Fresh, Flavorful Restaurants in Park City Utah
Enjoy a modern mountain menu driven by the seasons and inspired by the finest local ingredients. Our modern interpretation focuses on direct flavor and straightforward presentation. Technique and imagination balanced with fresh, contemporary cuisine and the heartiness of the bountiful mountains of Utah create an exceptional dining experience.
Powder offers indoor private dining and additional outdoor seasonal dining with views of the pool and scenic outdoor courtyard. The experience is convivial and relaxed with casual dining and spirits. Powder is the ideal location to gather for apres ski beverages with unique fresh and flavorful menu offerings for the entire family.
Powder Ice Bar
Opening soon for the Winter 2016 Season!
A new nightlife spot to see and be seen at Waldorf Astoria Park City, the Powder Champagne Ice Lounge is a 14-foot bar made fully of carved ice adorned with sculpted ice furniture. Stay warm with a cozy fur blanket and glass of champagne. Serving champagne by the bottle, glass and flights, prices starts at $45 per person which includes live entertainment and passed hors d’oeuvres. Located on the patio adjacent to Powder, the ice lounge will be open from 6 p.m. until close.
Meet the Chefs
Executive Chef, Ryker Brown
While his culinary career began in California, Brown spent most of his career working in mountain destinations including Big Sky Resort as the Executive Sous Chef and the Executive Sous for the Yellowstone Club at Rainbow Lodge. In 2008, he accepted the Executive Chef position at Promontory Ranch Club, and worked his way to Sundance Mountain Resort as the Resort Executive Chef from 2012 to 2014. Brown was most recently the Corporate Executive Chef for Heirloom Restaurant Group where he oversaw operations for seven different concepts.
At Powder, Brown will be introducing new items to the seasonal menus, which draw inspiration from the surrounding Wasatch Mountains and incorporate elements of nature by sourcing and foraging for local ingredients and serving dishes on natural stone and wood.
Executive Sous Chef, Ernesto Rocha
Ernesto moved to Park City from Mexico City at the young age of nineteen, where his culinary career immediately kicked off. He began working on Historic Main Street under famous chefs, dedicating his time to reading recipes and taking notes on their best practices. He quickly learned that American food has a lot to offer and began putting the “Ernesto” touch on classic dishes, adding spices and colors unique to his taste, as well as focusing on diet trends such as gluten free and vegetarian dishes. In the early 2000’s, Ernesto worked at the Stein Eriksen Lodge, 350 Main, and was hired on as a Sous Chef at Riverhorse. During this time he gained a strong local following and learned how to tailor to the taste of the Park City community. For two years, he was the Executive Chef at Zoom Restaurant where he continued to expand his culinary expertise.
Chef Ernesto and Executive Chef Ryker will be collaborating to continue to tailor to the local’s taste and focus on infusing local and organic ingredients in their cuisine.