Meet THE Team
Chef Matthew Harris
CHEF + RESTAURATEUR
Some write books. Others shoot films. For Chef Matthew Harris, his menus capture the vivid culinary stories from his life. These stories were pursued as mysteries—populated by a cast of characters with patience, passion, and perspective. These craftspeople put time and pride into what they make, and you can taste their thoughtfulness—and his own—in each dish he creates.
Chef Harris began his culinary career with Kevin Rathbun and Pano Karatassos of the Buckhead Life Restaurant Group in Atlanta. He then trained at Jean-Georges Vongerichten’s famed New York establishments and went on to open several Jean-Georges locations.
In 2015, Chef Harris’ skills and vision landed in Park City, where he opened his award-winning fine-dining restaurant, tupelo Park City. Three years later, Harris established RIME Raw Bar at Deer Valley Resort™, the world’s only slope side raw bar, which inspired RIME | Seafood and Steak. His culinary vision is brought to life in the Dining Collection at The St. Regis Deer Valley.
An authentic practitioner of the principles of slow food and farm-to-table cuisine, Chef Harris has had the honor of cooking at the esteemed James Beard House in New York City, and has appeared on NBC’s TODAY Show, CBS’ Fresh From the Kitchen, and in Food and Wine, Bon Appétit, SKI, Esquire, and more.
In his off hours, he is a true outdoorsman. As a mountaineer, he’s summited Mount Rainier, Mount Hood, Cotopaxi, and numerous peaks in the Grand Teton range.
And of course, he skis—both on-piste and backcountry.
Chef Pierson Shields
EXECUTIVE CHEF
Executive Chef Pierson Shields is no stranger to the high expectations that coexist with the St. Regis name and meets them with a warmth of character and mastery of the culinary arts.
Shields oversees RIME, St. Regis Bar, Brasserie 7452, Wine Vault, The Vintage Room, Astor Bar, Mountain Terrace, The Library, and La Stellina.
Recently, Chef Shields headed an event at Savor Big Sky Food, Wine & Spirits Festival to entice the nearby mountain town residents to plan a visit to one of the many restaurants at the St Regis when they are in Park City.
Pierson sits on the board of Auguste Escoffier School of Culinary Arts knowing the importance of a good foundation when beginning your culinary career. He is also active in several community private events in Park City, feeling strongly that being involved in the local community is what makes a new city feel like home.
Chef de Cuisine
CHEF DE CUISINE,
RIME | SEAFOOD & STEAK
Coming soon!
Chef Josephine Hansen
CHEF DE CUISINE,
LA STELLINA
Coming soon!