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Chef Biography
Snake Creek Grill is owned and operated by Dean Hottle,
Executive Chef.
Chef
Dean Hottle started working in the kitchen at a very
young age, learning from his Mother and Grandmothers. Growing up in New York and Connecticut gave
him the opportunities to work side-by-side with the
best. Dean spent time in the kitchen working with the
highly acclaimed celebrity Chef Brendan Walsh at The
Elm’s Restaurant in Ridgefield, Connecticut and Chef
Chad Scothorn at The Cosmopolitan in Telluride,
Colorado. Not only did he work for exceptional chefs, he
also received further training and education while
earning an Associate’s Degree from The Culinary
Institute of America in Hyde Park, New York.
Chef Dean Hottle came to Utah in 1999 and spent
six years working under Chef Barb Hill at Snake Creek
Grill. Dean brought his culinary vision to Snake Creek
Grill, with fourteen years of fine dining experience.
Dean transforms classical dishes into comforting meals.
Dean
would like to invite you to join him at Snake Creek Grill
for an evening of fine dinning with a homey touch, food
to please your palate, and professional service
with a friendly smile.
Come
experience Snake Creek Grill.
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