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.
In 2004 Chef Joseph Saladyga ventured from the traditional restaurant atmosphere and assisted in the creation of Park City’s premier catering company, Iverson Catering. During his six year tenure as Executive Chef and eventually General Manger, Chef Saladyga learned to appreciate the internal workings of events, party planning and social networking. Joseph understands the business and has the creative talent to integrate new ingredients and ever-changing cuisine trends into his team’s innovative menus and events.
Chef Saladyga’s passion for the environment and sustainable living caused him to consider the social, cultural and environmental impact of the food industry when he began Savoury Park City. Chef Saladyga and his team support local agriculture by using seasonal ingredients and purchasing organic, local products whenever possible. He created a truly green business featuring a comprehensive recycling and composting program coupled with Blue Sky renewable power and water-wise choices.
When Joseph is not in the kitchen or on-site at an event, you can find Chef Saladyga with his family and dogs, on the slopes, or riding his mountain bike.