DEER VALLEY RESORT, PARK CITY, UTAH (May 18, 2015) – Deer Valley Resort announced the promotion of Jodie Rogers to director of food and beverage effective today. Julie Wilson, Deer Valley’s former director of food and beverage for over 30 years, will be retiring from the director position and transitioning to consulting for special food and beverage projects for Deer Valley Resorts, including Solitude Mountain Resort.
Most recently, Rogers served as the executive chef of Snow Park and Empire Canyon Lodges, where she handled operations for all Snow Park and Empire Canyon Lodges restaurants and food events, including breakfast and lunch in the Snow Park Restaurant and Empire Canyon Grill; cuisine for the child care and ski school programs; après-ski appetizers in the EBS Lounge, Seafood Buffet, Fireside Dining, Deer Valley Grocery~Café and The Brass Tag, as well as, all summers banquets and weddings at the resort.
“Deer Valley is known for its award-winning food and beverage operations and Jodie has been vital to this success," said Bob Wheaton, president and general manager for Deer Valley Resort. “She is a talented chef and her contributions to Deer Valley over the years have been substantial. We are so lucky to have her continue in this new role.”
As the Director Food and Beverage, Rogers will oversee all operations and offerings at the resort’s 12 restaurants, bakery and banquet operations.
Rogers, a native of Australia, spent her first five winters at Deer Valley as the manager of the employee dining program as well as an assistant sous chef and then sous chef at Snow Park Lodge. She was promoted to Snow Park Executive Chef in December 2000, Empire Canyon Lodge was added to her responsibilities in 2002, Deer Valley Grocery~Café in 2010 and The Brass Tag at the Lodges at Deer Valley in 2014. Rogers boasts a 20-year cooking career that includes several hotels in Sydney, Australia and working as head chef at Australia’s Charlotte Pass Resort. In both 1994 and 1998 she was part of the cooking teams that took the Australian Salon Culinare, Restaurant of Champions gold medal. She successfully opened Toast Bar and Restaurant in London, England in 1999. Rogers was invited to cook on NBC’s Today Show in March of 2014.
In addition to her many roles at Deer Valley, Rogers is the co-president of the Park City Area Restaurant Association, vice chairperson for the Summit Community Gardens and volunteers for the EATS program at Park City area schools.
Rogers currently resides in Park City with her husband Michael, son Graham and daughter Remy and enjoys skiing, snowshoeing, mountain biking, running half marathons, hiking, traveling, rock climbing, and cooking with her kids.
Headshots of Jodie and Julie are available for download here via dropbox. For more information on Deer Valley’s food and beverage department changes, please contact Senior Communications Manager for Deer Valley Resorts, Emily Summers at 435-645-6522 or firstname.lastname@example.org.
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Deer Valley Resort revolutionized the ski industry by providing the first-class service one would receive at a five-star hotel. The resort offers 21 chairlifts, 101 ski runs, seven bowls, 12 restaurants, 300 annual inches of powder, three elegant day lodges, 2,026 acres of alpine skiing, hundreds of luxury accommodations and a renowned Ski School and Children’s Center.