Park City knows it has a good thing going, and the Utah town is not timid when it comes to boasting. “The greatest snow on earth,” the state’s license plates boldly state. And when it comes to Park City, that statement might just be right. Each year, precipitation combines with the high-desert climate of the Wasatch Mountains to create over 350 inches (890 cm) of the best powder in the country.

Those top ski conditions have drawn visitors from around the world since the state’s first ski area opened in 1946. Utah skiing has come a long way since then, and Park City has become the state’s most popular ski town.

This tiny ski community is home to several top resorts, with Deer Valley undeniably the state’s most elegant and sophisticated ski area. With heated sidewalks, perfectly manicured slopes and some of the region’s top dining, the resort provides a pampering experience ― which is just what its founders envisioned.

When Edgar and Polly Stern opened Deer Valley in 1981, they applied their background in luxury hotels to the ski business, insisting that fine food and service be part of the experience. Twenty-four years later, their vision is a reality.

The resort pioneered many firsts in the industry, from being the first to offer valets to carry guests’ ski gear to offering pagers to parents with kids in the Children’s Center. And during a time when most ski cuisine was a simple burger on a paper plate, Deer Valley was one of the first to offer carved roast baron of beef on china plates.

Empire Canyon Lodge at Deer Valley Resort

The resort’s 1,825 (7.3 km²) skiable acres (which include 91 runs and 21 chairlifts) are carefully groomed, so much so that they are often described as “wall-to-wall corduroy.”

More than half of the terrain is groomed for intermediate skiers, with another 35 percent for experts and 15 percent for beginners. It’s important to note that Deer Valley is a skiers-only park. Snowboarding is not allowed here; the slopes are reserved for ski lovers.

Deer Valley recently invested some 8 million dollars in improvements, adding two new chairlifts and intermediate runs, as well as adding two more glade-skiing areas. (Glade skiing is done on within-bounds open slopes that are dotted with trees, offering plenty of opportunities to slalom.) Families will enjoy a skiers-only terrain park called Tricks ‘N’ Turns (TNT), which features new Ore Cart Rails.

“We created the Ore Cart Rails in response to guest requests,” says resort Mountain Operations Director Chuck English. “The rails are geared toward those guests who want an introductory or entry-level park experience. It’s not intimidating, but is challenging, requiring balance and courage!” The Ore Cart Rails include a few small jumps, funboxes and double barrels.

One of Deer Valley’s most beloved attractions is the legendary Stein Eriksen, director of skiing. The feisty Norwegian was a 1952 gold medalist in giant slalom, and he hasn’t looked back since. Eriksen, who is a National Ski Hall of Fame inductee, can be seen on most days out on the slopes with anyone who can keep up with him.

A celebrity of sorts at the resort, it’s not uncommon to see him posing with groups of children or chatting with adults in area restaurants. Deer Valley has even placed a bronze statue of Eriksen in front of Snow Park Lodge, and guests can experience the mountain-lover’s favorite pastry, a culinary creation called “Stein’s Cake.”

This decadent delight is made with marzipan, almonds and a rich raspberry filling. “Americans make their cakes with lots of batter and not very many goodies,” Eriksen says, explaining the pastry’s popularity. “We Norwegians make our cakes with a little batter and lots of goodies.”

Two other famous skiers have lent their talent to Deer Valley Resort. The Mahre Center Training Camps were designed by Olympic medal winners Phil and Steve Mahre. The camps’ three-day and five-day sessions, designed for those 12 and over, offer instruction on ski fundamentals for all ability levels. There are even women-only classes.