David Perkins

Proprietor & Distiller

David Perkins moved to Park City in 2004 to pursue his passion to make whiskey. With a background as a biochemist in the biopharmaceutical industry, a love of bourbon from being raised in Georgia, and a love of cooking, David knew he was fated to make whiskey. After learning the secrets of making really good whiskey from distillers in Kentucky and Scotland, David decided to start a distillery and make whiskey. Why Utah? "It's so beautiful and where I want to live"

James Dumas

Executive Chef

New York born and Swiss trained, James specializes in combining regional and seasonal ingredients, innovative approaches and classic cooking techniques. James' hospitality mantra is to offer unique food from the freshest ingredients, exceptional service, and comfortable ambiance paired with great wine and spirits.

James' culinary background spans 25 years and includes:

Culinary Institute of America - Hyde Park, N.Y. The River Café - New York

The Schutzenhaus Restaurant - Basel Switzerland

The Schweizerhof Hotel - St. Moritz, Switzerland

The Gala Buffet - Briarcliff Manor, New York

Sai-Sommet - Deer Valley Club-Park City, Utah

La Pasch - Stag Lodge - Park City, Utah

Goldener Hirsch Inn - Park City, Utah

Brendan Coyle

Distiller

Born and raised in Minnesota, Brendan came to Salt Lake City in 1999 where he began his career with RedRock Brewing Company. After several years learning the art and science of brewing Brendan headed to Edinburgh Scotland where he gained an appreciation for distilling and completed a Masters of Science in Brewing and Distilling Sciences at Heriot Watt University. With a love for skiing and the southern desert Brendan was drawn back to Utah to join High West in early 2008.