Jason Lahrman is Executive Sous Chef for The St. Regis Deer Valley and its entire Dining Collection. The St. Regis Deer Valley, considered one of the most luxurious mountain resorts in the world, features exceptional dining options with cuisine as exquisite as its views.
RIME, the Resort’s award-winning Signature restaurant, features fresh seafood flown in daily from the pristine waters of Nantucket, Maine and Hawaii, plus prime cuts of sustainably sourced meats. The Wine Vault, with its with its crescent shaped grey tufted banquettes and dark blue linen walls, features over 10,000 bottles with more than 1,200 labels. La Stellina is a high-design Italian restaurant where locally sourced produce combines with Italian meats, cheeses, and pastas.
The light-filled Brasserie 7452 offers new twists on favorite French fare. The St. Regis Bar, with its supple leather seating and vibrant triptych mural that pays tribute to the history of Park City, features an excellent lunch and dinner menu as well as a creative cocktail menu including the renowned 7452 Bloody Mary. The Mountain Terrace is perfect for an al fresco meal under the typically cornflower blue or starry skies of Park City.
Prior to joining RIME in 2022, Lahrman worked as Executive Sous Chef/ Chef de Cuisine at The Hythe in Vail, Colorado. The Hythe was previously known as Vail Marriott Mountain Resort, where Lahrman had been Executive Sous Chef/ Chef de Cuisine since 2013. Before Vail Marriott Mountain Resort, Lahrman was Executive Chef for Tavern on the Gore, also in Vail.
An intrepid traveler, Lahrman’s global adventures have informed his innovative cooking, with a focus on Asian fusion cuisine as well as integrating Indian and Pacific Ocean fare with traditional cuisines. A resident of Heber City, Utah, Chef Lahrman’s passions include cycling and all things cooking related including immersing himself in food history and culture. Lahrman is also an avid surfer, paddle boarder and snowboarder.