Dean M. Hottle is the executive chef and owner of Snake Creek Grill located in Heber City’s Old Western Village. His love of food and wine has created one of the most highly respected restaurants in the Wasatch Back. Chef Hottle is a graduate of the Culinary Institute of America at Hyde Park, New York. He came to the Heber Valley in 1999 to work with Chef Barb Hill in the kitchen of Snake Creek Grill. Furthering his culinary career in Utah, Hottle accepted an executive chef position at the Stag Lodge in Deer Valley. In 2007, Hottle’s passion for food  & wine led him to purchase the award winning restaurant from the Hill’s. Dean brought his culinary vision to Snake Creek Grill, with fourteen years of fine dining experience. Chef Hottle prefers to create menus using local & organic ingredients in his restaurant, homes & private events. Come experience Snake Creek Grill.