Chef Dalton Campbell has a burning passion for food. He began his career in the culinary field at a local southwest/Mexican restaurant the age of thirteen, in the quiet town of Kamas Ut. Although he began cooking as soon as he was tall enough to stand on a step stool and reach the stove. Growing up Dalton always had a strong desire to cook and among his friends he was known as the kid that can cook. He comes from a back ground of very culinary talented family and though he has not had any formal training he has developed a unique, gourmet cooking style of his own.

Dalton soon moved up the culinary ladder at a local breakfast/lunch deli and began line cooking breakfast and overseeing the creating of new menu items, continuous specialty food changes, and became the head pastry of the restaurant. In 2009 Dalton began working as a prep cook at a local catering company Done To your Taste Catering under executive chef Brian Southworth. Brian has an extensive culinary resume running fine dining restaurants in California and presented Dalton with a great opportunity to develop and fine-tune his culinary physique.

Chef Dalton then was given the opportunity to become the Executive Chef of Lynn Anderson Catering a new company in Park City. While working for a graduate of Le Cordon Bleu Culinary Institute Dalton assisted in devolping and establishing the new catering business. Chef Dalton began to make a name for himself as an amazing new young chef in the catering industry. Thier new catering company was the premier food service provider of All Seasons Resorts Lodging which managed several hotels in Park City including the Sliver King, Caledonian, Park City Lodge, Shadow Ridge Etc. With a life changing event the owner of his new catering company had to move out of state, so Dalton began seeking work back at Done To your Taste Catering and became their Sous Chef.

Starting in January 2014 through January 2016, with a new scope of experience under his belt Dalton then took over the Executive Chef position at Done To your Taste Catering. While managing the back of house food and beverage operations Dalton began to hone in on his unique culinary back ground to critique and fine tune his culinary skills and expertise while executing a large variety of themed events feeding anywhere from 2 to 2000 people a day.

Over the years Dalton has developed a unique, simple, fresh culinary style incorporating the techniques of authentic Mexican, South American, Cuban, Mediterranean, Italian, French, American and Asian cuisines, along with the addition of marvelous artistic presentations Dalton has created a diverse New Americana Flare cuisine of his own, which now he would love to share with you as he launches his business Park City Elite Private Chefs.

My name is Fernando Chavez-Sandoval, and my love for cooking began in my early teen years as a means to bring my family and friends closer together. As I grew into adulthood, I quickly knew I wanted to professionally pursue the culinary industry. Being an immigrant in a new and exciting culture, I wanted to grab and hold onto the American Dream. Understanding that takes dedication and hard-work, I snatched my first job as a dishwasher at the locally renowned Gateway Grille in Kamas, Utah. I wanted to know everything about how the restaurant world works inside and out, and the only way to do that was starting at the bottom and working my way upward. Over the next decade, I worked aside multiple restaurant and catering companies in the Park City and Deer Valley areas and absorbed every bit of knowledge I could from every chef I have been so lucky to stumbled upon. As a Line Cook, I worked my way up to Sous Chef and then Head Chef and eventually Executive Chef.

Well over a decade in the restaurant industry, I was blessed with the opportunity of meeting a wonderful family that wanted to start an artisan cheese-making business. Alan and Debbie Gold approached me in 2009 to help them pursue a high-quality cheese in the midst of the overpopulated mass cheese production industry. It was our goal from the beginning to place quality over quantity, and therein make the best and most delicious cheese we could. That same year we launched Gold Creek Farms. In my first three years of cheese-making, I was able to accomplish the most prestige award of 1st in class at the World Champion Cheese Competition (WCCC) in 2012 (http://wccc.myentries.org/contest/results/?event=55&eventClass=287). From there, I am humbled and proud to say we have earned multiple awards with the American Cheese Society and the United States Champion Cheese Competition in addition to a few more with the WCCC.

Becoming a Private Chef has granted me the ability to expand my creativity with food and adapt to new food trends and the evolution of diets throughout the years. I have been so blessed to have the opportunity to cook anything from classic French cuisine to more modern dishes that use science to replicate foods like dairy, eggs, gluten. My career has blessed me with the opportunity to cook for presidents, political figures, CEO’s, business professionals, famous sports figures, celebrities, and so many other amazing people whom have truly placed an imprint on my career and life. Each and every event is exciting and I consider a blessing to add onto my culinary experience. Loving both cooking and food so much, I can truly say I have found my niche in life. I truly hope I get the opportunity to cook for you, too!

A Culinary Journey from the Swiss Alps to Park City

Swiss-born and globally inspired, Chef Patrizia Krejci brings over 20 years of culinary expertise to Park City.

Her passion for food began in her childhood, nurtured in the heart of the Swiss Alps. This foundation led her to pursue a career in food and hospitality, earning a BS degree in Hotel and Restaurant Administration, including classical European culinary education.

Patrizia’s culinary journey has taken her across continents, honing her skills in top kitchens from New York and San Francisco to Gstaad, Switzerland, and Washington D.C. She has cooked for high-profile clientele including celebrities, diplomats, and UHNW families, catering to discerning palates and diverse dietary needs.

More than just a chef, Patrizia holds a Master’s degree in Physiology and Biophysics from Georgetown University. This unique combination of culinary artistry and scientific knowledge allows her to create healthy and delicious dishes that cater to specific dietary needs and preferences.

As a private chef in Park City, Patrizia offers a personalized dining experience. Whether you’re seeking farm-to-table cuisine with fresh, local ingredients or specialized menus for special occasions, she can create a culinary masterpiece to suit your desires.

Here’s what sets Chef Patrizia apart:

• Global Culinary Expertise: From Swiss classics to American favorites and innovative dishes, her repertoire is vast.
• Focus on Healthy Cuisine: With a Master’s in Physiology and Biophysics, she can craft delicious meals that are good for you.
• Experience with UHNW Families and Discerning Clients: She understands the importance of discretion and exceptional service.
• Mountain Expertise: Patrizia has extensive experience catering to guests in mountain settings like Park City.
• Multilingual: Fluent in English, Swiss-German, and conversant in Spanish and French.
• Request Chef Patrizia today to embark on a delicious culinary journey!

Chef Adam Price grew up in New York City building his romance with the Culinary Arts at a young age. After receiving his Bachelor of Arts in Human Ecology from Antioch College in Yellow Springs Ohio, he moved to Park City Utah in 1997. Adam spent time honing his craft at such notable Park City staples as Deer Valley Resort and Sundance’s beloved ZOOM restaurant.

More recently he has held Executive Chef positions in some of the most prestigious private clubs here in the Park City area. Adam has played an integral part in developing successful concepts and menus for 10 stand-alone restaurants within these communities.

These days he finds the most joy cooking for private clients in their homes in the Park City area and beyond.

Chef Chris was born an entertainer. From hosting large parties growing up in the neighborhood, to performing on stage. He has always been looking to bring the best experiences to everyone. Chris’ cooking experience started at age 17 working at a breakfast and lunch restaurant in Kamas Utah. Getting hands on breakfast training from a young Chef Dalton. Finding joy in bringing guests delicious food Chef Chris was hooked on the positive energy a good meal can create.

From here Chef Chris planted his roots to grow. With Chef Dalton taking him under his wing, it was not long before Chef Chris was Saucier of Done To Your Taste Catering and Executive on site chef for events.

Now an executive Chef of his own, Chef Chris’ loves to amaze his guests with his taste, presentation, and hospitality. Always striving for guests full satisfaction and enjoyment of the meal. Chef Chris believes in the connection between good food and people. Creating memories to cherish with family and friends, in an ambience like no other.

Levi Lewis is an accomplished executive chef with a diverse and enriching culinary journey. A graduate of Sullivan University, Levi’s passion for culinary arts has taken him around the globe, beginning with an invaluable two-year working in multiple restaurants in Germany and Italy. This experience allowed him to immerse himself in European cuisine, exploring and mastering a variety of international flavors and techniques.

Upon returning to the United States, Levi honed his skills as a sous chef at the historic Lake Hotel Wyoming. His culinary journey then led him to Utah, where he worked as a chef in several fine dining establishments, eventually taking the role of head chef of the Corner Restaurant in Midway.

Levi’s culinary style beautifully blends Italian and Southern influences, creating dishes that are both comforting and sophisticated. His approach to cooking is deeply rooted in tradition, yet he isn’t afraid to experiment and innovate.

In addition to his extensive back-of-house experience, Levi has recently transitioned to working in front-of-house fine dining. This shift has given him a comprehensive understanding of the restaurant industry, allowing him to deliver an exceptional dining experience from both perspectives.

Levi’s culinary philosophy is centered around the belief that food should be an experience that brings people together, telling a story through each meticulously crafted dish. His dedication to his craft and continuous pursuit of culinary excellence make him a standout figure in the culinary world.

Rogers, a native of Australia, spent twenty-five winters in various capacities, this includes the opening of Deer Valley Grocery~Café in 2010 and The Brass Tag at the Lodges at Deer Valley in 2014. Rogers boasts a 30-plus-year cooking career that includes stints in several hotels in Sydney, Australia, and working as head chef at Australia’s Charlotte Pass Resort. In both 1994 and 1998, she was part of the cooking teams that took the Australian Salon Culinare, Restaurant of Champions gold medal. She successfully opened Toast Bar and Restaurant in London, England in 1999.

Rogers has received many prestigious honors in her cooking career, including cooking on NBC’s Today Show in March of 2014 and as a guest chef invited to cook in the James Beard House in 2018 and 2019. She was inducted into the Chaine de Rotisseur as a “Maitre Restauranteur” in April 2018. The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts.

In 2018, Rogers also participated in Utah’s Emmy award-winning show, Teen Chef Pro as a mentor Chef for 12 teen chefs. Rogers was the first female mentor chef to participate in the program.

Michael is originally from Atlanta, GA, from a town called Kennesaw, just north of the city. He first started cooking at a barbecue house right outside his neighborhood when he was 18, in 2006. He really loved cooking and being a part of something that put smiles on people’s faces and wowed them through his cooking.

He took some time off from cooking in 2008 to look into other business ventures and do some traveling. Michael moved from Atlanta to Aspen, Colorado, in 2011 to return to the culinary world, pursue a higher level of culinary experience, and learn the fine dining realm of the industry. He started with Aspen Ski Company at a restaurant at the top of Buttermilk called the Cliffhouse for the winter season.

After the season, he started at the St. Regis Aspen, where he was hired as a cook to help open a restaurant in the hotel called the Chef’s Club by Food and Wine. The Chef’s Club featured five top chefs each season with items from their menus at their restaurants plus in-house creations. There, he learned the next level of elevated cooking and fine dining. After a year, Food and Wine separated from St. Regis, and he moved to the hotel side to open an Italian restaurant called Trecento Quindici. There, they made handmade pasta and authentic Italian dishes.

After over three years, he decided to move to the Little Nell in Aspen, where he worked at Ajax Tavern and Element 47. He worked there for two years, learning the next level of 5 Star, 5 Diamond dining experience. In 2017, Michael moved to Park City, Utah, and acquired a job at the Farm at the Canyons Resort. There, he was a Sous Chef and then the Chef de Cuisine for four years.

After that experience, he decided he needed a change and was one of the Sous Chefs to open Pendry Park City. After experiencing how to open a brand new hotel, he decided to be a Sous Chef at the Riverhorse on Main, which was fast-paced, high-volume fine dining. His most recent position was as Sous Chef at the Waldorf Park City. He feels his time in the corporate resort world is wrapping up and wants something more intimate so he can have the time and opportunity to connect and cater to his guests.

Michael’s mission in his culinary journey is to create and cater to his guests’ needs and wants, and to surpass their expectations so they will always remember the culinary experience they have hardly or never had.