Ryan Arensdorf is an accomplished Executive Chef with over 20 years of experience specializing in barbecue and open-fire cooking. He combines formal culinary training and French influence with a deep passion for grilling, smoking, and wood-fired techniques. Known for his mastery of outdoor cooking, Chef Ryan elevates every dish through thoughtful technique and a commitment to high-quality, locally sourced ingredients that enhance flavor and authenticity.

Peter Menteer joined Deer Valley in 2022 and now oversees the resort’s renowned culinary program. A Montana native, he previously served as Executive Chef at the Stock Farm Club in the Bitterroot Valley. After graduating with honors from The Western Culinary Institute with a Le Cordon Bleu Degree, Peter honed his skills in top Portland restaurants and later led culinary teams in Chicago, opening three restaurants as Executive Chef at major Westin and Sheraton properties.

Sam Phelan brings a refined approach to regional cuisine, shaped by his roots in Alabama and along the East Coast. A graduate of the New England Culinary Institute, he began his career at Stowe Lodge in Vermont and later worked at Napa Valley’s Calistoga Ranch. In Utah, he has held culinary leadership roles at Montage Deer Valley, Waldorf Astoria, and Zermatt Resort. Now based in Heber City, Sam draws inspiration from his diverse background and enjoys time with family, golf, and gardening.