The story
At The Lodge at Blue Sky, Auberge Collection, Yuta is a restaurant that lets the landscape lead. The setting is clean and modern, its neutral tones blending with the surrounding Wasatch Mountains. The menu is drawn from the many cultures that have passed through this region—Indigenous, Spanish, Mexican, Chinese, and Eastern European—each leaving a subtle mark on the kitchen’s refined mountain cuisine.
Executive Chef Guillermo Tellez, a James Beard Foundation award recipient, brings over thirty years of experience to the role. He works closely with the property’s Director of Farming, Lynsey Gammon, who oversees Gracie’s Farm. The farm supplies organic eggs, vegetables, herbs, honey, and more, with nearly everything on the menu sourced from local purveyors. This farm-to-table approach is not a slogan; it’s the daily reality of the kitchen.
The restaurant offers a range of dining experiences. Breakfast and lunch are approachable, designed to fuel a day of adventure. Dinner is more expansive, with four- to six-course tasting menus that showcase the season’s best. The bar is open daily, serving craft cocktails and High West Whiskey. For alfresco dining, the Yuta Terrace offers dramatic views of Alexander Canyon.
Yuta has been recognized with a Forbes Travel Guide Four-Star award and was named one of Wine Spectator’s Best Restaurants for Wine in 2025. The wine program is carefully curated to complement the earthy, ingredient-driven dishes.
This is cooking that respects the land, the people who worked it, and the guests who gather at the table. No fluff, just honest, flavorful food rooted in a mountain valley.
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History
Yuta's clean, modern aesthetics may not be what you’d expect at a resort nestled in the midst of Utah’s mountains, but the neutral design blends beautifully with the surrounding natural landscape.The kitchen is helmed by James Beard Award-winning executive chef Galen Zamarra. The Switzerland-born toquemost recently worked at Geoffrey Zakarian’sThe Lambs Clubafter opening New York City’s highly acclaimed Mas (Farmhouse) and Mas (La Grillade).Yuta's Western cuisine is inspired by a range of influences, from the indigenous peoples who populated the land, to the Spanish and Mexican explorers in the area, and even the Chinese and Eastern Europeanworkers who built the railroad infrastructure here in the 1800s.Blue Sky Ranch has an onsite farm that produces organic eggs, vegetables, herbs, wildflowers and honey for thePark Cityrestaurant. Additionally, the chef tries to source almost everything on the menu from local purveyors.The lunch menu is designed to be approachable, allowing you to get in and get on with the day’s activities. The dinner offerings are more expansive and adventuresome, with the option for four- to six-course tasting menus.
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