Director Guy Ritchie sets the table with WildKitchen at Blue Sky

With just 24 seats per night, each evening at WildKitchen is intentionally intimate and entirely unforgettable. Photo: The Lodge at Blue Sky // Gabriella Santos.

WANSHIP, Utah — WildKitchen by acclaimed director Guy Ritchie (“The Gentlemen,” “Snatch”) is back for a second season at The Lodge at Blue Sky, Auberge Resorts Collection. The outdoor, fire-driven dining experience returns to the high-alpine meadows of Utah’s Wasatch Range, offering a limited run of open-air dinners.

The Lodge at Blue Sky partnered with WildKitchen in 2024 to bring the concept to the U.S. for the first time. The collaboration began after an initial meeting with Ritchie and a visit to his estate, Ashcombe, in the English countryside. That visit helped solidify a shared interest in creating experiences that combine nature, food, and a sense of place. With Blue Sky’s remote setting, culinary philosophy, and focus on land stewardship, the partnership took root.

“Guy Ritchie’s WildKitchen embodies a deep appreciation for the outdoors, open-fire cooking, and gathering over a shared meal – values that mirror Blue Sky’s own “back-to-the-land” philosophy,” said a representative of Blue Sky. “With its immersive nature, use of hyper-seasonal ingredients from Gracie’s Farm, and intimate communal setting, WildKitchen complements the resort’s emphasis on reconnection – with nature, food, and one another – in an environment of understated elegance.”

Held in a retractable canvas-and-wood structure set in a remote meadow, the dinners are anchored by the WildTable—a live-fire cooking unit where chefs prepare dishes in full view of guests. Seating is limited to 24 people per night, with access by 4×4 vehicle, house car, or guided hike.

This season’s Guest Chef Series draws top culinary talent from across the country, including multiple James Beard Award recipients and finalists:

• August 8–9 | Ryan DePersio – James Beard semifinalist and executive chef of Battello (Jersey City)
• August 15–16 | Dan Kluger – James Beard Award-winning chef and owner of Loring Place (New York City)
• August 22–24 | Kim Canteenwalla – James Beard finalist and chef-owner of Honey Salt (Las Vegas)
• September 13–14 | Crista Luedtke – Chef, TV personality, and proprietor of boon eat + drink (Sonoma County)
• September 26–27 | Seth Adams – Executive Chef of Riverhorse on Main, one of Park City’s most celebrated fine dining destinations

Menus are rooted in the land, featuring organic produce from the resort’s own Gracie’s Farm and locally sourced proteins like native Utah trout and seared elk loin. Guests can expect a constantly evolving, hyper-seasonal menu paired with curated wine or zero-proof pairings. With just 24 seats per night, each evening at WildKitchen is intentionally intimate and entirely unforgettable.

WildKitchen originally appeared in Ritchie’s Netflix series “The Gentlemen,” where it was imagined as an elegant, open-air dining outpost. This version keeps that spirit alive, with a focus on fire, storytelling, and seasonal food in an alpine environment.

Reservations are now open. Visit OpenTable to secure your seat at the WildTable.