Meet Chef Tyson Peterson

Restaurant: Mar Muntanya – Salt Lake City, Utah

Niman Ranch Products Used: Dry-aged grass-fed ribeye, tenderloin, Iberian Duroc pork ribs and collar

Though the menu at Mar Muntanya is inspired by the Catalonia and Basque regions of Spain, Chef Tyson, a Utah native also incorporates an approachable local twist that embraces Utah’s unique culinary scene. He says he draws inspiration from his grandmother and the food that was served at his family gatherings when he was growing up. The connection to Tyson’s family heritage can be found in dishes like his mountain-style shepherds pie and the Niman Ranch pork ribs. 

Tyson wanted to be an architect or an engineer. But he quickly discovered that sitting at a desk and staring at computer screens wasn’t for him. He took a pottery class and decided he needed to do something with his hands. His mom suggested culinary school.  

After school he became the sous chef at St. Regis in Deer Valley. He recalls that’s where he was first introduced to Niman Ranch, as a “baby sous chef”. 

Over the years, he’s continued to use Niman Ranch beef and pork. Tyson says, “The product is awesome, but it’s also equitable for the farmers. Producing the best of the best, while taking care of their customers, AND the people who are working the land and the soil makes Niman Ranch different. I know how hard I work, and my team works, so I also want to support people who are working hard to make quality products.” 

When Niman Ranch launched Iberian pork, it was a no brainer for Tyson to incorporate it onto his menu. “I just fits the Spanish theme of the restaurant,” he says. “The pork collar is so marbled so well, that we can just grill it. We thought we’d have to braise it, but it’s so tender. And the guests love the pork ribs.”