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Former Manhattan chefs find bigger, better opportunities outside NYC

WANSHIP, Utah — If you think running a New York City restaurant is challenging work, try cooking a gourmet dinner in a yurt at the top of an 8,000-foot mountain — in the middle of a blizzard. That’s just one of the culinary adventures Galen Zamarra has experienced since moving to Utah as executive chef at Yuta, the signature restaurant of the Lodge at Blue Sky outside Park City. “I served a wild game bird consommé to warm them up, followed by a ceviche of kampachi (yellow tail) and roasted trout over fennel and apple, with watercress salad,” said Zamarra, who ran Mas (Farmhouse) in Greenwich Village for 14 years. New York City has long been a magnet for people who want to wow the world with their culinary talents. And runn ...