Alta Provisions Private Chefs
Our team of local chefs will work one-on-one with you to create the perfect experience. Whether it is a special occasion or nightly dinners for you and your family.
Look below to learn more about who we are. Fill out the form at the below and we will be in touch!
-Act fast - Our chefs book quickly!
Doug Mills began his culinary career in Sun Valley back in 2000. After a brief stint at the Alta Lodge, he transitioned into the private chef world where he has been for the past 18 years. A seasoned veteran of ski cuisine, he is a delight to be around and guarantee to please all with his delicious Italian influenced creations. He prides himself on perfectly cooked meats and sauces, pulling inspiration from around the globe. Some of his specialties include:
· Wild boar tenderloin in green curry with Thai vegetables
· Wagyu beef, roasted root vegetables, red wine jus
· Chicken Marsala, fingerling potatoes, haricots verts
· Slow roasted short ribs, sherry sauce, mashed parsnip
· Braised Chicken thighs, cauliflower mash, cardamon carrots
· Pork tenderloin, slow cooked apple fennel hash, apple cider jus
Salad, appetizers, and dessert can be customized to your preference. He can do almost anything.
Katie Weinner received her culinary diploma from the Northwest Culinary Academy of Vancouver. Chef Katie worked at Plumpjack Café in Squaw Valley, Tahoe’s premier dining destination. In 2010 she moved to Salt Lake City to teach at the Art Institute for over five years. During that time she created SLC POP as a pop-up restaurant, catering and private chef business. She was invited and participated on Top Chef season twelve in Boston in 2014. Chef Katie now spends her Summers in Montana fly fishing and cooking at different lodges and returns to snowboard in Utah in the fall.
Situs Pascual Cuardas was born and raised in a little winery town close to Barcelona, a 10 minute drive to the Mediterranean Sea, called Vilafranca del Penedes
“I grew up spending a lot of time with my grandparents. My grandma was always cooking family dinners of traditional paellas, various tapas with fresh, local ingredients, and all kinds of barbecues. When I was 23 my passion for ski drove me to move to the Pyrenees between Spain and France where I lived for almost 10 years.
In 2005 I went to Hawaii on vacation and fell in love with the place, and moved there. On Maui, I began my career a chef in a small hotel start called Paia Inn. www.paiainn.com I prepared breakfast for guests each morning in a beautiful outdoor setting .I got the honor to expend some time cooking with the private chef of Owen Wilson.
After a year of no skiing, I started coming to Utah for holidays, and moved here permanently in 2014.
I have been working with some of the best private chefs in the area for 6 years now. After several requests for authentic paellas and Spanish cuisine, I was inspired to branch out on my own and serve those dishes of my grandmother I so fondly remember. My typical menu consists of a wide variety of traditional Spanish flavors served tapas style.”
Mussels steamed in white wine
Bruschettas with roasted tomato and eggplant
Grilled steak with marinated peppers and asparagus
Spanish charcuterie and cheeses
Salad of endive, olives, and romesco
Torta Espanola (a potato omlette)
Catalonian crème brulee
And of course my signature Paella.
And many more. I use only the finest ingredients, the freshest seafood available, and organic as much as possible.
If you are looking for a new experience and culinary exploration into the traditional cuisine of my homeland I invite you to take a trip to Barcelona without having to leave your kitchen.
Amy is a talented local chef who has been serving the little cottonwood crowd for years. She is a no-nonsense chef who pumps out great food at an affordable price. Her menus start around $95 per head and up.
“food done well”
3-course menu ideas
Lasagna with Spinach and Portabello Mushrooms
Pot Roast with Caramelized Onions and Roasted Carrots
Chicken Enchiladas with Green Chili and Goat Cheese
Dutch Oven Meatloaf with Mashed Potatoes and Gravy
Grilled Chicken, Sun-dried Tomatoes over Angel Hair Pasta with a Wild
Mushroom Cream Sauce
Marinated Flank Steak
Shepherd’s Pie with Mashed Potatoes
Brown Sugar/Mustard Encrusted Pork Tenderloin
Homemade Mac and Cheese
Chicken and Vegetables with Coconut Curry
All entrees served with salad, dinner bread and dessert.