Chris Park

With a love for nature and the red rocks of Utah, Chef Chris Park has traveled throughout the mountain west, and brings his adaptive cuisine, passion for local ingredients and inspiring attention to detail to Canyon Breeze at Red Mountain Resort.

Chef Chris started his career in the greater Philadelphia area and went on to work in several notable establishments including Maison Blanc, Glasbern Inn, Silver Creek Country Club, Cab Frye's Tavern and Inn of the Falcon. Eventually making his way out west has held roles at an Iconic Steak House in Park City, Utah and eventually became Executive Chef for Alta Hotel Group, along with other notable ski resorts throughout the Mountain West states. Under Park's leadership as Executive Chef of the acclaimed Tree Room at Sundance Resort, the outlet earned both Forbes Four Star, AAA Four Diamond status and Best of State. Park was also asked to represent the state of Colorado Ski Industry for fine dining, at the acclaimed James Beard House in New York City, and was named one of the Top Grilling Chefs in North America by Outside Magazine. Park's years of training and hands-on experience is a culmination of serving extensive apprenticeships under multiple French chefs whose restaurants earned Mobil/Forbes Five Star and AAA Five Diamond awards.