Fire & Flavor Festival
Matilda & Gozney Weekend
Jul
18
Sat
Date & Time
Jul. 18, 2026 — Jul. 19, 2026
11:30 AM — 4:00 PM
Experience the flavors of the mountains at Silver Lake, where open-fire cooking meets alpine views. On July 18 and 19, Gozney and Matilda come together to serve up an unforgettable pizza experience. Gozney’s professional-grade ovens, engineered to hit blazing temperatures over 900°F with their signature rolling flame, set the stage for Matilda’s wood-fired Neapolitan pizzas, crafted with the same passion that’s made them a local favorite among both travelers and regulars.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Jul
18
Sat
Fire & Flavor Festival
Matilda & Gozney Weekend
Date & Time
Jul. 18, 2026 — Jul. 19, 2026
11:30 AM — 4:00 PM
Experience the flavors of the mountains at Silver Lake, where open-fire cooking meets alpine views. On July 18 and 19, Gozney and Matilda come together to serve up an unforgettable pizza experience. Gozney’s professional-grade ovens, engineered to hit blazing temperatures over 900°F with their signature rolling flame, set the stage for Matilda’s wood-fired Neapolitan pizzas, crafted with the same passion that’s made them a local favorite among both travelers and regulars.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Meet The Chefs
Matilda & Gozney
Matilda is a Park City restaurant known for Neo-Neapolitan sourdough pizza, seasonal small plates, and craft cocktails. From the team behind Five5eeds, it blends high-quality ingredients with a warm, inviting atmosphere.Gozney designs and builds professional-grade pizza ovens engineered to reach temperatures over 900°F. Known for their signature rolling flame, Gozney ovens deliver exceptional performance, bringing restaurant-quality, wood-fired cooking to chefs and home cooks around the world.
Chef David Smith
David Smith joined Deer Valley in 2025 and serves as the resort's executive banquet chef. An Ohio native, he previously served as the executive chef at Via Roma and Lago & Lago Custom events in Cleveland, Ohio. After graduating from the Columbus Culinary Institute David served in leadership roles at The Refectory and Muirfield Village Golf Club. David draws inspiration from his from his background in classic French and Italian cuisine.
Chef Sam Phelan
Raised in Mountain Brook, Alabama, Chef Sam Phelan is a culinary leader whose journey has taken him from Stowe Mountain Resort and Napa Valley’s Calistoga Ranch to Utah, including roles at Montage Deer Valley, Waldorf Astoria Park City, and Deer Valley. His cuisine blends seasonal ingredients, refined technique, and regional inspiration shaped by both Southern roots and the Wasatch Mountains.
