As a boy, Brian learned to love the artistry of food from his mother. Her influence lead him to achieve a culinary degree from the prestigious Johnson & Wales University. Over the course of his career he has worked as a corporate Chef for a food product company, managed multiple private restaurants in Utah and Florida, served as Food and Beverage Director and as Executive Chef for several top rated hotels and vacation resorts. He has also worked as a food and menu consultant for several private restaurants. In 2005 Chef Brian was able to fulfill a dream of starting his own restaurant.
Growing up in the Southwest, he has developed a love for Mexican food, this is reflected in many of his dishes. When he is not working Brian’s hobbies include cars and spending time outdoors with his family.
Hector was born in Jalisco, Mexico and joined the Lion House Pantry in 2005. Having had his first cooking lessons at his grandmother’s kitchen at an early age, Hector loves traditional recipes that are handed down from generation to generation. His travels to Cuba and the Caribbean have enriched his culinary style but home made remains his passion. He believes that being a cook is like being an alchemist, creating new and delicious flavors—from scratch!
To Chef Hector, seeing the happiness in the faces of the Pantry guests is an awesome feeling and a sign that they love his culinary alchemy.
Originally from Guanajuato, Mexico, Pedro started working at the Hotel Utah in 1979, then returned after its transformation into The Joseph Smith Memorial Building. Chef Pedro loves to travel to experience cuisine from different countries and cultures, which he brings back to The Roof‘s kitchen.
“The Kitchen is an art,” he says. “Like a photograph, you see something in your mind, and you create your vision. With passion. Each day is a new day and a new chance to be outstanding. I believe in giving 100% to everything I do, in and out of the kitchen.”
Heidi developed a passion for baking while in high school and continued her education at the Culinary Institute of America where she obtained an Associate’s degree in Baking and Pastry Arts. After returning to Utah, she worked in several world renowned resorts, eventually becoming the pastry sous chef at Sundance. We are pleased to have Heidi as the head baker for Temple Square, where she is home, finding a new adventure.