The Lodge at Blue Sky
Executive Chef Galen Zamarra started working with The Lodge at Blue Sky, Auberge Resorts Collection’s Utah property, when it opened in late May 2019. In this role, he creates inspired culinary experiences on property including Yuta, The Lodge’s signature restaurant featuring authentic flavors inspired by indigenous ingredients and breathtaking views.
Zamarra joined The Lodge at Blue Sky from the highly regarded Mas (farmhouse) and Mas (la grillade) restaurants in New York City. In his nearly 25 years of experience in both The United States and Europe and with a culinary arts degree from The Culinary Institute of America, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France. Zamarra was recognized as the James Beard Foundation “Rising Star of the Year” during his tenure at Bouley Bakery.