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Private Chef Services

Make your vacation the ultimate in relaxation and culinary delight!

Imagine coming back to your home after a full day of skiing to have one of our chefs preparing an amazing meal while you get to relax in your hot tub, get a massage or just read a book. Alta Chalets employs top notched private chefs who will work with you on menus, dietary restrictions and special requests.

Meet our chefs here!

Private Chef Sample Menus

We tailor all of our menus to meet the needs of our clients and their guests. Using the best and freshest ingredients, we strive to create food that will satisfy all of your senses and give you something to look forward to at the end of the ski day. Here are some of our favorites!

Apres Ski

  • charcuterie board: a selection of local meats, cheeses, fresh fruits, nuts & accoutrements
  • assortment of crostini
  • fresh ricotta, roasted broccoli, hot honey
  • sundried tomato, white bean purée
  • gorgonzola mousse, pear, thyme
  • roasted red peppers, boquerónes, herbs
  • fresh ricotta, kale, mushrooms
  • oven roasted tomatoes, basil, mozzarella
  • butternut squash, almonds, pomegranate, sage
  • bacon jam, arugula, balsamic
  • Stuffed mushrooms warm-marinated olives, red grapes & feta; crusty bread
  • deviled eggs
  • baked three cheese dip with chives
  • honeydew melon & lox
  • blistered shishito peppers
  • pimento cheese & toast
  • crispy artichoke hearts, lemon-yogurt dipping sauce
  • corn chips, salsa, guac
  • warm figs, bacon, hot pepper


  • braised chicken thighs, olives, capers, prunes, brown rice, roasted broccolini
  • sockeye salmon, herb crème fraiche, wild mushroom barley
  • chicken pot pie, mashed potatoes
  • bbq chicken drumsticks, coleslaw, corn bread, maple-baked beans, potato salad
  • pork tenderloin, herby-Dijon sauce, baby potatoes, apple sauce, sautéed greens
  • seared scallops, pancetta, swiss chard, parsnip purée, red wine jus
  • Chicken & vegetable green curry, jasmine rice, mango chutney, garlic naan
  • Mexican fiesta: carne asada, green chile pork, red beans & rice, pico de gallo, pickled red onions, avocado crema, street corn salad
  • braised lamb meatballs, tzatziki, herb cous cous, roasted root vegetables, tahini-honey dressing
  • garlic-soy pork sausage & cabbage stir fry, thai-chile cucumber salad, coconut cauliflower rice
  • beef bourguignon, crusty garlic bread
  • braised short ribs, polenta, root vegetables
  • butter-basted sirloin, mushroom sauce, mashed potatoes, assorted veg
  • citrus-soy roasted salmon, wild rice, wilted bok choy


  • twice-roasted sweet potatoes with chile yogurt & mint
  • stuffed acorn squash, sausage, apples, celery herbs
  • roasted kabocha squash, toasted sesame seeds, arugula, sherry vinaigrette
  • roasted beets, blood orange, pistachios
  • kale & brussel sprout salad, almonds, apples, pecorino
  • parmesan-roasted cauliflower
  • fattoush salad, cornbread crutons
  • arugula & pear salad, gorgonzola, shallot vinaigrette
  • classic wedge salad, buttermilk-herb dressing
  • ratatouille
  • simple mixed greens, fennel, herbs, cider vinaigrette
  • curried pumpkin and squash soup
  • balsamic Brussel sprouts, bacon, cranberries
  • zucchini noodles with pesto
  • baby potatoes, parmesan, gribiche dressing


  • poached pears, mascarpone whipped cream
  • ice cream sundae bar with all the fixings
  • winter fruit crisp with vanilla ice cream
  • strawberry shortcakes, biscuits, strawberries, whipped cream
  • chocolate croissant bread pudding
  • griddled pound cake, fruit compote, Chantilly cream


  • assorted strata, quiche, or frittata: meat or veg
  • breakfast tacos/burritos: eggs, beans, potatoes, chorizo, pickled red onions, cheese, avocado, salsa
  • sweet potato hash, poached eggs, garlicky greens
  • yogurt parfait bar: fruit, nuts, granola, compote, maple syrup
  • assorted breakfast breads, muffins, scones
  • pancakes, blueberries, bananas, chocolate chips
  • smoked salmon platter, bagels, tomato, red onion, capers, assorted cream cheese
  • biscuits & sausage gravy with fried eggs
  • baked maple-cinnamon French toast
  • breakfast salad, seasonal greens, bacon, goat cheese, tomatoes, poached eggs, mustard-cider vinaigrette
  • assorted fresh fruit/fruit salad
  • bacon, sausage, ham
  • eggs to order
  • toast, butter, jams

Private Chef Reviews
Jeb B. – February 13, 2016
I just wanted to drop you a line about our experience at this year’s trip. As you know, we have been coming to Alta for more than 25 years. This trip was clearly one of the best. The food and service were top-notch. The menu was not only varied but plentiful. I particularly appreciate that you were able to meet some of the dietary requests that we had including the vegetarian menu and some last-minute requests for change simply due to personal taste. That was clearly above and beyond. The wine selections were again top-notch and consistently complemented the menu. We also all appreciate the snack assortment for those of us who would rather pack a lunch than fight the crowds on the mountain. Not to mention that cafeteria style food is also a disappointing step down from what we receive at the Chalet. Over our many years at Alta, we have had the opportunity to try a variety of places in the Canyon. It makes us appreciate what you do even more. It really adds to the experience when at the end of the day you can simply relax with hors d’oeuvres, wine and a great meal rather than having to gather a large group and go out for food that would not be nearly the quality that you provide. Combine this with a consistently friendly and helpful staff who are more than willing to go the extra mile to guarantee a great experience and you have an unbeatable combination. Keep up the great work! We can’t wait to get back this winter.

Leslie G. – December 24, 2015 “Our large family of 24 gathered over the holidays for a great week of skiing in Utah. We asked Dan and his crew to stock the house with full breakfast and picnic lunch items, beverages, wine and booze, and then to cook in house and set up dinner for each night. After a day of skiing we would all return home to the delicious smells of our cooking dinner and lay eyes on a gorgeous apres ski spread prepared by our chef Joe. Dan managed to feed three meals a day to 24 people for 5+ days for a remarkably low price (much lower than other caterers when we compared prices). His team knows how and where to provision with healthful, organic food and great wines at low prices and his chef certainly knows how to make gourmet meal after gourmet meal. And the kitchen was left spotless after each fabulous dinner. While putting the finishing touches on dinner, Dan and Joe would recount stories of ski or river adventures and share great tips for where to find the fun ski runs under certain conditions. They also helped with other transportation and logistics questions we had. They were like part of the family and made our holidays very merry and bright”. ~Leslie form Portland, OR

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