Meet THE Team
Chef Matthew Harris
CHEF + RESTAURATEUR
Some write books. Others shoot films. For Chef Matthew Harris, his menus capture 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 each dish he creates.
Chef Harris began his culinary career with Kevin Rathbun and Pano Karatassos of the Buckhead Life Restaurant Group in Atlanta. He then trained at Jean-Georges Vongerichten’s famed New York establishments and went on to open several Jean-Georges locations.
In 2015, Chef Harris’ skills and vision landed in Park City, where he opened his award-winning fine-dining restaurant, tupelo Park City. Three years later, Harris established RIME Raw Bar at Deer Valley Resort™, the world’s only slope side raw bar, which inspired RIME | Seafood and Steak. His culinary vision is brought to life in the Dining Collection at The St. Regis Deer Valley.
An authentic practitioner of the principles of slow food and farm-to-table cuisine, Chef Harris has had the honor of cooking at the esteemed James Beard House in New York City, and has appeared on NBC’s TODAY Show, CBS’ Fresh From the Kitchen, and in Food and Wine, Bon Appétit, SKI, Esquire, and more.
In his off hours, he is a true outdoorsman. As a mountaineer, he’s summited Mount Rainier, Mount Hood, Cotopaxi, and numerous peaks in the Grand Teton range.
And of course, he skis—both on-piste and backcountry.
Chef Matthew Fradera
EXECUTIVE CHEF
Executive Chef Fradera oversees all Culinary Operations and all banquets and events at the Resort, as well as supervise a superb staff of more than 50 cooks and stewards, working in concert with Chef Matthew Harris to interpret and execute the menus.
Chef Fradera was most recently Executive Chef for Waldorf Astoria Park City for nearly two years where he helped to plan the hotel’s new kitchen and restaurant and was responsible for all resort culinary operations. Prior to that, Fradera served as Executive Sous Chef for Pendry Park City where he developed and implemented menus for five dining venues during the hotel’s opening and trained all culinary colleagues.
Fradera’s experience also includes that of Executive Sous Chef for Waldorf Astoria Park City, where he was integral to culinary operations including menu development and monitoring budgets and payroll. Fradera also served as Senior Sous Chef at The Ritz-Carlton New York, Central Park, training both front and back of house employees while managing inventory process and ordering. Fradera attended Kendall College of Culinary Arts and Hospitality Management in Chicago, and received an Associate in Science in Culinary Arts/ Chef Training from Johnson & Wales University in Denver, Colorado.
“What an honor to join the extraordinarily accomplished and creative culinary team at The St. Regis Deer Valley.” said Chef Fradera. “All menus will highlight the best quality and freshest seafood, meats and game from around the country as well as sourcing from local businesses and farmers. Our priority is that of culinary excellence, innovation, superb sourcing and impeccable service.”
Fradera, who makes his home in Heber with his wife and dog, enjoys snowboarding, poker, cheering for the Mets and Jets and exploring new cuisine, in addition to mentoring to his two younger brothers.
Chef Larry Abrams
CHEF DE CUISINE,
RIME | SEAFOOD & STEAK
Chef Lawrence H. Abrams comes to The St. Regis Deer Valley directly from Michelin-starred Valle in Oceanside, California where he served as Sous Chef under renowned Executive Chef Roberto Alcocer. Prior to Valle, considered the exemplar of Baja Mexican Cuisine, Abrams was Corporate Chef of The Cottage Restaurant Group including locations in La Jolla, Encinitas and Del Mar, California. Abrams became known for his menus utilizing fresh fare and unexpected flavors to complement The Cottage's revered classics.
Previous to The Cottage, Abrams cultivated his love of Cajun cooking in New Orleans as Executive Chef at Manning's Bar and Grill preceded by working as a Sous Chef at one of the Big Easy's most well-known restaurants, Commander's Palace. Graduating from the University of Massachusetts Amherst with a B.S. in Biology, Abrams then attended the Culinary Institute of America in New York. Following graduation, Abrams honed his craft abroad under the tutelage of French luminaries Georges Blanc and Michel Guérard, as well as esteemed Spanish chef/ restaurateur Juan Mari Arzak of the eponymous three Michelin-starred restaurant. Returning to the U.S., Abrams helmed the kitchens of several of Southern California's most beloved establishments including Oceanaire Seafood Room and Thee Bungalow.
Chef Josephine Hansen
CHEF DE CUISINE,
LA STELLINA
Chef Josephine Hansen was born and raised in Park City, Utah. She has grown up loving Utah and all it has to offer. Hansen started her culinary career working at Deer Valley Resort, where she spent 5 seasons. She then went on to study culinary arts at the Culinary Institute of America Greystone, in the Napa Valley California. Combining her love of travel and cooking, Chef Hansen went to train at Le Chabichou, 2 Michelin stars, in Courchevel, France and in Dublin, Ireland at the 5 star Merrion Hotel. Through her travels she has had the opportunity to work alongside local farmers. She soon realized the difference in how produce tastes when it is grown with love and care. Without great products you can not make great food. In her spare time she loves to travel and play in the great outdoors with her dog Lug Nut.