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 guarantees 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:

Susie Mills $110

I am Susie Mills, the owner and creator of Alta Provisions.  I originally started AP to satisfy the need of high quality drop off meals, delivery service, and provide a conduit between great local private chefs and guests looking for an in-house cooking experience.  I have since honed my personal chef craft pulling from my deep Southern roots and recipes and global adventures.   Having lived abroad for a few years, my food exhibits the diverse culinary experiences I have been fortunate enough to experience,  and each year I chose a culinary destination visit and take culinary classes.   I incorporate  these lessons in my cooking, creating bold and delicious flavors.   In addition, I love featuring local specialities including wild game when possible, apres classics, and wild West flavors.  I have also become a patissiere and  always creating deserts classics and new tastes.  My food is fresh and creative, but also classic and can be simplified for families and special tastes. 

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 skiing 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, fell in love with the place, and moved there.  On Maui, I began my career as 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 spend 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.  

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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.” 

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.