About The Chef

My passion for cooking was evidenced early in life. As I was a self-taught cook, my mother could tell you that the cost of my early culinary training was mostly burned cookware as I experimented and made my own lunches during elementary school. While in Junior High school, I gained some additional skills as my mother taught me how to make an apple pie for a girlfriend. I decided any guy could bring a girl flowers to show his affection, but a pie, ”now that doesn't happen every day.

I lived in Hawaii for 2 years following High School and gained more great food knowledge from my friends there. The melting pot of cultures brought me an interest and knowledge of not only Chinese, Japanese, Korean, Philippine and local Polynesian food, but additionally, the unique blending of these cultures, which varied from location to location. My tastes and my skills as a cook expanded; when invited to dinner, I would often come early and help with the meal so I could learn how to make what they were preparing. Besides bringing these new tastes home to friends and family upon my return to the mainland, my desire to prepare and serve these wonderful flavors to others was heightened.

I then attended the University Of Utah and moved to Bountiful, Utah where I still call home. Though I spent the first 20-plus years of my post college life as a salesman, cooking and continuing to learn and teach about food preparation were an important part of my life. My experience broadened from dinner parties for friends and family to catering Luaus for church groups of 300. I ventured into the local competitive cooking arena doing Chili cook-offs and Dutch oven contests which became my springboard into the world of competitive BBQ. I also found a place sharing my love of culinary construction, teaching cooking classes through Community Education. After a class or a catering event, I often heard people remark "You should open a restaurant" to which my reply was, "I'™m already married." That was my way of saying that I love feeding people, but I just couldn'™t take on the huge commitment of a restaurant.

Chef Mike In Action

In 2005, my resume expanded as I went to work in a commercial kitchen as the Food Services Director at Cottonwood Youth Academy in Salt Lake City, Utah. I operated in-house food services for residents and staff and produced 3000 + meals per month. I was responsible for planning menus, as well as assigning and supervising the work of cafeteria personnel in the preparation and serving of food to students and staff. This experience only further cemented for me that my real passion in life is food and cooking.

After more than 30 years of honing my cooking and baking skills, and expanding my catering and teaching abilities, I at last found a way to pursue my passion as a vocation when I started my own Personal Chef Service in June of 2008. The Personal Chef Industry allows me share my culinary talents in a more personal and rewarding way than ever before. As a member of the American Personal & Private Chef Association and a ServSafe Certified food Manager, I'™m always continuing to add to my culinary education.

Today, I work hard to create meals for my clients with all the love and attention I give the meals I prepare for my own friends and family.

My business serves clients along the Wasatch Front and in Summit County.

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