The Lakehouse has been named one of Utah’s most unique dining experiences and reviewed as “Uniquely Delicious.” It is a year-round waterfront restaurant and bar on the shores of Deer Creek with breathtaking views of Mount Timpanogos. The warm and contemporary ambiance paired with the locally focused cuisine provides a casual to an upscale dining experience unlike any other in the state.
We pride ourselves in supporting local businesses and showcasing the incredible meat, produce, liquors, and beers the state of Utah has to offer.

Our mission has always been to provide a true “multi-sensory” experience. We accomplish that not only by highlighting our location but by providing dishes that have stories attached to them. We believe that our servers and employees are guides, curating your own unique experience.



 Some of the earliest memories I have is cooking with my grandmother. She was always in the kitchen working on something amazing. From huge batches of homemade bread, to all kinds of soups and stews, the joy that I saw on her face when she served us, is one of the main reasons I decided to go into the culinary industry. I found my love for cooking when I moved to Saint George to attend college while working at various restaurants. The fast-paced environment and the hospitality was something that I knew I was passionate about. 

Moving from a server to the kitchen, I hit my stride. I wanted to learn every recipe and why things worked and why they didn’t. This craving for knowledge continued and so I moved to Orem UT, to attend culinary school. I graduated from Utah Valley University while working at the Tree Room at Sundance Mountain Resort. Still eager to learn more, I got into contact with the Inn at Little Washington, a three Michelin star restaurant in Virginia. I flew out for a stage and was offered a position. With the experience of a three michelin star technique after working alongside Chef Patrick O’Connell in the worlds longest tenured AAA Five Diamond restaurant in the world, it was time I return to Utah where my heart is.

I came back with the ambition of bringing all my knowledge and skills to Utah. This is now, where I get the opportunity to showcase them at the Lakehouse. My goal at the Lakehouse is to stay local to Utah while bringing the new techniques and flavors I’ve accumulated through my experiences to the food culture.

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