But this restaurateur says his "most spectacular" kitchen is the one inside the J&G Grill, his latest eatery located in Park City.

In New York ,"it costs so much for property that the majority of restaurants have very small kitchens," the French-born chef said. "This is probably the largest kitchen I've ever worked in. It's exceptional." J&G Grill is located inside the new St. Regis Deer Crest Resort and features three cooking areas: an open exhibition kitchen where guests can see from the dining room, plus a behind-the-scenes kitchen that has several preparation areas and five walk-in refrigerators. Situated one level below, there is a small kitchen with a walk-up window where skiers can order a quick lunch. It also has a wine vault that holds 4,600 bottles offering over 900 different wine labels. Another feature, exclusive to Vongerichten's Utah restaurant, is the enormous communal dining table accommodating 22 people. In total, the main dining room can seat over 100 guests.

Vongerichten's restaurant brings a new level of class to Utah's dining scene. It will serve grilled meats, fish and even pizzas incorporating fresh, local ingredients and flavorful condiments with ingredients such as chilies and lemon grass -- ingredients for which Chef Vongerichten is well known. Through his over 25 years in the business, his restaurants have been awarded an unprecedented 20 stars from The New York Times , six Michelin stars and three awards from the prestigious James Beard Foundation. Chef Vongerichten said the Utah restaurant is a mixture of two of his passions: food and skiing. He first skied when he was 4, and became a lifelong hobby. However, he has been so busy with the new restaurant he has yet to ski the Deer Valley slopes.

Utah diners can expect to see Chef Vongerichten regularly. And not just during the winter season. He plans to explore for watercress and other wild things in the nearby mountains during spring and summer. "It's like having a really nice car," he said. "You just want to drive it a lot."