In 2009, twenty-one years of culinary experience created what is known as Savoury Kitchen. Chef Joseph Saladyga possesses a passion for handcrafted foods and provisions that follow the seasons. While New England cuisine provides a background, local and seasonal foods are the inspiration for Savoury Kitchen. No matter the occasion – drop-off suppers for a week of easy eating or a nine-course plated dinner party – our craftsmanship and creativity produce memorable meals and celebrations.
Savoury Kitchen is committed to reducing our environmental impact through composting, recycling and lowering our energy consumption. We believe that purchasing local and seasonal products and preserving and processing them in our own kitchen instead of buying pre-made product reduces our carbon footprint as well.
Savoury Kitchen promises to bring the freshest of local ingredients and the highest quality products to your table. We take pride in offering our great handcrafted food for all budgets.
We offer sample menus and ideas for all budgets and every size party. Let us introduce you to the best place to eat in town - your place.
Always having a passion for food, Joseph Saladyga began his exemplary cooking career in his parents' kitchen in Massachusetts at age 12 and went on to graduate from the prestigious Johnson & Wales University in Providence, Rhode Island, with degrees in Culinary Arts and Food Service Management. His love for adventure brought Joe west to Park City, Utah, where he found that the kitchens of local restaurants were perfect for sharpening his culinary skills. While working as the Sous Chef at Dynamite Dom's, Joseph experienced the excitement of the 2002 Winter Olympics. The following summer, he served as the Chef de Cuisine at the renowned Café Diablo in southern Utah. Returning to Park City, Joseph became the Executive Chef at local favorite Windy Ridge in 2003.
However no distance too great. We serve the entire state of Utah and are willing to travel coast to coast as the occasion calls.