A Passion For Fine Spirits, Innovative Cuisine and Western Hospitality
Meet the fine folks who bring their vision, passion, and innovation to High West Distillery and Saloon.
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
David Perkins, Proprietor and 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.”