Our Team

Matt Harris

CHEF + OWNER

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.

After tupelo Park City debuted in 2015, Matt also opened RIME Raw Bar (at Deer Valley Resort®), the world’s first ski-in/ski-out raw bar; RIME at The St. Regis Deer Valley, The St. Regis Bar, Brasserie 7452, and The Mountain Terrace; and most recently, Wild Ember BBQ.

Chef Matt’s culinary expertise garners acclaim from foodies and skiers alike. His dishes feature in Food and Wine, Bon Appetit, SKI, Town & Country, and more. Matt has appeared as a celebrity guest chef on CBS and on NBC’s Today Show, and was selected to cook at the James Beard House in NYC alongside other notable Park City chefs.

In his off hours, he is a true outdoorsman. As a mountaineer, he has 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 Harris (Alvarez)

PARTNER

Being married to a chef has its incredible advantages. tupelo Park City co-owner Maggie Harris 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."