Comforting Flavors, Artful Technique.
I’m Griffin Smith, but most people just call me Chef Griffin.
My culinary journey started in the U.S. Navy, where I served as a Culinary Specialist, including as personal chef to admirals. The Navy taught me precision, adaptability, and how to deliver excellence under pressure—principles that still guide my work today.
After the Navy, I trained at the Orlando Culinary Academy (Le Cordon Bleu affiliate) and spent the next 15 years cooking and leading culinary teams at some of America’s finest resorts, including St. Regis Deer Valley, Turtle Bay Resort in Hawaii, and Roche Harbor Resort, feeding hundreds daily.
In 2015, I found Park City. I joined Deer Valley Resort as Sous Chef, fell in love with the mountains, and spent five years there before moving next door to St. Regis Deer Valley. During that time, guests started requesting me to cook in their homes, and I discovered a passion for personal chef work.
For the past several years, I’ve been building my business here in Park City—cooking for families in vacation rentals and primary residences, writing cookbooks, and sharing recipes that bring restaurant techniques into home kitchens. My approach is simple: show up on time, deliver what you promised, leave the kitchen cleaner than you found it.
When I’m not cooking, you’ll find me skiing Deer Valley’s slopes, hiking Park City’s trails, or planning my next off-season adventure.
Whether you’re here for a ski week, looking for a tasting menu in your home, or just want to cook some great food yourself, I’m here to help make it happen.