Next Cuisine Cert starts Oct 15
Next Pastry Cert Oct 30
Call Today (801) 413-2800

Learn More


We value your privacy. Your information will not be shared. By clicking "Send Request" you agree to let us contact you.

Meet the Team

Meet the Team

Our Chef Instructors have both teaching and real-world experience from San Francisco and Los Angeles to Chicago and New York. On average our instructors have been in the industry for over twenty years. They have opened notable restaurants as the Executive Chef, such as Gregory Neville, whose restaurant Lugano was recognized by Zagat as one of the best Italian restaurants in the country; and award-winning Jordan Miller, who has opened acclaimed restaurants in Baltimore, Delaware and Utah. They have led notable restaurants as the Executive Chef and Pastry Chef, such as Rebecca Millican, who ran the Pastry and Baking program at the magnificent la Caille Restaurant, launched a chocolate line for artisan chocolatier Amano Chocolate, and artfully created pastries for the most award-winning caterer in Utah, Culinary Crafts. They’ve also worked in television, both featured on the Food Network, and leading the kitchen for Gordon Ramsay on Hell’s Kitchen. They’ve been featured in cookbooks, and have been invited to cook for the prestigious James Beard Foundation in New York.  Our Chefs have taught at esteemed culinary schools from Los Angeles to Chicago and New York. And we are delighted to have such a talented bunch of experienced professionals all under one roof in Salt Lake City.

  • Keri Karabats

    Kitchen Manager on TV's Hell's Kitchen and Instructor from le Cordon Bleu Los Angeles

  • Rebecca Millican
    Rebecca Millican

    Former Executive Pastry Chef, La Caille Restaurant

  • Ramzy Asmar

    Chef Instructor at 4 Top Schools, with Real-World Chef Experience from San Francisco and Chicago

  • Jordan Miller

    Award-winning Chef from Baltimore and Delaware

  • Gregory Neville
    Gregory Neville

    Former Chef Owner, Lugano Restaurant

  • Yu Yamamoto

    Montage Deer Valley, Naked Fish

  • chef boberek
    Scott Boberek

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

  • Maxine Turner
    Maxine Turner

    Founder of Cuisine Unlimited Catering Company

  • chef culinary school teacher
    David Chen

    Sous Chef and Zoe's Garden Farmer

  • Joe and Paula
    The Sargetakis Family

    Frog Bench Farms

  • Michael Hohl
    Michael Hohl

    Sushi Chef - Sushi Blue

  • John Davis

    Wine Insiders & Geja’s Cafe, Chicago

  • jake des voignes
    Jake Des Voignes

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

  • quinnie
    Quinnie (Wai K Lee)

  • roy yamamoto
    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.