with Italian meats cheeses and pastas to create dishes that appeal to every palate and age, will feature a Takeover by Chef Mauro in concert with La Stellina’s Chef de Cuisine Hansen to create a distinct and delicious Tasting and à la carte menu. Chefs Mauro and Hansen will greet each guest. Chef Hansen is a Park City native with a penchant for fresh, locally-sourced ingredients. Featured wines by Marquesi Antinori with a National Educator in attendance. La Stellina is open daily from 4:30PM to 9:00 PM.
Thursday, March 27, 2025: RIME, The St. Regis Deer Valley‘s award-winning signature restaurant RIME, a “Best Of” Utah Restaurant, features an inspired selection of fresh seafood flown in daily from Nantucket, Maine and Hawaii and sustainably sourced prime cuts. Enter the restaurant with its captivating Fossil Wall and enjoy the dynamic Exhibition Kitchen and panoramic views of the Wasatch Range. RIME will feature a Takeover by Chef Zakarian in collaboration with RIME’s Chef de Cuisine Abrams. A Tasting and an à la carte menu will be offered, emphasizing the best cuisine of land and sea. Chef Abrams cultivated his love of Cajun cooking in New Orleans working at some of the Big Easy’s most well-known restaurants. Featured wines by Stag’s Leap Wine Cellars with Winemaker in attendance. RIME is open for dinner from 5:00 PM to 9:30 PM.
Friday, March 28, 2025: Reception and Dinner in the sleek and sophisticated RIME Wine Vault, which houses over 10,000 bottles and 1,200 different labels, with décor featuring crescent shaped grey tufted banquettes and dark blue linen walls. A six-course dinner includes courses by Chefs Zakarian, Mauro, Abrams, Hansen and Lahrman, showcasing the talents of each chef. Featured wines by Donelan Winery with Winemaker in attendance. Perfect Moment, makers of luxurious ski attire, will providing gift bags to all attendees. Reception 5:30-6:30 PM, with dinner to follow. Price $500/pp. Reservations required.
Reservations can be made beginning February 26, 2025, via SRDVdining.com or by telephoning (435) 940-5700.
About Chef Geoffrey Zakarian
Geoffrey Zakarian is recognized by culinary industry insiders as a superstar chef in the restaurant world, and by food enthusiasts as an ‘Iron Chef,’ author, fashion icon, and trusted television presence. Highlights from his Food Network television career include Emmy-nominated The Kitchen, Chopped, Iron Chef America, and Big Restaurant Bet. Zakarian has combined his love for hospitality and technical chef expertise to create his own line of gourmet foods and innovative cookware developed to elevate the experience of home cooks everywhere. A committed advocate in the fight against hunger, he has served for 15 years as Chair of the Food Council for City Harvest, helping rescue and distribute fresh food to communities in need across New York City. For more information, visit GeoffreyZakarian.com and follow him on social media @GeoffreyZakarian.
About Chef Jeff Mauro
Emmy-Nominated Celebrity Chef, Jeff Mauro was born and raised in Chicago where he was determined from an early age to become the funniest chef in the world. After years spent cooking in restaurants, graduating with honors from Culinary School and performing on stage, he landed himself on Season 7 of the hit show Food Network Star. He ultimately won the competition by combining his passion for cooking with comedy and landed his own series, the Emmy-nominated Sandwich King. He is also a co-host of the 3-time Emmy-nominated The Kitchen, now in its 39th season. Jeff is also a recurring co-host on Food Network’s Prime Time show Worst Cooks in America as well as the host of the of Holiday Wars!
Jeff is the proud founder and CEO of Mauro Provision, a premium retail, wholesale & direct-to-consumer line of the world’s best craft giardiniera (jar-din-air-ah), sauces, craft rubs & legendary sandwich kits.
He still lives “in the same damn neighborhood he grew up in” with his wife Sarah, his son Lorenzo & their two dogs JoJo & Pinot G. Jeff spends his free time playing lead guitar and singing in his neighborhood dad-band called The Jewel Bags. He releases steam by boxing, eating and writing.
His favorite color is Pastrami and his favorite smell is charred pepperoni.
About Chef Larry Abrams
Chef de Cuisine Lawrence H. Abrams brings his considerable experience in Cajun cuisine
to The St. Regis Deer Valley – he cultivated his love of Cajun cooking in New Orleans as Executive Chef at Manning’s Bar and Grill preceded by working as a Sous Chef at one of the Big Easy’s most well-known restaurants, Commander’s Palace. He came to The St. Regis Deer Valley directly from Michelin-starred Valle in Oceanside, California where he served as Sous Chef under renowned Executive Chef Roberto Alcocer. Abrams graduated from the University of Massachusetts Amherst with a B.S. in Biology, and attended the Culinary Institute of America in New York.
About Chef Josephine Hansen
Chef Josephine Hansen, La Stellina’s Chef de Cuisine, is a Park City native with a penchant for fresh, locally-sourced ingredients. Through her travels she has had the opportunity to work alongside local farmers and quickly realized the difference in how produce tastes when it is grown with love and care – without great products you cannot make great food. Chef Hansen’s experience inlcudes Deer Valley Resort, Le Chabichou in Courchevel, France and Merrion Hotel in Dublin, Ireland. In her spare time she loves to travel and play in the great outdoors with her dog Lug Nut.
About Chef Jason Lahrman
Jason Lahrman is Executive Sous Chef for The St. Regis Deer Valley and its entire Dining Collection. The St. Regis Deer Valley, considered one of the most luxurious mountain resorts in the world, features exceptional dining options with cuisine as exquisite as its views. An intrepid traveler, Lahrman’s global adventures have informed his innovative cooking, with a focus on Asian fusion cuisine as well as integrating Indian and Pacific Ocean fare with traditional cuisines. A resident of Heber City, Utah, Chef Lahrman’s passions include cycling and all things cooking related including immersing himself in food history and culture. Lahrman is also an avid surfer, paddleboarder and snowboarder.
The St. Regis Deer Valley
One of the most luxurious mountain resorts in the world, The St. Regis Deer Valley, a true ski-in ski-out Resort located slopeside to the pristine runs of Deer Valley, spans 12 acres and features 181 guest rooms, including exquisite one-bedroom suites and luxurious rooms which can be paired with the suites to form spacious two-, three-, and four-bedroom combinations. Among the 181 rooms are 67 elegant Hotel Condominiums and 34 grand Private Residences. Luxurious amenities include the only funicular at a North American ski resort, 24-hour Butler Service, and Ski Valets that make getting on and off the slopes a cinch. The dining collection includes its signature restaurant RIME; bustling Italian bistro La Stellina; Park City’s hottest après spot The Vintage Room; the acclaimed St. Regis Bar; French bistro Brasserie 7452; and the Wine Vault with over 10,000 bottles and 1,200 labels. The Resort boasts a 14,000 square-foot St. Regis Spa, year-round heated outdoor two-tier infinity pool, European style Ski Beach, and year-round recreational activities. The slope-side Resort is just one mile from Main Street in Park City and 39 miles from Salt Lake City International Airport.
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