About Chef Allyn
Bringing culinary excellence to your home
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Meet Allyn Griffith
I was destined to become part of the restaurant industry. My grandparents owned a German bistro outside of Pittsburgh, and my mother owned a catering company in my home town of Sewickley, Pennsylvania.
Immediately after graduating from college in North Carolina, I moved west to Bend, Oregon. Already having experience working "front of the house", and within the ski industry, I wanted to prove my worth in the kitchen. I worked my way through the brigades of some fine restaurants and was trained by highly skilled mentors.
The Journey
In 2001, with the Olympics on the horizon, I started working at a high end hotel in Deer Valley. After a couple of years working with a James Beard award-winning chef, I decided to take my profession into the private residences of the Park City area, thus creating At Home Chef Services.
Over the years, I have worked as a private chef in Park City, spent a summer as the chef of an elegant fly fishing lodge in Montana, worked three summers as a personal chef for a clothing executive in the Hamptons, New York, and couple of quick visits to southern France.
A Personal Touch
I have compiled a number of menus that I feel you will enjoy from meal drop-offs to more elegant, sit down, plated tasting dinners, and everything in between. If you have favorites, please let me know, and as always I will do my best to customize your menu to your and your guests' tastes.
If you would like for me to pair some wines with the meal I would be more than happy to do that also. Let me know how we can make this experience perfect for you, and I will do my best to achieve that goal. The menus provided are based on evening meals; breakfast and lunch options are customized to your tastes and budget.
Cheers!
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Featured in Park Record
Read about Chef Allyn's journey from Pennsylvania to Park City and discover what makes his private chef services truly unique.
Read the ArticleCulinary Philosophy
Tailored Dining
As your exclusive private chef, I prioritize a tailored dining experience over traditional catering. My culinary philosophy centers on innovative yet recognizable cuisine—reimagining familiar favorites through elevated techniques and unexpected ingredients.
Local Innovation
As an example, we serve our seared elk tenderloin with a locally grown wild mushroom strudel (reflective of the area's Swiss and Austrian heritage), and our Utah ruby trout almondine that is dusted in almond flour, smoked almonds with a southwestern tomatillo puree.
Curated Excellence
Each course is meticulously presented to ensure a curated aesthetic that mirrors the sophistication of the palate. I am proud to serve Park City and its adjoining communities with a steadfast commitment to sourcing the finest local Utah ingredients for every table I host.