With funeral croquettas and elk carpaccio, Tyson Peterson blends his heritage and his influences.
Tyson Peterson, executive chef at the new Mar | Muntanya, in the Hyatt Regency in downtown Salt Lake City, on Friday, Nov. 18, 2022.At every restaurant where he’s worked — from Indianapolis to Vail to Las Vegas — chef Tyson Peterson cooked Spanish food. And at every restaurant, he included a variation of funeral potatoes on the menu.
“I had done things here and there, helped with catering and, you know, just little things. Nothing that I was ever in charge of. But like my real first kitchen experience was essentially a Michelin-star style kitchen, and it was very sink-or-swim,” Peterson said. “It was very, very, very intense. But what a good experience to cut my teeth. And that kind of set me up for success for the rest of my career.
“Sometimes I felt like the box was getting bigger, and I was getting further and further away from actually cooking, which is what I want to do,” he said. After being told the job would be overseeing one restaurant, rather than running all the food service, he got excited again. Eventually, he accepted the role of executive chef.
“It’s been fun, but also enriching, to dive into my own heritage and mine my Danish and Swedish roots, and there are so many similarities, so many fun things that make sense to me,” he said. “I’m having a blast.” Another dish he’s excited about is the steelhead trout, which is encrusted in hazelnuts and garnished with mustard pickles using his grandmother’s recipe.
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