Carl Fiessinger, a native of Charleston South Carolina has a true passion for what he says food should be. “To me cooking is not about fads, for me it is cooking something correctly and with integrity, rather than doing something trendy and for the moment”. A local now to Salt Lake City of 9 years, has taken on such ventures as Executive Chef of the late Panache, Boulevard and Zola. Fiessinger is a Certified Chef de Cuisine by the American Culinary Federation and has won many national culinary awards; Sysco Intermountain Food Show Western National Food Show Competition, Silver Medal; Nicholas and Company A.C.F sanctioned culinary competition, first place Gold Medal are just a few. Chef Fiessinger began cooking with his grandmother and mother at a young age, he remembers his grandmother having him come over to sit on the porch with her shelling bushels of field beans once a week when a farmer friend would deliver her CSA basket, Carl’s grandmother would treat him to fresh baked bread, apple butter and honeycomb for a reward after the beans were completed. Chef Fiessinger has trained under a few great named chefs and attended Johnson Wales Culinary Arts College, however, prefers to claim his understanding and success of gastronomy from long nights of reading Escoffier and working hands on with farmers and families. Chef Fiessinger has now taken the reigns at 350 Main Brasserie and Spur Bar and Grill in Park City, Utah as Golden Rule Inc. new Executive Chef.



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