Deer Valley Hosts Chef Diego Briones for Taste of Luxury

Deer Valley’s Taste of Luxury series continued January 5 with a special dinner led by Chef Diego Briones, part of the resort’s rotating lineup of multi-course, chef-curated meals designed to showcase celebrated culinary talent. The event format pairs tightly produced menus with limited seating and immersive service, positioning food as a focal amenity during the peak winter season.

Briones, noted for his culinary background, joined other invited chefs who rotate through the series, bringing outside profiles and specialty menus into Deer Valley’s dining venues. The series is structured to highlight individual chefs’ techniques and seasonal ingredients through multiple courses, providing an elevated dining option beyond the resort’s standard food and beverage offerings.

For Summit County residents and local businesses, these dinners have several immediate implications. Culinary events like Taste of Luxury generate direct spending at resort restaurants and can extend guest stays, which supports lodging, transportation and ancillary retail activity. They also create higher-margin revenue for resort food-and-beverage operations during midweek and shoulder-season nights, helping to smooth revenue volatility that hospitality operators typically face in ski-dependent economies.

The series functions as a marketing tool as well: bringing externally known chefs draws media attention and social-media visibility, which can increase visitation from outside the county and raise per-visitor spending. For local hospitality workers, special events create temporary increases in staffed shifts and opportunities to work alongside visiting chefs, potentially enhancing skills and experience in high-end service and cuisine.

Practical details for patrons were part of the event presentation. Taste of Luxury dinners follow scheduled dates announced by the resort and require advance ticketing; interested diners should consult Deer Valley’s event listings or contact the resort’s box office for exact timing and seat availability. Because the format centers on curated multi-course menus, guests should expect a fixed-price experience and limited capacity relative to standard dining nights.

As Summit County moves deeper into the winter season, Deer Valley’s continued investment in chef-driven programming signals a broader push to diversify the county’s winter offerings beyond skiing alone. These culinary events can sharpen the destination’s luxury appeal while channeling incremental revenue into the local hospitality ecosystem.