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Forged by Fire, Surrounded by Nature WildKitchen


Designed by famed British filmmaker Guy Ritchie, experience the bold flavors of Cashmere Caveman’s WildKitchen. Set in a high alpine field overlooking the dramatic landscape of the Wasatch Mountain Range, this elegant outpost kitchen is the second of Ritchie's exclusive dining experiences and is featured in his Netflix hit series The Gentlemen. Chefs and guests will interact through cuisine touched by smoke and flame, with a menu that will include locally sourced proteins like native Utah trout and seared elk loin and organic produce grown lovingly onsite at our very own Gracie's Farm. Gather at this intimate community table to share stories about the day's adventures while enjoying al fresco dining at its finest.

  • US Debut of Guy Ritchie’s WildKitchen

  • Available Wednesday – Sunday, May 24 through October 31

  • One seating per night, intimate communal table

  • Memorial Day – Labor Day: 7:30 pm seating | Mid-September – October 31: 6:45 pm seating

  • Communal table for 24 guests

  • $150 per adult, $75 per child under 12 | 75 optional wine pairing | $50 optional non-alcoholic pairing

  • Open to Lodge guests and Park City locals

  • Open for group and private events for breakfast, lunch and dinner on request. Please inquire for availability and bespoke pricing.

A Gastronomic Journey

Explore the local terrain, flora and fauna while en route to the WildKitchen dinner through a guided tracking, hiking and plant identification excursion.
  • Guests attending WildKitchen can reach this culinary outpost in a variety of ways that will further immerse them into the natural wonders of Blue Sky’s 3,500 acres:

    Wilderness hike to dinner on Thursdays with an expert guide to identify native plant and animal life along the way
    Mountain bike to dinner
    After dinner stargazing
    Horse-drawn wagon rides to an outdoor campfire breakfast
    Chef-curated culinary classes & cocktail classes

Visiting Chefs

Visiting guest chefs will take residency at WildKitchen throughout the summer to share their unique spin on elevated outpost dining.
  • Group takeovers are available on a request basis for the dates below, or for new dates

  • July 12 & 13 | Chef Yvan Mucharraz, Los Cabos Chef of the Year

    $200+ per adult

  • August 2 & 3 | Chef Kim Canteenwalla of Honey Salt in Las Vegas, James Beard Semifinalist

    $200+ per adult

  • August 23 & 24 | Chef Viet Pham, one of Food & Wine’s best new chefs and recipient of multiple James Beard distinctions

    $175+ per adult

WildKitchen at The Lodge at Blue Sky