Chef Michael J. Showers
High West Distillery
Michael joined High West as the executive chef in 2018. His cooking roots stem from the Pacific Northwest. He attended the Culinary Institute of America of St. Helena, CA. After working abroad in San Sebastian, Spain, he returned home to Seattle and worked in the kitchens of renowned restaurants such as Tulio, Dahlia Lounge and Brasa, where he cooked alongside James Beard Award winners, Tamara Murphy and Holly Smith. Here, he learned the value of working with local farmers and artisan food producers, as well as the benefits of sustainable farm- to-table cooking that he still practices today.
Michael headed to Montana to take the executive chef role at The Gallatin Gateway Inn, followed by The Lodge at Sun Ranch, one of Travel Channel’s top three eco-lodges in the hemisphere in 2007. During his time here, he became certified as a level 1 & 2 Wine Professional through the Culinary Institute of America.
Upon moving to Park City, Michael became the executive chef at the Goldener Hirsch Inn at Deer Valley Resort. Under his direction, the restaurant maintained its AAA 4-Diamond award and earned the “Best Restaurant in Park City” title by Salt Lake Magazine in 2010. After becoming corporate chef and seafood specialist for Nicholas & Co., Michael opened the Dejoria Center in Kamas, UT, in 2015 as executive chef & food & beverage director. He currently leads the High West culinary team, pairing innovative Western Mountain cuisine with High West’s award-winning whiskeys.