Millcreek Farm to the Mountain
Executive Chef Spotlight: Jeffrey Sanich
Food at Brighton starts with intention. For Executive Chef Jeffrey Sanich, that intention was shaped long before he ever stepped into a professional kitchen.
Jeffrey’s culinary foundation began on his grandparents’ farm in Millcreek, Utah. While the city grew up around it, the farm remained a constant. Ingredients were grown with care, animals were raised responsibly, and meals were prepared with respect for the process. That early exposure built a lasting appreciation for quality, integrity, and letting great ingredients speak for themselves.
Those values now guide Brighton Resort’s culinary program.
LEADING THE MOUNTAIN'S KITCHENS
As Executive Chef, Jeffrey oversees food and beverage operations across the resort. This includes cafeterias, quick-service restaurants, full-service dining, coffee shops, and large-scale catering and events. No matter the setting or service style, his focus remains the same: consistent quality, thoughtful preparation, and a great guest experience.
From a quick lunch between laps to a wedding dinner overlooking the Wasatch, every plate reflects the same standard. Jeffrey brings discipline to each kitchen while fostering a culture rooted in hospitality, teamwork, and pride in the work.
WHY SOURCING MATTERS AT BRIGHTON
A defining part of Brighton’s food program is its commitment to sourcing from independent, Certified Humane producers. For Jeffrey, sourcing is not just about checking a box. It is about supporting partners who care deeply about how food is raised, handled, and delivered.
These partnerships align with Brighton’s values and help ensure guests are eating food they can feel good about.
Niman Ranch
Niman Ranch is a national network of more than 700 independent family farms and ranches across the United States. Their livestock is raised without antibiotics or added hormones and fed a 100 percent vegetarian diet. As Certified Humane producers, they follow strict animal welfare standards that prioritize space, outdoor access, and low-stress handling.
Mary’s Free-Range Chicken
Mary’s Chicken works with small family farms and is known for exceptional flavor and animal welfare practices. Their chickens are Certified Humane and never given antibiotics. An air-chilling process preserves natural flavor and texture, making the product reliable for both high-volume service and refined dishes.
Wasatch Meats, Salt Lake City, Utah
Wasatch Meats is a trusted local partner providing hand-selected meats from responsible regional producers. Their proximity ensures freshness and traceability while supporting Utah’s local food economy. Their approach to humane practices and small-batch butchery closely reflects Jeffrey’s standards in the kitchen.
Whistling Springs Trout Farm, Kamas, Utah
Whistling Springs Trout Farm has been raising trout in spring-fed waters since 1917. Their system relies on gravity-fed water with no pumps, chemicals, antibiotics, or growth hormones. The fish are raised without overcrowding and in pristine conditions, resulting in clean, mild-flavored trout that highlights the quality of the source.
FROM THE SOURCE TO THE PLATE
Whether preparing a plated dinner, a mountainside lunch, or a large catered event, Jeffrey’s approach remains consistent. Respect the ingredient. Honor the process. Deliver food that feels intentional and well-crafted.
His leadership ensures Brighton’s food program reflects the same care and attention found across the mountain. It is not about trends or shortcuts. It is about doing things the right way and creating experiences that feel honest, satisfying, and connected to place.
At Brighton, great food is part of the experience. Thanks to the partners behind the scenes, every meal tells a story that starts long before it reaches the table.
