WildKitchen welcomes Bar Rêve for a five-night takeover, bringing a distinct perspective to one of Blue Sky’s most unexpected evening experiences. Known for its art-driven approach to cocktails and expressive sense of atmosphere, Bar Rêve introduces a refined yet playful energy to the space. The experience centers around curated cocktails and a lively atmosphere that builds as the night unfolds, offering a fresh take on WildKitchen.

Cédric Vongerichten is the chef and owner of Wayan and Ma•dé in New York City, known for his refined French-Indonesian cuisine. Born in Bangkok, Thailand, he moved to New York at a young age, trained in kitchens around the world alongside his father, Jean-Georges Vongerichten, and has since worked in some of the most celebrated kitchens globally. Recognized by Zagat as one of the top 30 chefs under 30 and honored by The Best Chef Awards 2024, Wayan was also named to Esquire’s Best New Restaurants in America and is currently the only Indonesian restaurant in the Michelin Guide in the U.S.

Kim Canteenwalla is a James Beard Award finalist and the chef-owner of Honey Salt in Las Vegas, Nevada, known for his heartfelt, ingredient-driven cuisine. Returning to WildKitchen after a successful appearance last year, he brings an approach that blends seasonal flavors with a strong sense of place, creating dishes that are both comforting and refined.

For two evenings only, The Lodge at Blue Sky welcomes Kiln, San Francisco’s acclaimed two Michelin-starred restaurant, for an exclusive residency in the intimate Wine Room. Led by Chef John Wesley, Kiln is celebrated for its thoughtful, technique-driven cuisine inspired by Scandinavian, Japanese, French and California influences. Each evening, just 14 guests will gather around the chef’s counter for an extensive, multi-course tasting menu omakase experience, featuring exceptional Utah ingredients and Kiln’s signature approach to curing, fermentation, drying and pickling. Throughout the evening, Chef John and his team will share the inspiration and techniques behind each course.

James Beard Award–winning chef Dean Fearing is a culinary visionary renowned for his legendary Southwestern cuisine and genuine, approachable style, continuing to redefine the art of cooking through bold flavors and a deep commitment to locally sourced ingredients. A proud graduate of the Culinary Institute of America, later lauded as a “Pioneer of American Cuisine,” he refined his craft over more than two decades as executive chef at The Rosewood Mansion on Turtle Creek before opening Fearing’s at The Ritz-Carlton, Dallas in 2007, where it instantly earned critical acclaim. Celebrated by critics such as the New York Times and honored by Zagat, Esquire and the Texas Michelin Guide, Fearing’s remains a defining force in American cuisine.

Chef Neal Fraser is a celebrated Los Angeles chef and restaurateur known for his refined yet approachable modern American cuisine. A graduate of the Culinary Institute of America, he honed his craft in legendary kitchens including Wolfgang Puck’s Spago, Checkers Hotel under Thomas Keller and Joachim Splichal’s Pinot Bistro before opening his own acclaimed restaurants, including Boxer, BLD and Grace. Today, he is the chef-owner of Redbird in Downtown Los Angeles, recognized by the Michelin Guide California, 50 Best Discovery and the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award.

Chef PJ Calapa is a Culinary Institute of America–trained chef who honed his craft in some of New York’s most acclaimed kitchens, including Bouley, Eleven Madison Park and Nobu 57, where he rose to executive sous chef and developed a deep appreciation for the precision of Japanese cuisine. He later joined Altamarea Group, working alongside Chef Michael White to launch Ai Fiori, which earned three stars from the New York Times, a Michelin star and a StarChefs Rising Star Chef Award before going on to open The Spaniard in Manhattan’s West Village and Scampi in the Flatiron District. In 2023, he rejoined Altamarea Group as Executive Chef of Marea New York and Marea Beverly Hills, and extending that legacy with the debut of Marea at The Snow Lodge at The St. Regis Aspen Resort.

King is a celebrated New York City restaurant known for its understated elegance and deeply seasonal approach to cooking. Drawing inspiration from the South of France and Italy, the menu changes daily, guided by traditional techniques, thoughtful sourcing and a refined sense of simplicity. As Pete Wells noted in his 2018 review, “what you really notice is how many little moves they know that can raise a recipe from good to exceptional."