Shorter & More Affordable
Trained in Paris at le Cordon Bleu, and in New York at the Institute of Culinary Education. She worked for one of the highest-rated catering companies in the country, Real Food Catering in New York, and has staged at restaurants in New York and Paris. At the Michelin-starred Passiflore Restaurant in France, she apprenticed with Chef Roland Durand. Food has always been her love, and she has traveled to over 50 countries around the world to see their markets, taste new ingredients, and take cooking classes.
Was most recently the Executive Chef at Café Trio, overseeing two locations. After culinary school, he worked in Las Vegas before returning to Utah to be the Chef de Cuisine at Cliff House Gastropub in Draper, and at Westgate Resorts in Park City. Chef Jess trained in Las Vegas at le Cordon Bleu, and recently appeared on CBS-KUTV Channel 2.
He was the Executive Chef of the prestigious and award-winning Hotel Jerome in Aspen, Colorado, as well as the Executive Chef of Le Rouge in Grand Junction. He was recruited to Utah as Seafood Director, and to run several cooking schools for Harmons. In Park City, he was the Executive Chef of both Ruth’s Chris Steakhouse and Main and Sky.
Director of Operations
Was a Certified Instructor for the US Army, where he planned, designed, and delivered training to over 500 senior Army leaders in Battle Staff operations. He delivered both technical and tactical instruction on missions, providing students with an in-depth understanding of mission command, operations, cyber defense, and information operations. Sterling completed two overseas deployments, and retired in 2019 with the rank of Sergeant First Class. In 2019, Sterling graduated from Park City Culinary Institute using his GI Bill® benefits.
Lola Beatlebrox remembers when opening a TV dinner was the height of 1960s cuisine. How times have changed. “We’ve come full circle to honor our talents in making dishes the best restaurant chefs from all over the world make right in our own homes.” Lola is an instructional designer and educator. She has created videos and learning materials for the New York Mercantile Exchange, the Utah Division of Arts & Museums, the Governor’s Office of Economic Development, and EATS – Eat Awesome Things at School. She promotes interactive, inquisitive learning about food and its ability to tantalize all the five senses.
American celebrity chef and television personality. Chef Bryan appears on a daily cooking segment on the Salt Lake City CBS affiliate KUTV Channel 2 at noon and hosts a weekly 30-minute cooking show, “Cooking with Chef Bryan” also on KUTV channel 2 and KMYU, digital channel 2.2. Chef Bryan is also the national spokesperson for Green Giant International’s potato and onion division, Potandon Produce, and reaches millions of people.
Award-winning Chef from Baltimore and Delaware
Founder of Cuisine Unlimited Catering Company
Montage Deer Valley, Naked Fish
Wine Insiders & Geja’s Cafe, Chicago