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.
Chef Evan Francois
Chef Jess Everson
Internationally Recognized Pastry Chef, Ritz Carlton, Mandarin, Shangri-La Hotels
Award-winning Chef from Baltimore and Delaware
Kitchen Manager on TV’s Hell’s Kitchen and Instructor from le Cordon Bleu Los Angeles
Montage Deer Valley, Naked Fish
Executive Chef Scott Boberek / Fletcher’s on Main, Park City, Utah
Founder of Cuisine Unlimited Catering Company
Sous Chef and Zoe’s Garden Farmer
The Sargetakis Family
Frog Bench Farms
Sushi Chef – Sushi Blue
Wine Insiders & Geja’s Cafe, Chicago
Jake Des Voignes
Chef Local Mission Eatery & Local’s Corner, San Francisco, CA
Quinnie (Wai K Lee)
Hanamaru Restaurant, Ogden
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.