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Meet the Team

Meet the Team

Our Chef Instructors have both teaching and real-world experience. We are delighted to have such a talented group of experienced professionals all under one roof in Salt Lake City.

  • Laurent Lhuillier

    Internationally Recognized Pastry Chef, Ritz Carlton, Mandarin, Shangri-La Hotels

  • Derek Gherkins

  • Jordan Miller

    Award-winning Chef from Baltimore and Delaware

  • Keri Karabats

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

  • 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.