Doug Mills began his culinary career in Sun Valley back in 2000. After a brief stint at the Alta Lodge, he transitioned into the private chef world, where he has been for the past 18 years. A seasoned veteran of ski cuisine, he is a delight to be around and guarantees to please all with his delicious Italian-influenced creations. He prides himself on perfectly cooked meats and sauces, pulling inspiration from around the globe. Some of his specialties include:

Katie Weinner received her culinary diploma from the Northwest Culinary Academy of Vancouver.  Chef Katie worked at Plumpjack Café in Squaw Valley, Tahoe’s premier dining destination.  In 2010, she moved to Salt Lake City to teach at the Art Institute for over five years. During that time, she created SLC POP as a pop-up restaurant, catering, and private chef business. She was invited and participated in Top Chef season twelve in Boston in 2014. Chef Katie now spends her Summers in Montana fly fishing and cooking at different lodges and returns to snowboard in Utah in the fall.

Situs Pascual Cuardas was born and raised in a little winery town close to Barcelona, a 10-minute drive to the Mediterranean Sea, called Vilafranca del Penedes. “I grew up spending a lot of time with my grandparents.  My grandma was always cooking family dinners of traditional paellas, various tapas with fresh, local ingredients, and all kinds of  barbecues. When I was 23, my passion for skiing drove me to move to the Pyrenees between Spain and France, where I lived for almost 10 years. 

In 2005, I went to Hawaii on vacation, fell in love with the place, and moved there.  On Maui, I began my career as a chef in a small hotel start called Paia Inn. www.paiainn.com I prepared breakfast for guests each morning in a beautiful outdoor setting. I got the honor to spend some time cooking with the private chef of Owen Wilson. 

 After a year of no skiing, I started coming to Utah for holidays, and moved here permanently in 2014.  

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I have been working with some of the best private chefs in the area for 6 years now.  After several requests for authentic paellas and Spanish cuisine, I was inspired to branch out on my own and serve those dishes of my grandmother I so fondly remember.  My typical menu consists of a wide variety of traditional Spanish flavors served tapas style.” 

Amy is a talented local chef who has been serving the little cottonwood crowd for years.  She is a no-nonsense chef who pumps out great food at an affordable price.  Her menus start around $95 per head and up.