story

Impossibly sweet scallops. A rainbow of heirloom carrots. Hand-crafted wines that radiate their makers’ identity and terrain.

At tupelo Park City, we’re celebrating globally inspired food, artisanally sourced and stunningly prepared.

Park City's newest fine dining restaurant is the culmination of one chef's relentless exploration of food terroir. Young and ambitious, executive chef/owner Matt Harris learned to cook and rose to top chef in a few impressive culinary empires (Jean Georges Vongerichten, Kevin Rathbun, Pano Karatossos). He then embarked on a mission: visiting local producers across the country and around the globe: farmers to fisherfolk, ranchers to cheesemongers. He waded waters, tromped muddy fields, and wrestled with pigs like a true farmhand—all in pursuit of the very best the earth and oceans had to offer. His adventures formed the foundation for tupelo, and the rich, luminous stories underlying every dish.

Our dishes pair full-bodied, flavorful ingredients in unexpected ways. Each is a testament to prized local fare and the small-batch producers who grow, distill, or raise it. We reach far and wide to compile carefully cultivated and startlingly luscious foods on your plate. And we enjoy the hell out of doing it.

With notes of global influence—chargrilled Chilean octopus, Thai pickled tomato Nam Prik—in dishes that are decidedly American, tupelo celebrates what we love most about food: its ability to tell a perpetual story.

Kick back and join us in our own journey—and learn, connect, and indulge.

name

“She’s as sweet as tupelo honey / Just like honey from the bee” – Van Morrison

Native to the American Southeast, tupelo trees bloom for a brief, spectacular moment. The delicate honey produced from their sunburst-shaped blossoms is considered the gold standard of honeys. It’s difficult to harvest and rare outside the community where it is created – tupelo honey is a labor of love.

The name tupelo Park City reflects the adaptation of Matt’s Southern roots to the Beehive State. It’s also inspired by the hyperlocal, small-scale production model that bees epitomize. A hive is both vital to and dependent upon its environment and, like a bee that produces a complex honey by traveling from bloom to bloom, Matt’s cuisine is the distinct result of his global travels.

TEAM

  • Matt Harris

    Chef / Owner

    Matt Harris
  • Matt Harris

    Matt Harris

    Some write books. Others shoot films. For Chef-Owner Matthew Harris, his menu captures the vivid culinary stories from his life.

    These stories were pursued as mysteries—populated by a cast of characters with patience, passion, and perspective. These craftspeople put time and pride into what they make, and you can taste their thoughtfulness—and his own—in tupelo’s varied food.

    Chef Matt began his culinary career with Kevin Rathbun and Pano Karatossos of the Buckhead Life Restaurant Group (Atlanta), eventually becoming Executive Chef of the Buckhead Diner. He then opened Atlanta’s critically acclaimed Market by Jean-Georges, achieving four-star reviews, and trained at Jean-Georges Vongerichten’s famed New York establishments. He opened J&G Grill (his second Jean-Georges restaurant) and the St. Regis Bar (at St. Regis Deer Valley)—and settled in Park City for the long haul.

    An authentic practitioner of the principles of slow food and farm-to-table cuisine, Chef Matt has appeared on CBS’ Fresh From the Kitchen as a celebrity guest chef, and in Food and Wine, SKI, Esquire, and more.

    In his off hours, he is a true outdoorsman. As a mountaineer, he’s summited Mount Rainier (WA, Liberty Ridge route), Mount Hood (OR, Sandy Glacier Headwall), Cotopaxi (Ecuador), and numerous peaks in the Grand Teton range. And of course, he skis—both on-piste and backcountry.

  • Maggie Alvarez

    Partner / Tiger Mom

    Maggie Alvarez
  • Maggie Alvarez

    Maggie Alvarez

    Being married to a chef has its incredible advantages. tupelo Park City co-owner Maggie Alvarez gets to taste rare, impossibly fresh ingredients. More so, she’s learned the difference between when food producers care—and when they don’t. “Most of us buy things and have no idea where they come from, how they’re made, or who makes them. I know it’s impossible to know the origin of everything, but food is different. It’s intimate,” says Maggie. "Knowing the story behind something you put in your mouth brings a whole new level of appreciation to your meal."

    Like her husband, Maggie is an avid sportsperson. “I’ll ski any mountain I can get to the top of, and I’m determined not to let my short legs hinder me in hiking, biking, and rock climbing.” She reads fiercely, and her father, a NASCAR veteran, taught her to drive the wheels off just about anything.

  • Nick Zocco

    Chef de Cuisine

    Nick Zocco
  • Nick Zocco

    Nick Zocco

  • Brian Williams

    General Manager

    Brian Williams
  • Brian Williams

    Brian Williams

  • Paige Williams

    Wine Director / Event Coordinator

    Paige Williams
  • Paige Williams

    Paige Williams

  • Dustin Nordman

    Restaurant Manager

    Dustin Nordman
  • Dustin Nordman

    Dustin Nordman

  • Brandon Esposito

    Sous Chef

    Brandon Esposito
  • Brandon Esposito

    Brandon Esposito

  • Josephine Hansen

    Sous Chef

    Josephine Hansen
  • Josephine Hansen

    Josephine Hansen