MOUNTAIN MAGAZINE: 4 Top Resort Executive Chefs Reveal This Season’s Food Forecast
Matthew Fradera oversees the culinary operations of all dining outlets at The St. Regis Deer Valley, including Rime, La Stellina, Brasserie 7452 and Vintage Room. The Chicagoland native started cooking at a young age after receiving a kids’ cookbook for his birthday. Through the SkillsUSA workforce development program, Fradera competed in cooking challenges in high school and then attended culinary school at Johnson & Wales University in Denver. After years of working his way up the line in Michelin-starred restaurants in New York City, he relocated to Park City in 2020.
Fradera and his team are continually seeking ways to “deliver the best food product in Park City” at The St. Regis, he says. For example, they added a Sunday Summer Brunch in 2025 and look forward to reintroducing a skiers’ lunch buffet at Rime this season. Fradera is most excited about the addition of caviar and A5 Wagyu beef (the highest quality rating given by the Japanese government) for winter. The team now includes sushi chefs, so the Brasserie and Vintage Room menus have enhanced sushi options. If you haven’t locked in your holiday reservations, Rime will serve a prix fixe dinner, while La Stellina will feature a traditional Feast of Seven Fishes on Christmas Eve.
