Matthew Harris

Coming Up

Training at Brighton and Ecole LeNôtre, Paris, gave Harris a formal base before a sequence of roles that mark a measured climb through high-output kitchens. He became Executive Chef at Buckhead Diner in Atlanta, then chef / opened Market by Jean-Georges at Market by Jean-Georges in Atlanta, followed by chef / opened j&g grill at J&G Grill in Park City, Utah. He later served as chef / opened the St. Regis Bar at The St. Regis Bar in St. Regis Deer Valley. The path moves from Atlanta to Park City without losing focus on standard, detail, or execution. Since 2015, he has been chef and owner and co-owner and Executive Chef of Tupelo Park City.

Where They Are Now

Opened in 2015, Tupelo Park City in Park City, Utah, is built around farm-to-table cooking with a Southern frame, but the format stays fluid. Local products set the base, and the operation extends that thinking into recycling, composting, and produce grown on the family farm. Those practices sit inside the daily work rather than beside it. Harris puts the logic simply: "If it’s using local products, we’re using local products, then we take it the next step further and grow it on the farm ourselves." The restaurant’s profile is broad, but the execution stays disciplined. Its specialty is globally inspired food, artisanally sourced and stunningly prepared, which describes a kitchen aiming for clarity rather than volume. The food is composed, vivid, and precise, with sustainability treated as part of the method instead of a separate claim. Harris has said the standard has become routine: "It’s so ingrained in what we do now. It’s like everyday business."

Signature

Matthew's signature dishes include RIME Raw Bar and Tupelo Park City. The names point to two ends of his range: one centered on the precision of a raw bar, the other tied to the restaurant that anchors his current work.

In Their Words “If it’s using local products, we’re using local products, then we take it the next step further and grow it on the farm ourselves.”

Honors

Matthew's honors include James Beard Foundation Best Chef: Mountain Award semifinalist and Most consistently excellent restaurant. Those recognitions point to the consistency of the work and the clear point of view behind it.