When chef Matt Harris was in New York City this fall for the James Beard Foundation's 'Platform' experience, New Yorkers raved about the mountain delicacies he and his Park City colleagues lavished upon them, such as fresh Idaho trout, natural Utah lamb, and Niman Ranch grass-fed beef. Matt's refined western dishes are burnishing his growing national reputation, "but I spent 10 years cutting my teeth in the South at some of Atlanta's best restaurants," recalls the native southerner. "I was hooked on the high energy, fast-paced restaurant environment the moment I walked in the door." Tupelo (one of his six Park City sister restaurants) is a salute to these southern roots, "from the ingredients to the simple preparation techniques."
Gravitating to the mountains as the opening chef of the J&G Grill at Saint Regis, "I only planned to stay for a year," Matt remembers. But dazzled by a community "so full of life, with people who are super happy just to be here," Matt soon fell in love. "There is always something going on around every corner," he enthuses. Discovering that Park City is in tune with his vibe as an "over-the-moon dog and animal lover" sealed the deal for Matt and his family.
Matt attributes his culinary success in Park City to “hard work and loving what you do,” though he modestly acknowledges “a lot of luck” as well. Embracing the Park City lifestyle, Matt values his free time with family, communing with nature while skiing, hiking, mountain biking, and camping. “We love waking up in such a beautiful place each morning with tons of fun activities and things to do,” he smiles. “It just never gets old.”