The Lodge at Blue Sky, Auberge Resorts Collection has announced an upcoming collaboration with WildKitchen for the U.S. debut of the outdoor culinary concept created by Guy Ritchie.

Between May 24 and October 30, guests are offered the WildKitchen live cooking experience, which will include dinner curated by a rotating series of award-winning guest chefs, complete with views of the Park City Ridge Line and Rock Port Reservoir.

WildKitchen is a concept created by award-winning film director, producer and screenwriter Guy Ritchie, combining his love of fire, BBQ and the great outdoors. It offers al fresco dining within the world’s first, fully-retractable canvas and hardwood WildTent. Chefs are invited to cook on the unique WildTable, which allows them to steam, bake, grill, fry smoke, slow roast and even boil, all in one unit.  

Visiting Chefs throughout the collaboration will include James Beard Semifinalist Kim Canteenwalla (Honey Salt in Las Vegas, NV), previous winner of Food & Wine’s Best New Chef award, Viet Pham (Pretty Bird Chicken in Salt Lake City) and Los Cabos Chef of the Year, Yvan Mucharraz.

The gastronomic journey is exclusively accessible via the resort’s ATVs and house cars, as well as through a wildlife tracking, hiking and plant identification excursion that will be offered weekly for diners to explore the local terrain and wildlife while en route to the WildKitchen dinner.

WildKitchen at Blue Sky will feature a 24-seat communal dining table that plays host to one seating per night. The nightly menu will allow guests to interact with a rotating series of guest chefs while enjoying cuisine inspired by the bounties of the resort’s onsite Gracie’s Farm, along with locally sourced proteins.

Tickets are available via Tock for $150 for adult and $75 for kids under 12. An additional wine pairing can be added for $75 and a non-alcoholic pairing for $50.