Celebrity Chef Galen Zamarra Brings Parisian-Apres Vibes To Park City
Bon appétit!
James Beard award-winning Chef Galen Zamarra is bringing his creative vision to Park City with the opening of Le Depot Brasserie and its sister property, Union Patisserie. Both establishments are housed in historic spaces right at the heart of downtown Park City, a site as rich as the savory Parisian dishes to be featured at both establishments.
The menu at Le Depot will highlight traditional French cuisine, paired with fresh and creative cocktails. A carefully curated wine list will showcase exceptional bottles, with a strong emphasis on French selections.
The two-story Depot Building is a cornerstone of downtown Main Street, featuring a structure that seamlessly blends history and modern French elegance. Upstairs, the building’s rooms once served as the headquarters for Sundance operations. Across a charming patio, Union Patisserie exudes a feminine, French-inspired vibe, offering a bakery experience steeped in both history and artistry. Chef Zamarra collaborated with local artisans to source 200-year-old wood for the outdoor furniture and some plateware, further enhancing the authenticity of the space.
Zamarra’s design vision draws heavily from both the Depot’s historical roots and the vibrant culture of 1920s France.
“A lot of our design comes from that era,” he explains. “The menu focuses on tradition and authenticity—it’s really good.”
He also reflects on the cultural significance of Paris in the 1920s, a time when African American jazz artists found refuge there, escaping racial discrimination in the United States. Their influence reshaped the Parisian music scene, and Zamarra hopes to channel some of that energy into his establishments.
Every detail has been carefully considered, from custom light fixtures and stone backsplashes to archival photography that pays homage to both the Depot’s train station history and Park City’s local heritage. Lesser-known influences, like the region’s historical connection to jazz, also make subtle appearances throughout the decor and ambiance. Before Le Depot, the space housed “Zoom”, Robert Redford’s Sundance outpost and headquarters.
Born in Geneva, Switzerland, Galen Zamarra moved to New York City as an infant and spent much of his youth in California. At 18, he enrolled at the Culinary Institute of America, graduating with honors. He then moved to New York for work at Bouley, starting as garde manger. After two years, when the restaurant closed for renovations, Zamarra left for France to work at a legendary triumvirate of three Michelin-starred restaurants: Georges Blanc, Michel Bras, and Alain Passard’s L’Arpège, where he cooked for one defining year before returning to New York.
During his 25-year tenure in New York, Zamarra opened multiple award-winning restaurants, such as Mas (Farmhouse), and later, Mas (la grillade), both of which received overwhelming accolades and critical acclaim, including New York Magazine at one point lauding Executive Chef Zamarra as “the next Jean-Georges”. He was also awarded “Rising Star Chef of the Year” by Star Chefs in 2006. Zagat Survey also awarded Mas (Farmhouse) with the highest food score in New York City.
A few years ago, Zamarra made the bold decision to move west, working as the Executive Chef at Auberge Property Blue Sky near Park City. His most recent ventures of opening Le Depot Brasserie and Union Patisserie bring excitement and passion. Zamarra says he sees Park City as a burgeoning foodie destination, ripe with opportunity but still developing.
“I feel like there is an opportunity for growth in the food scene in Park City with all the influx of new residents who are looking for more options”, he says. His commitment to thoughtful, beautiful design is one of the hallmarks that sets his properties apart.
Reflecting on his time in Paris, Zamarra recalls the deep appreciation for the culinary traditions he developed there. From the meticulous pairing of Burgundy wines to the use of regionally specific produce in simple yet exquisite dishes, Paris shaped his understanding of what makes French cuisine truly special.
While French bistros are far from a new concept, Zamarra believes his training and vision set Le Depot Brasserie and Union Patisserie apart. “There are only a few places that truly understand the concept and do it right,” he says.
So, what differentiates his approach? “People don’t realize how much energy goes into creating an atmosphere,” he explains. “It’s not easy. I want to develop a vibe, an experience that incorporates art, music, and dining all in one location.” Zamarra hopes that his establishments will become cherished spaces for Park City locals, extending their appeal beyond the town’s reputation as a tourist hotspot.
The prime location offers stunning patio views of Main Street, making it the perfect spot for a sunny afternoon cocktail or a post-ski après spread.
To further elevate the experience, Executive Chef Thomas Bernard, a native of France, brings his expertise and passion for authentic French cooking to the kitchen.
“I’ve poured so much into the vision and the legwork here,” Zamarra says. “There’s a certain pride in using traditional French products and techniques, even if they require more effort. It’s about preserving heritage, simplicity, and tradition, and that will be reflected in every dish we serve.”
Indulge further at Le Depot Brasserie: 660 Main Street, Park City; IG: @ledepotpc | Union Patisserie: 199 Heber Ave, Park City; IG: @unionparkcity | galenhg.com and IG: @galenzamarra
