Cuisine starts June 26
Evening Session starts June 28
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Meet the Team

Meet the Team

Our chefs generally have over twenty years of experience. They have served as Executive Chefs of notable restaurants, such as Chef Gregory Neville of Lugano, which was recognized by Zagat as being one of the best Italian restaurants in the country. Our Pastry Director, Rebecca Millican, joined us from the magnificent la Caille Restaurant, where she was the Executive Pastry Chef. Our chefs have extensive experience teaching and training at both other prestigious culinary schools, and with the esteemed Ritz Carlton Hotel Company. Our Culinary Director, Houman Gohary, not only trained nearly a thousand food and beverage employees for the Ritz Carlton, but also opened over a dozen restaurants in cities such as Dubai, Osaka and Barcelona. Two of the restaurants Chef Gohary helped open for the Ritz Carlton now have the highly-sought-after Three Michelin Stars. Our faculty innovates: Chef Houman Gohary began his career on a task force that coined, developed and branded “Southwestern” cuisine in the late 1980’s, putting the Southwest on the map as a culinary destination. He is now transforming the culinary scene in Utah, having trained chefs who now own their own prestigious restaurants such as Briar Handly of Handle Restaurant, and Seth Adams of the award-winning Riverhorse on Main. Our instructors have been featured on the Food Network, the Discovery Channel, NBC’s Today Show, and in both national and local press, as well as in cookbooks, and events for the James Beard Foundation.

  • Gregory Neville

    Former Chef Owner, Lugano Restaurant

  • Rebecca Millican

    Former Executive Pastry Chef, La Caille Restaurant

  • Houman Gohary

    Chef Owner Good Karma & Instant Karma

  • Yu Yamamoto

    Montage Deer Valley, Naked Fish

  • Scott Boberek

    Executive Chef Scott Boberek / Fletcher’s on Main, Park City, Utah

  • Maxine Turner

    Founder of Cuisine Unlimited Catering Company

  • David Chen

    Sous Chef and Zoe's Garden Farmer

  • The Sargetakis Family

    Frog Bench Farms

  • Michael Hohl

    Sushi Chef - Sushi Blue

  • John Davis

    Wine Insiders & Geja’s Cafe, Chicago

  • Jake Des Voignes

    Chef Local Mission Eatery & Local’s Corner, San Francisco, CA

  • Quinnie (Wai K Lee)

  • Roy Yamamoto

    Hanamaru Restaurant, Ogden

photo(1)Laurie Moldawer
Founder & Director

Laurie spent six months in Paris at the original Le Cordon Bleu, working behind the scenes preparing the Chefs for their demonstrations, to help pay for school. She apprenticed with Michelin-star Chef Roland Durand at Passiflore Restaurant in the Trocadero area of Paris. Returning to New York City, Laurie interned at Jeffrey Chodorow’s Restaurant Ono, where she worked on the line, learned how to work a Robata grill and make sushi. She then enrolled in more courses at the Institute of Culinary Education, leading to an internship with cake decorator Colette Peters, a frequent judge on the Food Network. Before moving to Utah, the Food Network considered Laurie for a starring role in the Next Food Network Superstar. Laurie has catered events across New York City, Utah, and in the French Alps.

An avid gourmet traveler, Laurie has now been to over forty countries, looking for new foods, taking cooking classes, and visiting markets from the Tsukiji fish market in Tokyo, to Marrakech in Morocco. Her personal mission in founding Park City Culinary Institute is to provide passionate people with both the basic tools, and exposure they need to create memorable foods. Laurie oversees all of the school’s programs to make sure participants not only develop the fundamental techniques they need, but also have an amazing experience. This may include bringing in unique items such as live sea urchin, experimenting with new techniques, visiting influential farmers and ranchers, or tasting hard-to-find premium ingredients often made by local artisans.  Laurie hand chooses the chefs to lead our programs, and ensures that each one brings not only as many as twenty years of experience, but also an engaging personality so the classes are not just technical, but also fun and inspiring.