Matthew Harris joined The St. Regis Deer Valley as Consultant for Its New Restaurant, RIME
Chef Matthew Harris returns to The St. Regis Deer Valley where he opened and served as Chef de Cuisine of J&G Grill ten years ago. His illustrious career began in Atlanta where he was Executive Chef at Kevin Rathbun and Pano Karatossos' Buckhead Diner and then opened the city's critically acclaimed Market by Jean-Georges. He also trained at Jean-Georges Vongerichten's signature restaurants in New York. Most recently he experienced New England seafood firsthand as Executive Chef of Nantucket Yacht Club, then returned to Utah to open his celebrated tupelo Park City. His dishes have been featured in Food & Wine, Bon Appétit, SKI, Town & Country and he has appeared on CBS' Fresh From the Kitchen and NBC's Today Show.
Chef Harris' love of food and of the outdoors (he is an avid skier and rock climber) informs his ever-evolving culinary concepts. His menu for RIME offers sustainably sourced seafood and locally sourced meats, including wild game - such as Delta Elk from Utah - in a modern take on the classic surf and turf. Seafood selections arrive daily from Maine, Boston and Nantucket and also will feature local specialty Rocky Mountain trout. Dinner entrees include Lobster Pan Roast with chorizo, aged sherry, fennel and saffron and Short Rib Rigatoni bourguignon with local mushrooms and smoked parmesan. RIME Seafood & Steak is open for breakfast, lunch and dinner, as well as private events. RIME refers to the thin layer of frost formed by rapid freezing of water in cloud or fog, often found on the hull of fishing boats.
