With over 100 restaurants in our historic mining town, Park City is noted to have more chefs per capita than Paris. At Park City Culinary Institute, we collaborate with the area’s top chefs and restaurants to offer a distinctive culinary program that rivals some of the best culinary schools in the country.
Our classes take place in a real commercial kitchen, located in prestigious Deer Valley. We have been featured both locally and nationally for our distinctive approach to culinary education. From day one, our culinary classes are hands-on using professional equipment. Students are trained to succeed through intensive practice, mastery of essential techniques, experience with diverse ingredients, and guidance from a dedicated faculty of notable chefs.
Our culinary school instructors have trained hundreds of students around the world. Mary Cech was one of the five founding instructors at the Culinary Institute of America’s Napa Valley Campus; she developed their pastry syllabus and is developing ours. The author of two cookbooks, Mary consults for the USDA and teaches baking techniques to professionals in Asia, most recently in India.
Houman Gohary, who has appeared on NBC’s Today Show and the Discovery Channel, taught at two prestigious culinary schools before joining the Ritz Carlton as the lead trainer to open resorts in cities including San Francisco, Shanghai, Barcelona, Dubai and Osaka. Adam Kreisel, who was featured in “Salt Lake City’s Chef Table” by Salt Lake City Foodie Becky Rosenthal, was chosen to cook for the James Beard Foundation during the SLC Olympics, and was the Executive Chef both of Sundance Resorts and The Globe Café / by Moonlight.
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With our school, you can attend culinary school for just two months, learning the techniques you want to learn. We pride ourselves on being the best culinary school in Utah for a few reasons:
You’ll get hands-on training while cooking under the guidance of chefs that have launched the Culinary Institute of America’s campus in California, and trained the food and beverage teams of the Ritz Carlton.
Our chefs have been invited all over the world, from India and China to Japan and Spain to teach aspiring chefs.
(M,T,W,Th 9am to 3pm with lunch)
(T,W,Th 6pm to 9:30pm light dinner available 5pm to 6pm)
Tuition and Fees just $8,900
Our program can get you there!
Check out our program!
Our professional culinary program is for you!
At the best culinary school in Utah, our instructors are experienced chefs from around the world including:
(Chef Owner Good Karma & Instant Karma)
Award-winning, innovative Chef Gohary has an exceptional record of service and international experience at such noted establishments as the Ritz Carlton Company, Claremont Resort and Spa, and Schoenbrunn Park Hotel. He brings more than 25 years of expertise in all aspects of culinary arts and hospitality for Five Star/Five Diamond Hotels, Michelin-starred restaurants and world-class resorts. Chef Gohary has supervised large staffs of over 100 people and multi-million dollar food and beverage budgets.
Adam’s experience in the restaurant industry has been relatively brief (18 years) but eventful. The bulk of his strictest culinary education was gleaned in San Francisco, where he worked first as a line cook under chefs Reed Heron at Black Cat and Brenda Buenviaje at Oritalia, and did an apprenticeship under Suzette Gresham at Aqcuarello. Following these stints, Adam was the tournant at Oritalia, this time under the tutelage of chef John Nelson, and then the executive sous-chef at Mecca Restaurant under chef Mike Fennelly. Adam’s cooking knowledge is a composition of training at the California Culinary Academy and time spent at the aforementioned establishments where cuisines had Asian, Italian, Creole, and Southwestern influences.
(Award Winning Pastry Chef)
An award-winning pastry chef and author of two cookbooks, Mary Cech was recruited by the Culinary Institute of America (CIA) to launch their Greystone campus. Mary was charged with designing the curriculum that would be used for years to come, and teaching all the pastry classes at the CIA campus in Napa Valley. It is an honor to have Mary Cech now design the pastry syllabus for the Park City Culinary Institute, and run our pastry program.
(Fletcher’s on Main, Park City, Utah)
Chef Scott Boberek is one of Park City’s hottest culinary stars. Specializing in showcasing simple foods with sophisticated, innovative twists, he is seasoned in orchestrating custom menus that highlight fresh, often locally sourced ingredients. Scott’s culinary philosophy revolves around the perfection he finds in simplicity. “Many chefs are constantly adding and touching their dishes, feeling they need more to be better. I say, less is more – just cook it right, simple and perfect.”
We often feature chefs from notable restaurants such as High West, Naked Fish, 350 Main, Deer Valley Resort, Fletcher’s on Main, Montage Deer Valley, among others. To learn more about our other faculty members, please visit our main website below.