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.

  • Shirley Butler

    Pastry Chef

    Shirley Butler
  • Shirley Butler

    Shirley Butler

    Having grown up in the English countryside, fresh ingredients were abundant for Shirley Butler. Year round, she and her family handpicked Brussels sprouts and potatoes, hunted rabbits and caught pheasants, and preserved rhubarb and jams. So for Shirley, the job of head pastry chef at a real farm-to-table restaurant is an essential return to roots.

    As with tupelo’s savory dishes, Shirley’s rich desserts emanate from her farflung travels, with the distinct influence of native ingredients. They taste like home.

    While nannying in London, Paris, Italy, and Switzerland, Shirley fell in love with baking. She also became a dynamic entertainer, famous for gorgeous table settings and stunning meals. She ventured to Manhattan to hone her skills, both as a personal chef and in De Gustibus classes alongside Jonathan Waxman and other well-known chefs.

    Shirley and her husband Mark moved to Park City in 2000, where she worked as a private chef and then a baker for Deer Valley Resort. tupelo Park City is her first venture in a restaurant kitchen—and as head pastry chef.

    When she’s not baking her notoriously fluffy madeleines, Shirley can be found painting large, colorful canvases, playing the flute like a pro, and enjoying the company of her two standard poodles, Melvyn and Wesley.

  • Peter Marcy

    General Manager

    Peter Marcy
  • Peter Marcy

    Peter Marcy

  • Sean Marron

    Wine Director

    Sean Marron
  • Sean Marron

    Sean Marron

  • Jenna Neubauer

    Event Manager

    Jenna Neubauer
  • Jenna Neubauer

    Jenna Neubauer

    For Jenna, dining is more than food—it’s a shared experience that sparks human connections. She has a knack for throwing spectacular events, which she does with unwavering success as tupelo Park City’s event manager.

    Working closely with the tupelo Park City team, Jenna elevates dining experiences to new heights. Whether for a heart-warming rehearsal dinner or a productive business meeting, she instinctively anticipates her guests’ needs to ensure a flawless event.

    To this North Dakotan native, hospitality is second nature; she stepped into the industry at 14 while helping out at her family’s restaurant. She’s since earned a B.A. in Hospitality and Tourism Management from NDSU. She loves to make people feel at home and her warm, Midwestern charm never fails to delight diners.

    When not overseeing tupelo Park City’s famously fun events, Jenna finds inner peace on the yoga mat. You can often catch her performing tricky yoga moves at a nearby vinyasa class.

  • 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.