Our Story
A story shaped by land, fire, and gathering
My Story
My approach to food was shaped long before professional kitchens, rooted in a childhood spent outdoors among the rivers, lakes, and mountains of Quincy, California. Growing up close to the land, I learned to cook through experience rather than instruction—catching mountain lake trout and cooking them over campfires, foraging from local plum trees and wild blackberry bushes, and paying attention to how flavor changes when food is fresh, seasonal, and treated with care.
Those early moments formed a lasting connection between place, process, and purpose.
That foundation was later refined in professional kitchens, including time working alongside José Andrés. There, cooking over wood fire was never about spectacle—it was discipline. From paellas prepared over live flame to fish and meats cooked in a charcoal Josper oven, I learned that fire, when used with intention, brings clarity rather than excess. It became not a technique for show, but a tool for enhancing texture, seasoning, and the natural character of each ingredient.
That philosophy carries directly into Strata. My cooking is built on restraint and intention. Ingredients lead. Technique supports. Fire is used as a response to place—never overpowering, always deliberate. Menus evolve with the seasons, shaped by the setting, the occasion, and what the land offers in the moment.
Living and cooking in Southern Utah has deepened my appreciation for the relationship between food and place. I am continually inspired by the history, landscapes, ingredients, and cultures that have shaped this region—from the resilience of the desert and its native ingredients to the agricultural traditions that continue to define the communities surrounding Zion. The red rock canyons, high desert climate, and sense of quiet permanence found here influence not only the way I cook, but the experiences I strive to create. Every menu is an opportunity to tell a story about this place and to share the beauty of Southern Utah through food, fire, and hospitality.
Alongside food, wine plays a central role in my approach to hospitality. As a Certified Sommelier, I bring a thoughtful, food-driven perspective to pairings, service, and the overall dining experience. I view wine as an extension of the table: selected with purpose, guided by the menu, and intended to deepen the sense of occasion.
Strata reflects the way I learned to cook from the beginning: listen to the land, respect the craft, and allow fire, time, and the seasons to do the work.
Luxury private chef experiences, wine pairings, and chef-driven events throughout Hurricane, St. George, Zion National Park, and Southern Utah.
📍 Hurricane, Utah
🍷 Certified Sommelier
🔥 Private Chef | Vacation Rental Dining | Wine Dinners
ANTHONY SCHAFER
Executive Chef, Certified Sommelier & Founder of Strata Private Dining
The Food
Strata’s menus are shaped by season, fire, and restraint. Each menu begins with the occasion, the setting, and what the season offers, then is refined through technique, balance, and respect for the ingredient.
Wood fire is used deliberately — not for show, but for depth, clarity, and character. Flavors are layered with intention, allowing each element to speak clearly without excess.
Menus are designed for the way people gather: intimate dinners, wedding weekends, retreats, family-style celebrations, and catered events that feel thoughtful, generous, and personal.
Through Strata Private Dining, Executive Chef and Certified Sommelier Anthony Schafer creates custom tasting menus, luxury private chef dinners, vacation rental dining experiences, wine-paired events, and intimate celebrations throughout Hurricane, St. George, Zion National Park, and Southern Utah.
At Strata, we believe that the most memorable meals are not defined by complexity or extravagance, but by intention.
Food should reflect where you are. It should carry a sense of season, place, and occasion. A dinner overlooking Zion should feel different than one shared around a family table. The landscape, the ingredients, and the people gathered all shape the experience.
We cook with restraint. Ingredients lead, and technique exists to support rather than overshadow. Fire is used deliberately—not for spectacle, but for depth, clarity, and character. Every element on the plate should have a purpose.
Hospitality is equally important. We believe dining is one of the few moments where people can slow down, connect, and be fully present with one another. The table is where stories are shared, milestones are celebrated, and memories are created. Our role is to create the conditions for those moments to happen naturally.
Southern Utah continually inspires our work. The region's red rock landscapes, agricultural traditions, native ingredients, and rich cultural history remind us that food is inseparable from place. We are drawn to ingredients that tell a story and experiences that feel rooted in their surroundings.
Wine is approached with the same philosophy. As a Certified Sommelier, I believe wine should deepen the experience rather than complicate it. Pairings are selected thoughtfully, guided by the menu and intended to bring balance, curiosity, and a sense of occasion to the table.
Strata exists to create experiences that feel personal, grounded, and deeply connected to their environment. Whether it is an intimate dinner in a private home, a multi-course tasting menu in a vacation rental, or a celebration shared with family and friends, our goal remains the same:
To cook with intention. To honor place and season. To create gatherings that people remember long after the last plate has been cleared.
Our Philosophy
Cook with purpose. Serve with care