Curtis began his culinary journey as a child in his grandfather’s restaurant - watching people order and playing underfoot while his grandfather made classic Southern fried chicken at “The Chicken Basket” in the small town of Gladwater, Texas.  After joining the Marine Corp out of high school, Curtis moved to California and spent his time climbing, hiking and camping whenever he could and waiting tables on the side.  

As fate would have it, he ended up with a roommate who was a Culinary Institute of America trained pastry chef and who informally taught Curtis the basics of pastry and convinced him to go to culinary school.  Since then he’s worked his way up through several Napa Valley restaurants, and even owned and operated his own casual restaurant, Napa Valley Biscuits, with his wife Tara for a few years. Most recently, Curtis was Exec Sous Chef at the 4-star French & Creole restaurant Evangeline in Napa Valley.

We’re thrilled he made Utah his home in 2016, where Pago benefits from his sophisticated take on comfort foods and flavors.




Natalie learned to love food from an early age, which was easy to do, growing up with her mother’s amazing Southern cooking.  Natalie’s first word was “cookie.” 

She started her career with a degree from SLCC in Culinary Arts and worked at The Alta Club, followed by attending the prestigious French Pasty School in Chicago.  In Chicago, she worked in the 4-diamond luxury hotel Radisson Blu Chicago, while doing side work for well-known restaurants: Girl and the Goat, Sepia, Union League Club and Nelcotte. Natalie returned to Utah as a Corporate Executive Pastry Chef for Bon Appetit Management Company. 

Natalie joined Pago Restaurant Group as Executive Pastry Chef in 2016. If you’ve had a chance to sample her work, you’ll know she brings a sophisticated and elegant approach that’s appealing to the eyes and the palate.



Jameel has worked for some of the best known names in food and hospitality.  After graduating from Arizona State University, he learned the fundamentals 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.  

Scott Evans


After 16 years of working in restaurants across the Wasatch Front, Scott Evans is the Owner and Operator of Pago, Finca, East Liberty Tap House and Hub & Spoke Diner. 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.