Discovering WildKitchen at The Lodge at Blue Sky

At The Lodge at Blue Sky, Auberge Resorts Collection, dining transcends the traditional and becomes an adventurous experience high in the mountains. This unique venue embodies the concept of a "wild kitchen," where open-fire cooking meets the breathtaking beauty of nature.

Exclusive Dining Experience

Imagine an intimate dinner set against a stunning mountainscape, with only 24 guests per night. The dinners, available from Wednesdays through Sundays until late September, take place in an open-air setting accessible exclusively by 4×4 vehicles, in-house cars, or guided hikes. This exclusivity makes each dining experience not just a meal, but an adventure.

A Premier Culinary Concept

WildKitchen, conceived by filmmaker Guy Ritchie, made its U.S. debut at Blue Sky in 2024. Central to this culinary endeavor is the WildTent, a retractable canvas and hardwood structure, and the WildTable, a versatile cooking station. This innovative setup allows chefs to engage in a variety of cooking methods—grilling, smoking, roasting, boiling, and frying—over an authentic open flame.

Guest Chef Series

This summer, the resort is hosting an exciting guest chef series, providing a unique opportunity for diners to interact closely with culinary experts from across the country. Not only do these communal dinners enhance the social aspect of dining, but they also allow chefs to immerse themselves in the enchanting summertime atmosphere of Wasatch Back.

Chef Kim Canteenwalla, from Honey Salt in Las Vegas, highlights the personal nature of these dinners. “The best part to me is the close personal interaction with your dining guests,” he says, emphasizing that the experience feels much more intimate than dining in a conventional restaurant.

Embracing Nature’s Challenges

Working outdoors naturally brings a set of challenges, such as unpredictable weather and varying temperatures. Yet, Canteenwalla embraces these elements, calling it “Mother Nature at its best.” The ability to incorporate local and regional produce from Blue Sky’s Gracie’s Farm is a significant advantage, allowing chefs to highlight seasonal ingredients in their dishes.

Canteenwalla’s culinary philosophy emphasizes high-quality ingredients, allowing them to shine in their simplest forms. He believes that cooking outdoors should resonate with the surrounding environment and the elemental nature of the culinary techniques—grilling, smoking, and more.

Celebrating Local Talent

Chef Seth Adams, owner of Riverhorse on Main in Park City, feels honored to be featured as a local chef among the guests. “They called and said they wanted to feature a local chef,” he shares, noting that the series typically highlights out-of-town talent.

One of the greatest perks for Adams is the direct access to Gracie’s Farm ingredients. “By that time, their greenhouse is going off, so I’ll be able to pick whatever I want from there,” he says enthusiastically. This access not only enriches the dinner experience but also inspires new menu items when he returns to Riverhorse.

Creative Culinary Freedom

As both guest and resident chefs finalize their menus, they look to blend creativity with the breathtaking backdrop. Adams plans a playful meal that showcases “upscale, eclectic American cuisine and uncomplicated, seasonal dishes.” He relishes the opportunity to experiment with ingredients and cooking methods outside his usual routine.

Scheduled guest dinners include renowned chefs like Ryan DePersio of Battello and Dan Kluger of Loring Place, underscoring the caliber of culinary talent featured throughout the series.

Experiencing Fine Dining in Nature

The WildKitchen experience not only challenges chefs but also redefines fine dining. Executive Chef Guillermo Tellez leads the regular WildKitchen dinners during the summer, seeing it as a chance to merge the outdoors with culinary excellence.

“The open-fire design creates opportunities for fun challenges and a unique interpretation of fine dining,” Tellez explains. The experience prioritizes the delivery of both food and narrative, inviting guests to engage actively with the culinary process.

Building a Memorable Experience

At WildKitchen, guest interaction is central to the dining format. Whether it’s through hands-on activities or sharing personal culinary stories, the experience grows richer with each engagement. Tellez emphasizes the importance of presenting high-quality ingredients and making the meal feel personal and meaningful.

The ethos driving WildKitchen aims for a seamless connection between fresh cooking and sustainability, aligning closely with the values both chefs and diners hold dear.

Reservation Information

For those intrigued by this one-of-a-kind dining adventure, reservations can be made through The Lodge at Blue Sky’s website. The dining options range from the regular WildKitchen series, priced at $150 for adults, to the Guest Chef Series, which costs $250 per adult. For families, it’s $125 for children under 12, with optional wine pairings available.

With such a rich tapestry of experiences, WildKitchen at The Lodge at Blue Sky promises culinary exploration amid nature’s splendor, inviting guests to savor the flavors of the season in a truly remarkable setting.