The Taste of Luxury Series
Chef Lee Anne Wong
The Taste of Luxury Series
Featuring Chef Lee Anne WongAUGUST 15 - 17, 2024
This summer, Deer Valley is thrilled to present three installments of the Resort’s revered Taste of Luxury Series. The August event features the illustrious Chef Lee Anne Wong. This exclusive culinary event will showcase three exquisite multi-course dinners, paired with the option to attend an intimate VIP meet-and-greet reception with Chef Wong herself before each meal.
In addition, there will be an exclusive opportunity for guests to participate in an intimate cooking class with Chef Wong herself. This hands-on class offers a rare chance to learn from one of the culinary world's most talented chefs, gaining insights into her techniques and culinary philosophy. Chef Wong, along with her exceptional team, will be journeying from Hawaii to immerse themselves in the breathtaking Deer Valley ambiance and meticulously prepare for their grand mountain-side epicurean showcase. Collaborating closely with Deer Valley’s world-renowned culinary team, Chef Wong will curate an extraordinary menu that highlights the finest local ingredients from Utah, complemented by unique elements brought directly from Hawaii.
To elevate this gastronomic experience, the Deer Valley Beverage Team is curating a superb selection of wines and cocktails to craft pairings that perfectly complement each of Chef Wong’s sophisticated courses. Attendees will also have the unique opportunity to engage with wine and spirits representatives, who will be present to discuss the thoughtful pairings and the intricate flavors that enhance Chef Wong’s esteemed cuisine. Join Chef Wong for an unforgettable journey of taste and luxury, where the art of fine dining meets the splendor of Deer Valley. rich-text, responsive-table
Explore the Menu
Kanpachi Crudo, Hibiscus Turmeric Aguachile, Roasted Maui Gold Pineapple, Coconut, Lime
Wine pairing: 2022 Kühling-Gillot, Qvinterra, Riesling
Tomatoes, Peaches, Fennel, Heber Valley Juustoleipa Cheese, Serrano, Mint, Honey
Wine pairing: 2022 Hans Wirsching, Iphöfer, Silvaner
Chilled Summer Corn and Coconut Bisque, Coconut Stuffed Squash Blossom, Summer Squash
Wine pairing: 2021 Becker Family, Chardonnay
Lemongrass Duck Breast, Foie Gras Hollandaise, Mushrooms, Summer Berry Caramel, Puffed Rice
Vegetarian option: Lemongrass Tofu, Mushrooms, Summer Berry Caramel, Puffed Rice
Wine pairing: 2022 Salwey, Kaiserstuhl, Pinot Noir
Szechuan Braised Lamb, Eggplant, Cabbage, Multigrain Congee, Mama Wong’s Chili Munch, Green Onion Ginger, Black Garlic, Crispy Onions, Coriander
Vegetarian option: without lamb
Wine pairing: 2019 Schnaitmann, Steinwiege, Lemberger
Coconut Panna Cotta, Lilikoi, Summer Berries, Macadamia Coconut Crunch
La Colombe Coffee
About Chef Lee Anne Wong
Wong went on to work as the Executive Chef of Event Operations at ICC, during which time she was prominently featured on Season One of Bravo’s Flagship Series Top Chef, and subsequently was hired as the series’ Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse it is today. In late 2013, Wong moved from New York City to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, with Wong recognized on the cover of Honolulu Magazine, as well as in Bon Appétit, Food & Wine Magazine, Honolulu Star- Advertiser and Huffington Post.
In August 2014, Lee Anne Wong released her first cookbook, Dumplings All Day Wong. She joined Hawaiian Airlines as a guest chef in 2016 and was named Executive Chef for the airline in March of 2018, leading the culinary program and menus for both domestic and international flights.In March of 2019, Wong moved to Maui with her partner and one year old son. She also participated in Season 17 of Bravo’s Top Chef All Stars, filmed in Los Angeles and Northern Italy. Wong’s newest project, Papaaina at the Pioneer Inn, located in historic Old Lahaina at the Harbor, showcases her culinary travels while featuring local, Maui grown and raised ingredients, as she reimagines the restaurant for Maui’s oldest hotel, The Pioneer Inn.
In Partnership with
