The St. Regis Deer Valley, located slopeside with ski-in ski-out access to Deer Valley’s pristine slopes and one of the world’s most luxurious Resorts, today announced the appointment of a new Executive Chef and new Assistant Director of Food and Beverage.
Executive Chef Pierson B. Shields will oversee all Culinary Operations at the Resort, including the Hotel’s signature restaurant, RIME, The Vintage Room, the St. Regis Bar, Mountain Terrace, the Library, banquets and events. Shields, who will oversee a staff of more than 50 cooks and stewards, will work in concert with the Resort’s Consulting Chef Matthew Harris on La Stellina, the new high-concept Italian restaurant to open December, 2022 in the Resort’s Snow Park Building.
Shields was most recently Executive Chef for Grand Hyatt Vail Resort and Spa where he oversaw all resort culinary operations including restaurants, banquets and founded a “Chef Series,” inviting national and local chefs to participate in a Vail dinner series. Prior to that, Shields served as Executive Sous Chef for Hyatt Regency Denver Convention Center where he oversaw an extensive Food and Beverage renovation including a sky lounge and managed the robust banquet operations.
Shields’ experience also includes serving as Banquet Chef / Chef Tournant at Hyatt Regency, Lake Tahoe, Nevada where he was integral to all venues throughout the hotel, culinary operations including menu development for catering and the monitoring of budgets and payroll. Shields, who graduated with a B.A. in Culinary Arts from Kendall College, Chicago, makes his home with his wife and three dogs in Heber City, Utah. An avid outdoorsman, Shields can often be found making tracks in fresh powder.
“It is a privilege to lead the renowned culinary team with its high standards for innovative yet approachable cuisine for which the Resort is known” said Chef Shields. “Menus will utilize the best quality and freshest seafood, meats and game from around the country as well as sourcing from local farmers and businesses. The awe-inspiring beauty of the Wasatch Range and views from the Resort inspire culinary creativity.”
The St. Regis Deer Valley also announced the appointment of Parker Teske as Assistant Director of Food and Beverage. Teske comes to the Resort from the Goldener Hirsch Inn in Park City, where he served as Director of Outlets, responsible for all food service sales, costs and budget administration. He also interfaced with front of house personnel and was responsible for implementing all company policies including maximizing productivity and customer service.
“To serve as Assistant Director of Food and Beverage at The St. Regis Deer Valley is an extraordinary opportunity to grow in the luxury hospitality field. I have had the good fortune to live in Park City for nine years, and the town offers everything about which I am passionate including skiing, mountain biking, great food and libations,” said Parker Teske.
General Manager of The St. Regis Deer Valley Tyler Mugford said, “We are pleased to welcome Chef Pierson Shields with his extensive experience which encompasses all aspects of fine cuisine, dining, operations and management. Chef Shields will provide the extraordinary service and innovative menus for which The St. Regis Deer Valley is known.” Mugford continued, “Parker Teske and his comprehensive knowledge of local hotels and hospitality adds a dynamic dimension to the Resort’s food and beverage operation. The collective backgrounds of Mr. Shields and Mr. Teske will ensure the highest level of service and performance.”