Chef Adolph Imboden

Chef & Host

Adolph Imboden

Owner & Chef · Adolph's Restaurant

From the Alps to

Adolph's

After many years in the kitchen and culinary training, Adolph founded the first and now oldest fine-dining restaurant in Park City, Utah — his namesake, Adolph’s Restaurant. Each plate is treated like a work of art.

The dining room reflects Adolph’s love of photography as well with many friends and family adorning the atmosphere with his love for life and the people he shares it with. Warm and cozy, Adolph’s feels like it was from a Swiss mountain village, with a lively bar scene popular with the locals and his celebrity guests. The perfect place for a cheese or chocolate fondue and ski cocktail. Let the wide variety of wines and cocktails warm you up after a long day of skiing.

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Enjoy eating inside surrounded by European decor with the Swiss alpine, sports and event memorabilia of skiing royalty immortalized on the walls or, dine outside on the patio in the warmer seasons and take in the fresh alpine air of Park City. Adolph’s restaurant will also provide your order for take-out if you like.

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Park City Magazine features Adolph in:
From the Alps to Adolphs
Article written by Peta Owens-Liston (2005)

Park City Magazine article by Peta Owens-Liston 2005

“A particular favorite restaurant for the skiers is Adolph’s, located not far from the ski runs and owned and operated by Adolph Imboden, a former Swiss ski racer himself. Adolph looks forward to the annual invasion of the European skiers as much as he looks forward to the first snow.”

~ From the article
Adolph’s Caters to World’s Skiers in Park City
By Lee Benson, Sports Editor for Deseret News (1993)

   

“It must be a work of art when it leaves the kitchen.”

— Adolph Imboden
Chef and Owner of Adolph’s Restaurant

Park City’s “Dining Guide” interviews Adolph Imboden about his local time honored restaurant and his own Famous Cheese Fondue in demonstration.

Adolph guest on Mountain Morning Show

Watch the Mountain Morning Show with Adolph’s guest interview and summer salad demonstration.