i. Biography
In 2024, Guillermo Tellez moved into the Executive Chef role at The Lodge at Blue Sky and Yuta, bringing a farm-to-table approach shaped across Mexico, Philadelphia, and Chicago, and tempered in kitchens where timing, repetition, and service discipline matter. The work reads as practical regional cooking: direct, seasonal, and built from the habits of rooms where every menu has to hold up under pressure.
The Climb
Early work under Charlie Trotter, followed by a rise to Head Chef at Charlie Trotter's, established a standard of technical control and leadership. In 2004, Guillermo Tellez led the opening of "c" restaurant at One&Only Palmilla in Cabo San Lucas, Mexico, putting him into a resort kitchen defined by the demands of a new dining room and its setting. His route then passed through Red Owl Tavern at Hotel Monaco in Philadelphia, Pennsylvania, where he served as chef, before Chicago in 2013 as chef at Tavernita and Little Market Brasserie. Later, he took on chef at Flora's Field Kitchen in Baja California Sur, Mexico, extending a kitchen practice that stays close to the ground it cooks from. The throughline across those positions is straightforward: seasonal cooking, efficient execution, and an instinct for what each place can support.
Today
In 2024, Tellez took the Executive Chef role at The Lodge at Blue Sky in Wanship, Utah. The kitchen works from farm-to-table principles, with proximity to growers shaping both pace and plate. The menu starts with what is available, and the day’s produce sets the terms. "The fact that we can work very closely with farmers makes it a lot easier and more exciting," he has said. The line points to a kitchen model built on short supply lines and clear input, where ingredients arrive with less handling and more immediate purpose. "Everything is based on what we have available, and what is in season," he has said. That approach keeps the work anchored to supply and timing, letting the menu follow the calendar instead of forcing the calendar to serve the menu.
Signature
Guillermo's signature dishes include Gracie's Beet Salad and Everything Hawaiian Bread. Together, they show the range in his cooking: one leaning on earth and brightness, the other on the structure and warmth of bread served at its best.
In Their Words “The fact that we can work very closely with farmers makes it a lot easier and more exciting.” “Everything is based on what we have available, and what is in season.”
Recognition
Guillermo's honors include James Beard Foundation's Felipe Rojas-Lombardi Award of Achievement for Hispanic Chefs.
Profile updated July 2026
FAQ
Asked of Guillermo
What is Guillermo Tellez's current role?
As of 2026, Guillermo Tellez is Executive Chef.
Where did Guillermo Tellez work before?
Guillermo Tellez's earlier career included Charlie Trotter's, One&Only Palmilla, and Red Owl Tavern at Hotel Monaco.
What recognition has Guillermo Tellez received?
James Beard Foundation's Felipe Rojas-Lombardi Award of Achievement for Hispanic Chefs.
