Deer Valley Resort announced new leadership of their award-winning food & beverage operations. Jacob Musyt has been named the vice president of food & beverage, while Deer Valley’s own Sammie Doyle has been promoted to the director of food & beverage.
“With more than 20 years of hospitality experience, Jacob brings fresh ideas and a seasoned outlook for the future of Deer Valley’s food and beverage offerings,” said Jeremy Levitt, resort president. “Additionally, we are grateful for Sammie’s years of dedicated service with us, and we look forward to her leadership in her new director role.”
As the vice president of food & beverage, Jacob Musyt will oversee more than a dozen restaurant outlets, resort culinary teams, and Deer Valley’s banquet and catering experiences. Musyt was formerly the director of food & beverage at Waldorf Astoria Beverly Hills, following roles with Salamander Resort & Spa in Middleburg, VA, Mandarin Oriental Hotel Group in Washington, D.C., and Waldorf Astoria Park City. He studied at Johnson & Wales University in Denver with a focus on hospitality and restaurant management.
“I am in the business of creating memories guests will cherish and last forever, something Deer Valley has been doing for decades,” said Musyt. “I’m thrilled to be back in Park City and to join the resort’s world-renowned food & beverage team and be able to provide those meaningful experiences for years to come.”
Born and raised in Salt Lake City, Sammie Doyle has been with Deer Valley since 2012. She was most recently the resort restaurant operations manager, and before her time at the resort she worked as a detox case manager for people experiencing homelessness through Volunteers of America. Married with two children, Doyle is a fitness coach, foodie, wine lover, traveler and lover of the outdoors.
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