Excite your senses
Dining rooted in the local terrain
Venture deep into the heart of each destination with unforgettable culinary adventures. Explore a Napa Valley vineyard and sample the next vintage before bottling. Collect sap from a sugarbush and learn the time-honored art of making maple syrup in rural Maine. Forage for sea urchin and blue stone crabs alongside a chef in Los Cabos for an extraordinary dinner on the beach. Rouse both palate and soul.
Intrepid adventures in a world of flavor
Known for her lavish Jazz Age social gatherings and soirées, estate matriarch Lutie Perry and her convivial spirit live on, refracted through the fresh, whimsical lens of powerhouse designer Ken Fulk. Come here to connect over craft cocktails and snacks on an intimate date, or share family-style plates with a group of friends, all in an effortlessly glamorous setting tucked into formal gardens.
13 consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas.
Set on a rocky promontory surrounded by the crashing waves, La Cocina del Mar's salty sea air complements the exquisite variety of just-caught and foraged seafood prepared to let the vibrant natural flavors shine through. Artisan cocktails elevate local fruits and Mexican spirits.
SkyFire, Santa Fe, New Mexico
Bishop’s Lodge
Featured Extraordinary Experiences
Gain a unique window into the local culture with each bite, each sip, or each foray into the field with a farmer.
Plant Power Dinner Experience with Gabe Kennedy, Chef and Founder of Plant People
The Lodge at Blue Sky and Chef Gabe Kennedy have come together for a nature-driven dinner experience exploring the power of plants, bounty of the environment and the uniqueness of people, flora and fauna that make each place on the planet so special. Chef Gabe Kennedy, the co-founder of Plant People will align with Executive Chef Galen Zamarra and our Farmer, Lynsey Gammon, to deliver a dining experience that engages the senses of guests, while providing a space of education in plant medicine, the importance of agriculture, and the need for systemic change to help regenerate the planet, our communities and ourselves.
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Mexican Chef Series
For the ultimate luxury dining experience at Chileno Bay Resort & Residences this spring, you'll be served a scrumptious meal by not one but two award-winning Mexican chefs in the privacy of your villa. In this interactive group dinner, you will learn secrets from the kitchens of Chef Jorge and Chef Yvan, and as you learn, you'll imbibe with concoctions and wines paired by our mixologist, Osvaldo. End the evening savoring your creations. And to commemorate this special evening, you will receive a personalized signed copy of Chef Jorge's new book Quintonil which - mirroring the moment - celebrates the connection of people, traditions and ingredients spanning the regions of Mexico.
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Savor a taste of the good life
"Maine’s White Barn Inn Restaurant Turned a One-Time Hay House into a High-End Legend," according to Boston Magazine. Ingredients from local farmers, fishermen and foragers feature highly in White Barn Inn's contemporary coastal delights. The rustic, yet picturesque barn sets the stage for an unforgettable meal, worthy of its AAA Five Diamond and Forbes Five-Star accolades.
Here’s where to find elevated, yet always approachable American bistro dishes that showcase the best of what’s in season in the Roaring Fork Valley.
Savor haute Western cuisine accompanied by epic alpine views. Dine at Yuta, where Executive Chef Galen Zamora draws inspiration from the region's Uto-Aztec, Ute and New Spain cultures. Delight in private picnic lunches or a private meal in a mountaintop Yurt - enhanced by heirloom ingredients from Gracie's Farm and High West Whiskey Distillery, both located on-property.
Designed by interior designer Celerie Kemble and overlooking the Shakespeare Garden, The Garden Room celebrates elegant rusticity with an indoor and outdoor dining setting inspired by the natural beauty of our property. Our new fine dining experience is helmed by the Mayflower Inn & Spa’s new chef-in-residence, April Bloomfield, who has curated a four-course Garden Supper menu with seasonal dishes including Hamachi Crudo with Charred and Pickled Fall Vegetables, Cauliflower Tikka Masala with Curry Leaf Butter, Stuffed & Steamed Flounder with Swiss Chard and Caviar, and more.
Our Newest Culinary Stars
Gustavo Rios | Solage, Napa Valley
Gustavo Rios brings a passion for thoughtfully created cuisine, cultivated at some of the best restaurants on both the East and West Coasts. Gustavo Rios previously served as Chef de Cuisine at six-time Michelin-starred Solbar, before being named Executive Chef at Solage. Solbar has been named one of Wine Enthusiast’s 100 Best Wine Restaurants and received a Wine Spectator Award of Excellence. Gustavo was named Manager of the Year in 2013 by Solage Resorts and Hotels for his dedicated work at Solbar.
Recognized as the James Beard Foundation "Rising Star of the Year" during his tenure at Bouley Bakery. Galen Zamarra joins the highly anticipated new property, The Lodge at Blue Sky. As Executive Chef, he will create an inspired culinary experience including Yuta, The Lodge's signature restaurant, featuring authentic flavors inspired by indigenous ingredients and breathtaking views. In his nearly 25 years of experience in both The United States and Europe, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France.
A native of Birmingham, England, Bloomfield returns to the countryside, curating a culinary program for Mayflower's idyllic country retreat. Celebrating elegant rusticity, Bloomfield’s menus feature the finest ingredients from our local Connecticut farms prepared with English sensibilities. In a career spanning over 25 years, Bloomfield has worked alongside the world’s most revolutionary chefs, and achieved culinary acclaim for her work, including a James Beard Award for Best Chef: New York City in 2014, as well as an Emmy nomination for her work on The Mind of a Chef.
Journey further into a world of extraordinary flavors
COMAL | Los Cabos
Named after a type of cast-iron cooking pan in use for centuries in Mexico, and often passed down through generations in the same family, COMAL is rooted in the authentic and traditional, but injected with its own modern, inventive spirit. Here’s where to find Cabo’s most innovative takes on regional flavors and traditions like braised short rib with cacao broth—set against a contemporary indoor-outdoor space spread across three levels, and dramatic Sea of Cortez backdrop.
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Solbar | Napa Valley
Here is where you’ll find area vintners gathered after hours with craft cocktails, friends unwinding over leisurely dinners, and couples letting time slip away under the glow of a 20-foot fire pit. Solbar divides its menu into light, delicate flavors to stimulate your palate, and bold, savory dishes to comfort your soul, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Please note we are only able to offer outdoor seating at this time.
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Timber Room | Telluride
Toast to the moment with expertly crafted whiskey-forward cocktails and our extensive champagne selection around a warming fireplace or the commanding bar. Dine on Devilish Eggs with shaved black truffle or a Timber Room baked potato topped with crème fraîche and Russian osetra caviar. Sophisticated, yet always approachable modern mountain dishes range from line-caught wild salmon with lemon caper butter to Rocky Mountain elk loin with local huckleberry jus.
Learn MoreNotable Past Culinary Experiences
Over the past year, guests were invited to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion courtesy of these world-renowned chefs.
At Aska, Chef Fredrik Berselius earned two Michelin stars in 2016 and a three-star review in New York Times by Pete Wells. Chef Frederik places strong emphasis on cooking with ingredients from the surrounding Northeastern US region and infuses those ingredients with techniques and reverence for his Scandanavian homeland. For our Wild Abandon dinner, Chef Fredrik used local organic ingredients, many of which are grown onsite at Blue Sky’s Gracie’s Farm. An homage to the bounty of Utah's short growing season and high-alpine terrain, our Wild Abandon dinner celebrates true farm-to-table dining and profound respect for our land.
- The Lodge At Blue Sky, Park City
Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, delivered an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. Refslund, one of the original proponents of cooking with food scraps, also hosted one-of-a-kind dinners, cocktail receptions and private meals showcasing how some of the most wasted, neglected ingredients can yield the most extraordinary results.
A native of Santiago, Chile, Chef Victoria Blamey oversaw the culinary offerings at Mayflower Inn & Spa through September of 2020. Most recently known as executive chef of the reimagined Gotham Bar and Grill, Blamey earned a coveted three-star review from The New York Times during her tenure there. Drawn to the rarefied air of fine-dining, Blamey has worked in many celebrated kitchens around the world.
