Frequently Asked Questions

Flavor! Homemade American comfort food. Steaks, salads, sandwiches, and burgers. My real specialty is creating an experience you wouldn't get anywhere else.

I also love offering the freshest food when possible. Non-refined. Organic farm to table options. Delicious and healthy! If you have a sweet tooth, do worry! I'll have something for you too!

Not usually. White Bison in Virgin, Utah has a beautiful  eating space with outdoor BBQ kitchens. I go there a lot. Thats a great option. 

That said, It never hurts for me to go visit a particular venue and see what our options are. Many new venues that I've spoken to have been welcoming and kind to offering my services to their guests. It's always worth a conversation or an onsite tour to their facilities! 

A caterer usually brings cooked food to your venue that was prepared at a different location and kept warm through transit. I don't cater. My ego is too big for that. I don't like my food losing quality in styrofoam boxes or catering chaffers. I prefer hot food from the oven right to my customers table which is more the style of a private in house cook. 

I do compromise by offering dinners that have been previously prepped and ready for the oven at your venue. This allows me to still transfer the food while cold which empowers high quality flavor and the freshest options. 

It's a singular name. Not plural. Zion National Park. Not Zions National Park. 

Many pronounce it Zy-ON, which is also incorrect.  

It's correctly pronounced like Zy-AN. Rhymes with the name Ryan. 

No. Unless there is a higher Christlike purpose in the audience it's reaching. 

I would consider you paying me for my services, and I pay you for advertisement. 

Of course. Feel free to call/text me directly at 435-703-8345 or fill out the contact form on this page. 

I have before, and it has been a success. However I don't like to. Sometimes the kitchens aren't large enough or I need to bring in a larger team to do that which increases a customers rate. I can make necessary variations in a dinner, however, to allow liberties for vegetarians and pescatarians. 

I love cooking dishes that people have never had before, nor will they ever have again. Like using Prickly Pear Cactus Jelly on homemade fry bread, or grilling up a Bison Rib Eye Steak. I enjoy adding a Western United States flare to my menu.

No. My services classify as a restaurant and I do not currently hold a Utah State Liquor License. 

An eagle chasing two rabbits starves to death so, I prefer to stay in my lane according to where my talents lie. That said, feel free to contact me for a great bartender! 

Grocery Delivery is available to allow you the car space to pick up the drinks!

Yes. Meals are served buffet style with different topping choices. All customers plate their own food. If a guest prefers table style or family style services, that can be accommodated with a larger team. I've also accommodated different types of diets at once.  

Yes! I specialize in retreats of all kinds as well as family reunions. I've also cooked for movie sets, confidential celebrity clients, reality shows, and high powered corporations. 

Rheanna's Private Dining specializes in large groups and has served parties up to five hundred before. However, my average group is around fifty guests. I can do up to one hundred people myself and even more with members of my team. 

I grew up right next to Zion Red Rock VIlla (A partnering vacation home) in Rockville, Utah. You can see my childhood home from the Villa kitchen window on the west side of the property. 

All my life. I learned from my father, who learned from his father. Our families recipes have been served in the Canyon going back six generations. My parents had a successful restaurant in Springdale throughout my childhood where I spent most days after school.  

Six. They range from ages twenty-two to eight years old. The oldest two are currently in College. My children have their own street fair food booth called Ooey-Gooey Grilled Cheese where they are quickly making a name for themselves and creating quite the following to different food venues across southern Utah. Great Kids! 

1- My Dad (he passed in early 2020)

2- My mistakes and

3- Gordon Ramsey (He follows me on twitter and to this very day, I can not understand why!!)