Our 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.
Tupelo Park City is the culmination of one chef's relentless exploration of food terroir.
Young and ambitious, Chef/Owner Matthew 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 Park City, 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 in dishes that are decidedly American, tupelo Park City 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.
The 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 Chef 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.