This summer, The St. Regis Deer Valley brought back one of its signature dining experiences: Sunday brunch.
The resort’s weekly Summer Sunday Brunch returned on June 21 for the 2026 season, moving from its Brasserie 7452 to RIME. The brunch, every Sunday from 11 a.m. to 3 p.m., includes an expansive buffet plus made-to-order small plates, all served to live music.
Designing the service around small plates is inspired by Executive Chef Matthew Fradera’s experience while working at a private island resort off Key West, Florida. Last year was the kitchen’s debut of that tapas concept, and Fradera said it was a success both from the guests and the staff.
Instead of relying entirely on traditional buffet service, which includes seafood, salads, pastries and carved meats, they can order prepared dishes from their table. The chef recommends two or three small plates per person at a time, allowing diners to sample multiple menu items without repeatedly leaving their seats.
“A lot of these brunch buffet places, everything’s in chafing dishes, and it’s hard to keep the quality really fresh and tasting well,” Fradera said. “Being able to get food fresh from the kitchen as much as you want, and having things that aren’t going to go bad, people can order things from the table, be able to try a few things, and not have to keep getting back up.”
Fradera said the hybrid format also gives the kitchen greater control over consistency while reducing food waste.
“I think it’s easier because we can control the freshness, we can control everything a lot more,” he said. “We’re not making bulk of things. There’s not a lot of waste at all, so environmentally it’s great as well.”
This year’s menu builds on lessons learned during the brunch’s inaugural season. Fradera said the chefs collaborated to evaluate which dishes resonated most with guests before introducing several new offerings.
The buffet includes jumbo shrimp, king crab legs, West Coast oysters and snow crab claws at the seafood station, along with a carving station featuring rotating grilled or smoked meats, fresh salads and assorted pastries. There’s dessert, too, like a lemon guava cheesecake or white chocolate raspberry eclairs.
An unlimited assortment of small bites are available to order for brunch at The St. Regis Deer Valley for the summer. Credit: Jonathan Herrera/Park Record 
A duck confit eggs Benedict, shown center, is new at the Sunday brunch this year and uses duck far to emulsify the hollandaise sauce. Credit: Jonathan Herrera/Park Record
For the dishes to order, classics like chicken and waffles and made-to-order omelets are alongside more unique items, like banana French toast, poke bowls and a fava bean toast.
Among the new additions for this year is a duck confit eggs Benedict that showcases the culinary team’s attention to detail, Fradera said.
“Something really cool that we do is, after the duck is done braising, we strain it and use the duck fat to emulsify with the hollandaise. So instead of clarified butter, we use the duck fat to make the hollandaise,” he said.
Also new is a duck sausage flatbread, with meat produced exclusively for the resort by one of its specialty vendors.
Fresh juices and coffee drinks are included in entry, and guests can add on seasonal cocktails or a bloody mary flight, which includes the St. Regis signature 7452 Bloody Mary, plus The Red Snapper and The Capitol Mary.
Fradera said the upbeat environment has also become a favorite among the culinary staff.
“The cooks like it too,” he said. “It’s something different than doing the normal thing every day. They have the DJ here, so they’re like, ‘Chef, we can actually hear some music,’ so it makes them excited.”
Pricing is $85 per adult and $30 per child. For more, visit srdvdining.com.