There is no sincerer love than the love of food.
George Bernard Shaw
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From the ground up, we invite you to experience the services of Utah. After all, you deserve the absolute finest.
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Each corporate event is assigned an event designer that will make sure you receive the special attention you deserve, right down to the smallest detail.
From small scale office lunch's to the most extravagant corporate functions, we have it covered. Call the Epicurean Chef's event team today to talk about your upcoming needs.
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12 Dec 2015 | 0 comments
"Good food, good people, and good service. If you want really good quality food - this is it!"
18 Dec 2009 | 5 comments
"The food is the best around. The owner is very pleasant to deal with.
They have the best chicken around!"
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Epicurean Chefs, Benedict and Michael, would be very pleased and grateful to have the opportunity to sell their fine culinary products at the Downtown Farmer's Market.
Chef Benedict has cooked from New York to Los Angeles as a private and motion picture film caterer. His over 30 years of expertise has given him a broad spectrum of food and in the culinary arts. He was also a sous chef at Fraunces Tavern in lower Manhattan, the oldest, continuously running food establishment in the U.S. Although he is a classically trained chef, he has also been the proprietor/operator of a sushi bar and a bakery-deli.
Chef Michael is a Le Cordon Bleu graduate from Sydney, Australia after having lived in Italy and Switzerland for ten years. It was there that he gained his appreciation for fine European cuisine, and particularly, wine. After returning to the U.S., Michael was the proprietor of a fine wine and spirits shop in Los Angeles. He has been a collector of fine wines for over 25 years and brings his knowledge to EpicureanChefs.com as a fine compliment to Chef Benedict.
We sell freshly made mozzarella and fine, handcrafted cultured butter. We feel selling mozzarella next to tomato and herb vendors at the market would be a wonderful complement to fresh summer produce…this was the feedback that we received at the pop-up market. Also, fresh cultured butter would go well as an accompaniment to the freshly baked breads being sold. Additionally, we believe our wild game, meals-ready-to go (precooked and frozen) to be a real niche and an opportunity to provide Downtown Farmer's Market shoppers with the very healthiest meats that can be eaten and to take the intimidation factor out of wild game (pls. see our wild game menu at back of brochure). We also produce demi-glace, which is a classic French stock reduction and is the basis for the finest sauces and haute cuisine. All of our products that we would sell at the market are for the shoppers to purchase and eat at home.
We would be very happy to have a long-term presence at the Market and provide customers with a selection of chef-inspired, excellent foods, and particularly, be able to educate the Local Community about the healthful benefits of unadulterated and flavorful wild game.