About Us
We Are What We Eat: Creativity, Innovation, & Greatness
An Independent Culinary School
We’re free to teach what we want, and focused on serving students instead of depending on government funding. A school committed to quality with award-winning chefs. We are:
- An alternative to trade schools.
- A culinary school efficient enough anyone could attend.
- A program relevant enough to attract business owners.
- A culinary school where all ages could attend, with any level of experieince.
We've Got the Chops
We were honored to win Best of State in Culinary Education for 2019, 2020, 2021 and 2022. City Weekly also awarded us best Culinary School in their 2019, 2020, and 2021 Best of Utah awards. While our school has been regularly featured in the press and on TV, our chefs have also won awards for their own endeavors and restaurants.
Since 2014, students have come from all over the country to attend our certificate programs: from California, Oregon, Washington, D.C., Massachusetts, New York, New Jersey, Michigan, Ohio, Indiana, Colorado, Nevada, Wyoming, and more, and as far away as Italy, Japan, Australia, Saudi Arabia, Turkey, Venezuela, Mexico, and Brazil.
Our instructors are noted for their success in managing notable restaurants and bakeries at the Executive Chef level. Our faculty has on average over 15 years of experience, including both real-world and teaching experience. Park City Culinary Institute also has a powerful alumni network throughout the country.
Park City Culinary Institute:
What it All Boils Down to
Small Class Sizes
Students receive more individualized attention and interact more with the chef. Students are more likely to participate in class and become more involved which accelerates learning.
Expert Chefs
Our instructors are noted for their success in managing notable restaurants and bakeries at the Executive Chef level. Our faculty has on average over 15 years of experience.
Award-Winning Curriculum
We are honored to be a four-time winner of Best of State in Culinary Education. City Weekly also awarded us Best Culinary School in their 2019, 2020, and 2021 Best of Utah awards.
Technique Based
We spend time going over the science of how things work. We want our graduates to understand techniques: that is what sets our graduates apart from the other people in the industry.
Skill Focused
Our graduates develop meaningful skills. You will surprise yourself at how fast your skills develop! When we look at what we're going to teach, we focus on skills that create an experience.
Accelerated Curriculum for Entrepreneurs
A high-quality program for entrepreneurs and career changers. From novice to experienced, all ages from under 18 to over 60.
What Are the Secret Ingredients to Park City Culinary Institute?
- Our chefs not only teach and demonstrate what to do, they personally guide you through every technique and process.
- When you have questions, you get them answered immediately. There's no waiting for someone to get back to you. We combine a hands-on approach with personalized attention for every student.
- When you're done with a dish, your chef instructors review it on the spot and provide instant feedback.
- Our chef instructors have both teaching and real-world experience. This provides you with a career-oriented mentorship.
What Our Students Have to Say About Our Chef Mentors
I first met Chef Houman and Chef Rebecca. The two of them were extremely professional and first taught knife skills and professionalism in the kitchen. Almost immediately we began to cook and although I had experience in F&B the two of them taught me much more than I could have expected. Chef Greg taught us a lot of his secrets from his past restaurant and was one of the funniest people I remember.
These people were also mentors and worked with me when I had questions after I graduated. Laurie the owner was professional and made the environment fun. I enjoyed the facilities as well as the field trips. There was a big sense of community when we learned about local farms, etc. This program was well worth it. The amount of knowledge I gained in the time I was there was surprising. It really prepared me for my career in F&B and with Hilton and Hyatt F&B operations. I would recommend this school to anyone!
Matthew Kraeling
