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Learn from the best - Meet our Chefs

Chef Callyn Graf

Chef Casey Bowthorpe

Chef Daniela Oliveira

Chef Debbie Iverson

Chef Freyka Nuñez Del Prado

Chef Jackie Dodart

Chef Jake Driffill

Chef Lesli Sommerdorf

Chef Shane Robillard

Chef Shane Symes

Chef Callyn Graf

Chef Callyn began her culinary adventure in the creative field. Graduating with a BA in graphic design, she found herself in the kitchen more than behind a computer screen. Her creative concoctions quickly influenced her desire to travel, cook, and learn. Callyn accepted a position on a private motor yacht in St. Thomas and never looked back. Traveling from Maine to the Caribbean, and every major port in between. Discovering new cultures and cuisine along the way, her passion for cooking and food only grew.

Callyn moved to New York City years later where she attended Natural Gourmet Institute to study plant-based culinary techniques, focusing on cooking for dietary needs. With a new-found respect for food and a new set of skills, Callyn found herself back on the water cooking for a professional sailing team as well as on private yachts.

Almost six years flew by working as a chef on private yachts and it was time for a new adventure. Being born and raised in the Midwest, Callyn and her husband followed their dreams of living close to the mountains. If she isn’t in the kitchen, Callyn can be found trying new restaurants, enjoying a glass of red wine, skiing, practicing yoga, and cheering on the Green Bay Packers.

To book private classes taught by Chef Callyn, please call the Holladay Market Cooking School at (385) 257-8309.


Chef Casey Bowthorpe

In 2013, Chef Casey entered Harmons Cooking School with an eager mind and a taste for creative fare. Since then, he has worked with seven different Harmons chefs while shaping his diverse culinary repertoire. He's also travelled to New York, where he worked at Once Upon a Tart with Alishia Walters and Cynful Foods with Chef Cynthia Sestito of Top Chef season one. Chef Casey learned to get nerdy with food at, and graduated from, the Park City Culinary Institute. Visit Casey at Harmons City Creek with a curious mind and a big appetite!

To book private classes taught by Chef Casey, please call the City Creek Cooking School at (801) 428-0372.


Chef Daniela Oliveira

Chef Daniela de Oliveira grew up in Brazil where she learned the value of mixing ingredients to create food with a multicultural flavor and began to dream about going to culinary school. She owned her own catering company in Brazil's capital city of Brasilia where she catered for weddings, small parties, and events at universities, and government agencies. This experience gave her first-hand insight into what it takes to succeed in the culinary industry.

In 2002, Chef Daniela moved to the United States where she lived in New Orleans, Los Angeles, and Portland. She gained even more passion for the industry attending a variety of cooking classes while living in these cities. In 2011, her dream came true when she moved to Utah and was accepted into Utah Valley University's Culinary Institute, from which she graduated with an AAS degree in Culinary Arts.

While working on her degree, Chef Daniela had the opportunity to hone her culinary skills as an assistant to several renowned chefs in events such as Sundance Festival's ChefDance VIP dinners and the Signature Chefs Gala of Utah. Chef Daniela began her professional cooking career at Culinary Crafts in 2013, where her passion for cooking and skills as a culinary chef developed further, eventually leading her to be named as Chef de Cuisine for the University of Utah's Rice Eccles Stadium & Tower when Culinary Crafts was awarded the exclusive contract.

In 2017, Chef Daniela needed a break and felt she needed to redirect her professional and personal life. She started working for River Meadows, an assisted living facility, as the Director of Dietary services. She helped take care of 65 residents who loved her food and helped her to see what is really important in life. 2018 brought new challenges and Chef Daniela is really excited to be on this new journey with Harmons. She is looking forward to experiencing with the wide variety of ingredients that Harmons has to offer and to creating great experiences for our guests in our new cooking school at Mountain View.

To book private classes taught by Chef Daniela, please call the Mountain View Village Cooking School at (388) 257-6442.


Chef Debbie Iverson

Chef Debbie has been involved with the Harmons Cooking for many years. Beginning as a contestant in our cooking competitions, Debbie quickly became a fixture in our classes as an assistant, an instructor, and as a guest with our chefs on many cooking segments for local news stations. Debbie has officially joined the Harmons Cooking School team and now teaches classes at each cooking school location and leads the kids camp development team.

Chef Debbie spent decades creating her own recipes before the Food Network became popular. She grew up without box mixes and received plenty of encouragement to create meals from scratch. She loves experimenting in the kitchen and creating wonderful recipes. She has had the chance to share her passion for food while doing televised cooking segments — particularly on KUTV’s Fresh Living with Debbie Worthen and Casey Scott, where she appeared for five years. Debbie also managed a food blog, “Dining by Debbie,” during this time.

Chef Debbie is thrilled to share her passion for food as an instructor for the Harmons Cooking School.


Chef Freyka Nuñez Del Prado

Food preparation has always been at the center of Chef Freyka’s life. As a young child, she loved stirring pots on her Grandma’s stove and collecting magazine photos of dishes she wanted to make. By the time she was eight years old, Chef Freyka was cooking in her father’s shop. By 2004, Chef Freyka decided to pursue her love of cooking and enrolled in a culinary program at the Mountainland Applied Technology College.

Chef Freyka’s experiences come from the places she has lived and worked and the people she has met. Her home country, Peru, is the world’s third largest culinary destination. Peru combines Spanish, Italian, Japanese, Chinese, African, French and German cuisines with the traditions and ingredients used by old Peruvian civilizations.

Chef Freyka further developed and polished her cooking skills while working for several establishments, including The Peppermint Place, Culinary Crafts, and Sur La Table. In recent years, Chef Freyka has been busy creating her own custom cakes and treats while writing and testing recipes for her personal blog. Chef Freyka believes that the kitchen is truly the heart of every home. Chef Freyka combines her love of family with her love of food by preparing dishes for her husband, the son of a chef, and her three children.

To book private classes taught by Chef Freyka, please call the Traverse Mountain Cooking School at (385) 352-8024.


Chef Jackie Dodart

Chef Jackie Dodart has always loved to cook. It may have all began with the gift of her first “Easy Bake Oven” – and the fact that her mother and grandmother were excellent cooks and both loved creating enjoyable meals.

A graduate of The Culinary Art Institute of Las Vegas, Chef Jackie has found great satisfaction sharing what she has learned and teaching the concepts that her culinary education, and worldwide travel, have provided.   

To book private classes taught by Chef Jackie, please call the Santa Clara Cooking School at (435) 773-6205.


Chef Jake Driffill

Chef Jake developed a love for cooking at the age of 10 while making holiday desserts with his mother and grandma. This love of food prompted him to further his learning and he began work as a line cook in 2002. After learning some basics, Jake enrolled in the California Culinary Academy of San Francisco. During his time at the Culinary Academy he learned various techniques in French, Japanese, Chinese, Italian and Latin American cuisine. In addition to culinary education, Jake was able to study wine and spirits and has a well-rounded palate when it comes to pairing beverages with food. Living and working in the Bay Area gave Chef Jake the chance to experience all Northern California has to offer in the culinary world. It served as an inspiration to him, and his cooking style reflects the fresh ingredients and innovation of Californian cuisine. After graduating from the Culinary Academy, Chef Jake was eager to widen his experience in the food and beverage industry. He began seeking out renowned chefs to work with and spending as much time in the kitchen as possible. Through hard work and dedication to his craft, Chef Jake has held a variety of positions including executive chef, food and beverage director, and corporate chef. Jake loves to share his passion for food and feels that teaching others is the best way to accomplish that goal.

To book private classes taught by Chef Jake, please call the Station Park Cooking School at (801) 928-2635.


Chef Lesli Sommerdorf

 A Salt Lake native, Lesli Sommerdorf has always been passionate about food. As a child, she fondly recalls heading to the kitchen after Julia Child reruns to create inedible concoctions made from condiments in the refrigerator. During her college years, while her roommates opted for fast-food, she would regularly craft from-scratch meals. Today, she lives to eat   good food and aims to teach others to do the same.

She received a bachelor’s degree in International Affairs from the University of Colorado at Boulder. While living in Italy for five years, she took cooking classes on Milanese cuisine, which prompted her to earn an associate’s degree at the California Culinary Academy in San Francisco. She went on to work as a copy editor and staff writer for the food and wine sections of The San Francisco Chronicle for several years. In 2005, she returned to Utah and became food editor, staff writer and restaurant reviewer at The Salt Lake Tribune. After 14 years of food writing, she traded in her computer for a chef's knife and honed her cooking skills at Sur La Table cooking store, the Salt Lake Culinary Center and the Yurt at Solitude Mountain Resort. 

As Harmons media and special events chef, Lesli can be seen frequently creating bodacious food on TV for Harmons, in addition to creating seasonal Food for Thought recipe guides (they're free with your Foodie Club card!) for customers. She also takes part in Harmons monthly Teach to Taste program, which pairs Harmons employees with elementary students with the goal of exposing first graders to nutritious food. Whatever Chef Lesli is doing for Harmons, she always keeps this motto in mind, "Life is too short to eat bad food." 


Chef Shane Robillard

Chef Shane started his journey to becoming a chef with his mother Maureen Flynn, a “Yan Can Cook” cookbook, the equipment for the day, and the ingredients on his 13th birthday. Along his journey, he entered the United States Navy and experienced the foods of Spain, Portugal, Sicily, Germany, France, and New Zealand. After his time in the Navy, Chef Shane Robillard applied and was accepted to the Culinary Institute of America in Hyde Park, NY. He spent his externship in Putney, Vermont with Chef Ann Cooper. After graduation, he moved to Springdale, Utah and was the chef at Flanigann’s Inn. He then moved to the Bay Area and worked at Café Rouge as butcher/charcuterie and one of the station chefs. Chef Shane migrated to Las Vegas and worked with Executive Chef Julian Serrano at Picasso in the Bellagio Casino. Chef Shane eventually found himself in Southern Utah. Chef Shane has worked at the Harmons Santa Clara Cooking School as a chef instructor since the school’s opening four years ago.


Chef Shane Symes

As a small child in Kearns, Chef Shane would help his friend, Trudy, and her mother make homemade donuts and root beer every Wednesday. Encouraging his interest in cooking, his first job was a dishwasher then pantry cook at Snowbird's Forklift Restaurant, followed by a three-year apprenticeship with the American Culinary Federation at the Hotel Utah under Chef Roger Cortello. He became the first person in Utah to receive this honor and graduate in December 1979 before moving to San Francisco.

In San Francisco, Chef Shane excelled at Stanford Court, Fuomo's Ovens, and Le Fleur De Lys, and then moved back to Utah to foster his love of cooking at the Hotel Utah, once again, and the Trianon Restaurant. Following a move to Pagosa Springs, Colorado, Chef Shane learned the art of Tex-Mex cooking from Lila at the Pagosa Lodge. Moving to Memphis, Tennessee taught him how Southern folks make great gumbos and étouffées at the Peabody and the Radisson Hotel. One of the highest compliments, Chef Shane's received is that his étouffée is better than what they make in New Orleans!

Returning to Utah, he began work at the Mariposa in the winter of 2004-2005 where he stayed for 18 years, receiving high commendations – like earning the opportunity to go to New York to cook for the James Beard Foundation, the culinary capital of the Western Hemisphere. After his tenure at the Mariposa, Chef Shane became the chef of the Fireside Dining restaurant, a restaurant focusing on European peasant cooking he helped grow, before joining Harmons in 2017 where he worked making our "food to go" items.

To book private classes taught by Chef Shane, please call the Bangerter Crossing Cooking School at (801) 617-0133.


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