Main content starts here, tab to start navigating

Tyson Peterson

Executive Chef

“I am excited to introduce Mar | Muntanya to the Salt Lake City community. We draw inspiration from the mountain and ocean shores of the Basque and Catalonia regions of Spain. The menu will encompass regional specialties with focus on preparations of meat and seafood. All the while highlighting the connections made with local farmers and artisans. We strive to incorporate the culinary bounty within and around Salt Lake City.”

– Tyson Peterson

Executive Chef Tyson Peterson. returns to his Utah roots to lead the menu curation and culinary direction of Mar | Muntanya, which focuses on the cuisine and culture of Northern Spain’s Basque and Catalonia regions. Chef Tyson’s diverse culinary and leadership background, as well as his familiarity with the community and local culture, will help position Mar|Muntanya as a local culinary hot spot.

Before joining Mar | Muntanya, Peterson was the Executive Chef at the 500 room Renaissance Hotel, and Envy Steakhouse in Las Vegas, NV.  Prior to that, Peterson served as the Executive Chef at The Sebastian Hotel, and signature restaurant Leonora in Vail, CO. There he oversaw the resort’s Spanish tapas restaurant for 4 winter and summer seasons.

One of his more proud personal achievements was re-opening a historical downtown Indianapolis hotel rebranded as The Le Meridien hotel. The hotel’s centerpiece restaurant “Spoke & Steele”, featured a locally inspired and eclectic Farm to Table theme. There he refined his ability to cultivate relationships with fellow chefs, farmers, and artisans.

Peterson began his culinary career in 2010 at the coveted J&G Grill, a Culinary Concepts by Jean-Georges restaurant located slope at the St. Regis Deer Valley in Park City, UT. He also holds a degree in Culinary and Hospitality Management from The Art Institutes in Salt Lake City, Utah.