Matt Harris
OWNER AND EXECUTIVE CHEF
TUPELO
Some write books. Others shoot films. For Chef/Owner Matthew Harris, his menu captures the vivid culinary stories from his life.
These stories were pursued as mysteries—populated by a cast of characters with patience, passion, and perspective. These craftspeople put time and pride into what they make, and you can taste their thoughtfulness—and his own—in tupelo Park City’s varied food. Chef Matt began his culinary career with Kevin Rathbun and Pano Karatassos of the Buckhead Life Restaurant Group in Atlanta and went on to open the city’s critically-acclaimed Market by Jean-Georges, achieving four-star reviews. After training at Jean-Georges Vongerichten’s famed New York establishments, he opened J&G Grill (his second Jean-Georges restaurant) and the St. Regis Bar (at St. Regis Deer Valley)—and settled in Park City for the long haul. Harris had the honor of cooking at the esteemed James Beard House in New York City, and recently opened RIME Raw Bar at Park City’s Deer Valley Resort, the world’s only slope side raw bar.
An authentic practitioner of the principles of slow food and farm-to-table cuisine, Chef Matt has appeared on NBC’s TODAY Show, CBS’ Fresh From the Kitchen as a celebrity guest chef, and in Food and Wine, Bon Appetit, SKI, Esquire, and more.
In his off hours, he is a true outdoorsman. As a mountaineer, he’s summited Mount Rainier (WA, Liberty Ridge route), Mount Hood (OR, Sandy Glacier Headwall),
Cotopaxi (Ecuador), and numerous peaks in the Grand Teton range. And of course,he skis—both on-piste and backcountry.
About Tupelo
Park City's newest fine dining establishment, tupelo honors artisanal and sustainable producers worldwide. With notes of global inspiration and a nod towards quality ingredients, tupelo is sharing vibrant stories through lush, unconventional fare. Located at 1500 Kearns Blvd, in Park City, Utah, tupelo’s menu is inspired by Chef/Partner Matthew Harris’ world travels and personal experiences with sustainable, artisanal food producers. tupelo Farm, Harris’ micro-farm located in Midway, Utah, cultivates seed-grown pesticide-free produce to sustain the restaurant, and heirloom varietals include tomatoes, squash, Swiss chard, arugula, spinach, cucumbers and rhubarb to name a few. VIEW MENU
Derived from the gold standard of honeys, the name tupelo reflects the adaptation of Harris’ native Southern roots to the Beehive State. Just as a hive is both vital to and dependent upon its environment, tupelo also pays homage to the hyper-local, small-scale production model epitomized by bees. Like a bee that produces a complex honey by traveling from bloom to bloom, Chef Harris' handcrafted cuisine is the distinct result of the farmers, fisherfolk, and artisans met during his cross-country travels. With skills honed in major culinary empires, such as Jean-George Vongerichten, Kevin Rathbun, and Pano Karatossos' Buckhead Life Restaurant Group, Chef Harris is a long-time practitioner of slow food and farm-to-table cuisine. He has appeared on CBS' Fresh From the Kitchen as a celebrity guest chef and in Food and Wine, SKI, Esquire and more. Tupelo has also earned Wine Spectator’s Best of Excellence since 2019 and was named the 2024 Best Restaurant by Salt Lake Magazine.
Accolades of the Chef and Restaurant
- Salt Lake Magazine – Best Restaurant (2016, 2017)
- Wine Spectator – Award of Excellence (2016, 2017)
- Salt Lake Tribune – 9 Best Dishes of 2016
- SALT Awards – Best New Park City Restaurant
- Zagat – 9 Hottest Restaurants and Bars in Park City
- Press—Bon Appetit, The Daily Meal, Forbes Travel Guide, Travel + Leisure, Town & Country, Chase Sapphire, Delta SKY Magazine, Fodors, BRIT + CO, Ebony, Hollywood Reporter, Thrillist, Departures Magazine, Examiner.com
