The Laughing Pear Group

I was the original reviewer.
Sadly I have pulled my review due to some strange inconsistent dealings with chef Dave. Though he is undoubtedly an excellent chef with great talent, I have been thoroughly disappointed in dealing with him. Because of that, I can no longer personally recommend his service to anyone.

Chef Dave and his team came in for a private event last night and I have to say we were all blown away. Everything was beyond spectacular. Chef Dave helped us select the perfect menu to help celebrate my father’s 70^th birthday. Each course beautifully presented. I am still thinking about the flavor explosion in my mouth. I would highly recommend that if you are in the Deer Valley/​Park City area you consider an evening in — not only will you have a spectacular evening, but in the morning you won’t even know they were there — the cleanup afterwards eclipsed anything I’ve ever experienced. A truly magical evening!

Hurray for the Laughing Pear! (and for Unilocal — it was the sole previous reviewer that put us onto their cooking and thank you for that!)…
We’ve used other chefs in Deer Valley/​Park City and he’s the best of the three we’ve engaged so far.
We had the Chef Dave and his senior executive chef, Anne, prepare multiple dinners during a long and wonderful ski vacation.
Chef Dave was wonderful and his co-​Chef was great too. We ordered exclusively off the «comfort food» menus (small children are involved here) which aren’t on the website yet. His service included all the shopping, bringing every tool he needed to the unit (5 containers worth), setting table, 3 course and complete clean up. Kitchen was cleaner when he left than when he arrived. Same with his Sous. Both were happy to involve the kids with some pre-​planning in everything from helping with sprinkling edible flowers/​garnish to whipping real whipped cream by hand, etc etc etc.
All portions were generous — the waist lines of the adults will testify to that, despite burning an extra 1000 calories a day or more skiing — -
Some of his meals included—
— spectacular antipastos (literally, with edible flowers sprinkled on top), pan roasted salmon on a bed of carrot-​mashed potatoes, grilled asparagus and in a concession to healthy, poached fruit with nuts for dessert.
—-a hearty beef stew, a chopped salad and fresh fruit in a fruit reduction over a shortbread.
—Mediterranean mezza for openers, then roasted sea bass on a ratatouille, with greens on the side and a white wine vinaigrette, finishing with a make-​your-​own sundae bar, featuring hand whipped whipped cream and a fresh raspberry sauce. Good grief.
—And herbed vichyssoise followed by an elegant vegetarian lasagna that was delicious and filling — and was sought out as a left-​over from the fridge the next day by all!
There were other meals, but I’m sure you get the idea. If it means anything, he cooks for celebrities during Sundance (and won’t say who) and Google during their events (and he did name them). I can see why they choose him!
One caveat — it’s a kitchen norm that they don’t get sick days — when he went down with something or the other during our stay, and called with no voice at all to go over the menu one night of our 9 night stay, we had to remind him to go get well first — he sent his chef de cuisine, Anne to cover — and she was an excellent chef as well! So it was all fine in the end.
Some special notes — we had two small children with us and both Chefs Dave and Anne were great with the kids — patient, involving, explanatory and finally, cooked things they would eat ! (the little boy asked for three (3!) servings of Anne’s fish. In addition, both chefs worked around requests to avoid certain ingredients (nuts) and reduce others (salt) without affecting the obvious tastiness and variety of their meals.
We’ll use them again and recommend the Laughing Pear to our friends and colleagues headed towards Deer Valley/​Park City.