Deer Valley Resort is set to elevate its culinary offerings by hosting renowned Michelin-starred chef Diego Briones as part of its esteemed Taste of Luxury Series. Scheduled for January 23 and 25, this two-part event will feature an exclusive VIP reception and a multi-course dinner at Silver Lake Lodge, as well as a hands-on cooking class at The Brass Tag, both of which promise to showcase Briones' unique culinary style that marries Latin American flavors with European techniques. Briones, who is the owner and head chef of the acclaimed 22-seat Z’SOM restaurant in Vienna, Austria, has garnered international acclaim for his innovative dishes that reflect his Chilean heritage and extensive culinary training across the globe. His journey in the culinary world began 15 years ago, taking him through kitchens in Chile, Peru, Canada, Spain, China, the Philippines, and France. In 2025, Z’SOM earned a Michelin star, a remarkable achievement just 20 months after its opening, with inspectors praising Briones' modern approach and meticulous execution. The chef’s passion for cooking was ignited in a familial setting, where he learned the fundamentals of cuisine from his mother. "I will tell the same thing that all chefs say — I started to cook with my mom," he recalled, chuckling at the commonality among culinary professionals. His family’s deep ties to the restaurant industry, with his father having worked as a waiter for three decades, laid the groundwork for what would become his career. However, Briones faced early skepticism regarding the culinary profession due to its demanding nature and perceived lack of glamour. "My father was the first person who told me, ‘You shouldn’t do that,’" he shared, noting that the culinary landscape was different during his formative years. Despite these warnings, Briones enrolled in culinary school at just 17 years old, taking on part-time work to explore whether cooking was truly his calling. "I wanted to know if this was what I wanted to do for my life," he explained, reflecting on the uncertainty many young people face in choosing their career paths. As he honed his skills, Briones developed a desire to broaden his horizons through travel, which led him to leave Chile at the age of 22 to work in various international kitchens. His experiences abroad profoundly shaped his culinary style, emphasizing cultural exchange and the importance of understanding different cuisines. "The first thing I learned was respect — respect for another culture," he stated, emphasizing how exposure to diverse ingredients and cooking methods transformed his approach to food. His time at David Toutain's two-Michelin-starred restaurant in Paris was particularly influential, solidifying his ambition to open his own establishment. In April 2022, Briones and his wife, Judith, launched Z’SOM in Vienna. Named after the Tyrolean dialect word for “together,” the restaurant initially featured a bistronomy concept that artfully combined technical cooking with casual dining, though it did not overtly reference his Latin American roots. Judith encouraged Briones to embrace his heritage in his culinary creations, a pivot he initially hesitated to make. "I was scared because I didn’t want people to think, where are the empanadas? Where are the tacos? Where are the burritos?" he admitted, but gradually began incorporating Latin American flavors into his dishes. Collaborating with guest chefs played a critical role in this evolution, prompting Briones to creatively blend ingredients and techniques from various cultures. At Z’SOM, dishes are a celebration of cultural diversity, combining elements such as Spanish pork, Brazilian farofa, and Mexican mole, often with a twist of fermentation inspired by Eastern European culinary practices. This innovative fusion not only resonated with diners but also caught the attention of Michelin inspectors, leading to the restaurant's prestigious star. "The star was a surprise," Briones stated. "We took another way — almost the opposite way. But they understood our idea." During the upcoming events at Deer Valley, Briones plans to present a menu that embodies his culinary philosophy, featuring dishes like ceviche and tenderloin, while incorporating unique ingredients such as Colombian chontaduro and Filipino-style papaya escabeche. The cooking class on January 25 will focus on teaching participants how to prepare ceviche, guiding them through the process of slicing fish and creating the essential leche de tigre marinade. Despite his accolades, Briones admits that public engagements can still induce anxiety. "I’m a little nervous, I’ll be honest, because I’m a very shy person," he confessed. His wife will accompany him during the events, taking the opportunity to enjoy the skiing at Deer Valley, while Briones himself humorously noted, "I will drink beer." Tickets for both events are available through Deer Valley's website, offering culinary enthusiasts a rare chance to learn from one of the world’s leading chefs and experience the rich tapestry of flavors that define Briones' cooking.