We're a small, local, family-owned business focused on bringing great and unique food to our fine Salt Lake City, Utah. No outside investors or corporate ownership here. We buy high-quality, sustainable ingredients largely from other local farms and businesses and have a fantastic front and back of house team that makes us shine.
A few of the people that keep us running include:
Phelix Gardner, Executive Chef & Partner
Scott Evans, Owner & Operator (pictured below, on right)
Jameel Gaskins, Director of Operations (pictured below, on left)
Ryan Wenger, General Manager
EXECUTIVE CHEF, partner
Born in Spain, Chef Phelix has been cooking for more than 20 years, after starting in the summer as a teenager. He worked his way up through many chain restaurants, and then landed a job with local Florida restaurant, Food Glorious Food, where he was mentored by the chef and learned to prepare creative, seasonal, American fine-dining cuisine. Along the way, he studied finance at Florida State University and attended culinary school at Keiser College.
After moving to Salt Lake City, Chef Phelix held positions as the Chef de Cuisine at the Grand America Hotel, Executive Chef at the Wild Grape, Executive Chef for Pago Restaurant Group, and Chef for Stanza Italian Bistro and Current Fish and Oyster Bar, before moving back to Pago as Executive Chef/ Partner.
Phelix’s approach to food includes using fresh, locally-sourced ingredients to create innovative interpretations of classic dishes or childhood food memories. Once you taste his food, I’m sure you’ll agree, he has a pretty good memory.
DIRECTOR OF OPERATIONS
Jameel has worked for some of the best known names in food and hospitality. After graduating from Arizona State University, he learned the fundamentals of business at Hyatt Hotels, where he was a graduate of the Hyatt Impact Service Training and received the service excellence award several times over. At Hyatt, he oversaw the restaurant, room service and banquet divisions. He later moved on to the Monterey Bay Aquarium where he oversaw food service operations and was involved in the world-renowned Seafood Watch program. After which, Jameel led the food and beverage program for the upscale, boutique Thompson Beverly Hills Hotel, and then the Director of Food and Beverage for the uber-hip and bohemian Ace Hotel & Swim Club, Palm Springs where he oversaw high-profile events like the “Coachella Weekend at Ace” during the Coachella Valley Music and Arts Festival which boasts 200,000+ attendees.
Let's just say he knows a thing or two about the food and hospitality business, and we're thrilled to have him apply his expertise to our restaurant group.
After 16 years of working in restaurants across the Wasatch Front, Scott Evans is the Founder and President of Pago Restaurant Group, which includes Pago, Finca, East Liberty Tap House, Hub & Spoke Diner, and Trestle Tavern. He spent the past ten years in restaurant management, at establishments ranging from neighborhood cafes to five diamond hotel restaurants. But his love of food started much earlier, and deepened during his time travelling during college -- backpacking, snowboarding, eating, and drinking his way around the world. He also developed a passion and commitment to finding the freshest, locally sourced ingredients possible and adapting the menu to highlight the best of each season.
Before launching Pago in 2009, he spent 2.5 years as General Manager and Beverage Director for Squatters Pub Brewery. Prior to that time, he was the General Manager of The Depot, Food and Beverage Manager of the Glitretind and Troll Hallen Lounge at Stein Eriksen Lodge, Food and Beverage Manager of The Garden Cafe and Gibson Girl Lounge at the Grand America Hotel, and manager at both Sage's Cafe and Park Ivy.
Scott has a Bachelor of Arts in Sociology and Master of Business Administration degrees from Westminster College.