1637 SHORT LINE DR. PARK CITY, UT 84060
PHONE: 435-649-8181
Chef Jerry Garcia And Co-Owner Tom Bell
Chef Jerry
Garcia's roots may stem from the Bay area of California, but his heart is
in the mountains of Utah. Jerry's family moved to Utah in 1976 where Jerry
grew up skiing in the beautiful mountains of Little Cottonwood Canyon. His
career in the culinary arts began at the age of 15 washing dishes at Pardners
Steak and Seafood Emporium in Salt Lake City. As his ambitions grew and a
propensity for preparing food became apparent, he was quickly promoted thru the
ranks to Head Broiler Cook where he delighted 200-300 people nightly.
Garcia's initial interest in Commercial Art at Westminster Collage in Salt Lake City fused with his passion for food, creating a pallet of artistic edibles that would become his trademark in the industry. Following his years at Westminster, Garcia completed a 3-year apprenticeship program with the Utah Beehive Chefs Association. With his art experience from Westminster and an apprenticeship under his belt, Chef Garcia found himself back in the canyons and ski runs of his youth, Snowbird Ski and Summer Resort. Here he became the youngest Chef on staff, and was responsible for the opening of The Lodge Club.
During his nine years with Snowbird Resort, he enjoyed the position of Sous Chef, Working his way to Executive Chef of The Lodge Club. Eager to experience different culinary opportunities, Jerry headed east. In the summer of 1992 Garcia worked for the Shelburne Farms in Vermont. As the summer came to a close, Garcia accepted the coveted position of Chef de Cuisine for Stein Erickson Lodge in Park City, Ut., a 5-star, globally celebrated resort in Deer Valley. During his time in Park City, a quaint, successful boutique restaurant caught his eye. So, in 1994, when the opportunity arose, he would make a decision that would dramatically influence his career path: he accepted a position as Sous Chef at Chez Betty Restaurant.
Little did he know that in two short years, he and his brother, Tom Bell would purchase the successful restaurant which has become a must see haunt for locals, visitors, foreign dignitaries and celebrities alike and was propelled to part of the world stage during the 2002 Winter Olympics and of course, the Sundance Film Festival every winter. His thirst for knowledge in the culinary arts takes him to the Culinary Institute of America at Graystone yearly and he is active in community and statewide events.
Chef Jerry Garcia enjoys the demand for constant creativity in his food and maintaining the successful reputation that his hidden treasure in Chez Betty Restaurant has brought to Park City and the state of Utah.
