Led by Executive Chef Galen Zamarra, a James Beard Award-winner, Yuta's menu of refined mountain cuisine draws inspiration from a deep reverence for the land as well as the many cultures that have passed through the surrounding mountain region.
Yuta was the name the Ute Indians called the area and themselves, meaning "mountain top" or "people who live high is the mountains." Legend has it, when Spanish explorers arrived and asked the natives what this area was called, they were told "YUTA." Its mountains have seen many cultures pass through or inhabit, starting with the Uto-Aztecan Native Americans; then, the Utes. As US western expansion continued, more cultures moved through the area – from as far away as Eastern Europe and China. Drawing on all of these cultures, we are defining a regional cuisine true to Utah, featuring a wood-burning hearth, and with Lynsey Gammon, our Blue Sky farmer who uses the ultimate in organic farming practices.
Do you work for Yuta? Contact us to learn more about who's managing this profile or gain access.