Bee Sweets

Buzz Feed: Meet the Montage's Bee Keeper

The sweet science of house-made honey at Montage Deer Valley.

By Pamela M. Olson June 1, 2013 Published in the Summer/Fall 2013 issue of Park City Magazine

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Beekeeper Kyle Kanno at work.

Before construction was even finished on the luxurious Montage Deer Valley ( in December 2010, the hotel had one employee that most hospitality properties never even consider: its own beekeeper. Serving local honey seemed a creative and delicious way to embrace Utah’s heritage as the “industrious” state, symbolized in license plates and marketing materials by a beehive emblem.

Guests can experience Park City’s heritage through original western artworks that line the hotel’s hallways and the collection of mining objects on display near the Vista Lounge. But no historical artifact is as memorable as something that can linger on the palate, like sweet, intense honey. In Buzz, the hotel coffee shop, anyone can taste seasonal honeys from around the state.

Montage beekeeper Kyle Kanno provides lavender honey from the fragrant fields of Mona, raspberry honey from the harvests of Bear Lake, and clover honey from aptly named Honeyville, where Kanno lives and acts as a honey broker for Montage. A beekeeper since he was a teen, Kanno can’t supply Montage with the bounty of his own hives alone, so he created a co-op of 18 keepers who produce honey from bees never treated with antibiotics or chemicals. The resulting honey is raw (and delicious), retaining all of its nutritional value.

After sampling the gooey sweetness at Buzz or on the menu at Apex restaurant, guests can buy honey to take home (Buzz sells upward of 50  jars a month) or stock up on hive-shaped Honey Pops as souvenirs and gifts. If you do take some home, be sure to purchase plenty: honey this good is sure to attract a swarm.

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