Question 1

How does multi-day private chef pricing work in Park City, especially for Christmas and Presidents' Week?

Accepted Answer

One written number for the whole stay, built from a day rate, and single dinners start at $150 per person all inclusive. For multi-day residencies over Christmas and New Year or Presidents' Week, pricing is structured per day and includes chef time, all ingredients sourced through SLC's specialty supply chain, prep, daily service, and end-of-stay cleanup. Day rates scale with party size, meal cadence, how many dietary menus run in parallel (vegan, gluten-free, kosher and dairy-free at once is routine), and any specialty asks. We'll detail everything in the All-Inclusive proposal.

Question 2

Is the Sundance Film Festival still in Park City?

Accepted Answer

No. Starting in 2027 the festival moves to Boulder, Colorado, and the first Boulder edition runs January 21 to 31, 2027. We cook festival stays there too: see our Boulder private chef page. Our Sundance in Boulder guide has the dates and venues. In Park City, the busiest weeks are now Christmas through New Year and Presidents' Week.

Question 3

Can you handle Christmas-week and Presidents'-Week residencies at The Colony or Empire Pass?

Accepted Answer

Yes. Christmas-New Year and Presidents' Week are our two highest-demand windows, and 10-21 day multi-generational family hosting is a defining category. The Colony at White Pine Canyon (the largest private ski community in the US at 4,600 acres) and Empire Pass slopeside residences are the dominant venue types. We can scale chef coverage across the window, run daily breakfast-through-dinner programming with après-ski pacing, and handle rotating houseguest counts as family members come and go. Many of our Park City households are standing year-over-year arrangements with the same families.

Question 4

What's included in your All-Inclusive pricing?

Accepted Answer

Everything needed to run the meal, in one written number. Our All-Inclusive proposal covers chef time, all ingredients (SLC's specialty supply chain is the most responsive in the Mountain West — sushi-grade fish, Wagyu, dry-aged proteins, French and Italian imports, kosher and parallel-program sourcing all routine), prep, cooking, plating, professional table service when staffing for larger dinners, equipment when needed for vacation-rental kitchens, travel across the Wasatch Back, and end-of-stay or end-of-meal cleanup. No hidden fees or surcharges.

Question 5

Do you sign confidentiality agreements and NDAs?

Accepted Answer

Yes. NDAs are routine for our Park City work: Bay Area tech-family compound hosting, hedge fund and PE annual offsites at Stein Eriksen and Montage, and high-discretion family-office hosting. Tell us your standards and we'll follow them.

Question 6

How do you handle Bay Area dietary standards and parallel-program sourcing?

Accepted Answer

Bay Area dietary standards are the baseline at Park City, not a special accommodation. The client base routinely brings detailed parallel-dietary spreadsheets — a single dinner can land plated five ways for a household where guests are doing vegan, gluten-free, kosher, dairy-free, and a sushi-grade-only program. We design menus around the spreadsheet rather than retrofit it on top of a standard menu. Sourcing through SLC's specialty supply chain handles the parallel-program ingredient demand without the lead-time pain that would surface in more remote markets.

Question 7

How do you handle altitude in private-chef cooking at 7,000 ft?

Accepted Answer

Park City sits at 7,000 ft and altitude affects protein cook timing, baked-good rise, reduction rates, and multi-course pacing. Our chef team is trained on altitude-adjusted technique. Across a 10-21 day residency this matters for sourdough morning service, steak rest times, soufflé behavior, and how reductions concentrate — the kind of detail you don't notice when it's right but a sophisticated palate immediately notices when it isn't.

Question 8

What about Sundance Institute Director's Lab and year-round Institute hosting?

Accepted Answer

Yes — Sundance Institute year-round programming (Director's Lab, Screenwriter's Lab, Theatre Lab) sits separately from the Festival but drives a steady film-industry chef calendar. Lab participant dinners, mentor hosting, and donor-circle dinners are recurring categories. The Sundance Institute is technically based at Sundance Mountain Resort in Provo Canyon (45 minutes from Park City), but Lab-related hosting frequently extends into Park City when participants are staying at Park City rentals.

Question 9

What is your service area in the Wasatch Back?

Accepted Answer

We serve Empire Pass, The Colony at White Pine Canyon, Promontory, Glenwild, Silver Creek, Old Town Park City, Tuhaye, the Stein Eriksen Residences, and the Montage Deer Valley Residences. Travel across the Wasatch Back is built into the All-Inclusive proposal — you won't see distance surcharges added separately. Deer Valley itself is also part of our footprint — see our Deer Valley page.

Question 10

What if our plans shift mid-residency?

Accepted Answer

Multi-day Park City residencies run on real life: flights get delayed, a storm changes the ski day, guest counts shift. We build that flexibility in. Daily menus and meal counts can adjust on 24 hours' notice. For larger changes (extending the stay, scaling up to a dinner party, adding a second chef for a peak night), we'll re-quote transparently.

Question 11

Private chef or caterer — which is right for Park City?

Accepted Answer

The honest answer for Park City: it depends on guest count and where the meal happens. Eight to fourteen guests at a private residence almost always points toward a private chef — the cooking happens in front of guests, the menu adjusts to the table, and the cleanup is part of the engagement. Once you're above thirty guests or the venue is a private club or off-site, catering's logistics infrastructure starts pulling its weight. If you're still weighing private chef vs. catering, the comparison page lays out the tradeoffs across five dimensions and includes a short decision tool.

Question 12

How much does a private chef cost in Park City?

Accepted Answer

Most Park City dinners run $150–250 per person, all-inclusive — custom menu, groceries, cooking, service, and cleanup in one number. Ski-week and holiday residencies are quoted as one transparent number for the stay. Scenario-by-scenario numbers are in our private chef pricing guide.

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in Park City, UtahHoliday Residency · Ski Week · Bay Area Compound

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Private Chefin Park City, UtahHoliday Residency · Ski Week · Bay Area Compound