Renowned Chef Clement Gelas Joins Park City Culinary Institute to Spearhead Corporate Team Building Through Cuisine

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Headquartered at the Deer Valley Club, the Institute Offers a Variety of Programming for Groups

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Learning how to cook as a team is great practice for improving employee communication, time management, and problem solving skills.

An increasingly popular destination for corporate meetings and retreats, Park City, Utah is home to Park City Culinary Institute, which uses cuisine as a vehicle for facilitating team building for groups. This month, one of Utah’s most impressive culinary talents, French Chef Clement Gelas joins Park City Culinary Institute to lead programs for corporate groups. A Park City resident since 2005, Gelas has served as Executive Chef at some of the resort town’s most celebrated restaurants, including Wahso, Waldorf Astoria Park City, and Talisker on Main. He remains Club Director of Food and Beverage for Talisker, while adding his new role with Park City Culinary Institute.

“Learning how to cook as a team is great practice for improving employee communication, time management, and problem solving skills,” says Chef Clement Gelas. “We create culinary programming that serves as a fun way to build rapport between colleagues, and develop leadership skills. Since just about everybody loves food, we use it as a way to inspire team work.”

Gelas leads programs ranging from demonstrations to hands-on workshops, wine tastings, and cooking competitions. Cooking programs range from 90 minutes to four hours, depending on the group’s schedule and needs. Shorter programs fit between meals, and can be hands-on cooking classes, or wine, whiskey and beer tastings. Four-hour programs include lunch or dinner.

“It’s rewarding for participants to compete against each other, working as teams to develop a menu or particular dish, organizing themselves and dividing the tasks between team members,” Gelas explains. “We also have a format that invites participants to cook their favorite childhood dishes to present to the others. It’s a successful tool for colleagues to become better acquainted while honing their presentation skills.”

Laurie Moldawer, the Institute’s Founder and Director, adds, “Companies often use the Institute’s programs to build stronger relationships with clients, and reward sales teams and high performers. Corporate Boards and C-level Executives use our programs to relax and build rapport between meetings.”

The programs are held at the exclusive Deer Valley Club, with ski in ski out access to Deer Valley Resort. As the sole provider of Food & Beverage for the Deer Valley Club, the school caters both on and off site. Private dining at the Deer Valley Club is a more intimate, relaxed and refined alternative to a traditional banquet room. The Institute’s chefs are trained all over the world which gives them the ability to offer authentic, international cuisine from Italian and Spanish to Japanese, Indian, Mediterranean, Middle Eastern and Latin. The private dining room can be customized for smaller groups of 30 guests to up to 100-plus guests. Capacity can be extended to more than 150 guests with al fresco dining on the private patio. Accommodations at the Deer Valley Club are occasionally available for groups during Park City’s shoulder seasons.

For more info about Park City Culinary Institute’s customized offerings for team building programs and private functions, and the faculty of award-winning chefs, visit or call 435.659.5075.

Park City Culinary Institute features award-winning chefs to offer a distinctive culinary program that rivals some of the best culinary schools in the country. In addition to the school’s two-month immersive hands-on program, the Institute hosts teambuilding events and caters for private and corporate groups. Park City Culinary Institute makes it “Seamless, Wonderful, Fabulous!” according to Maureen McDonald at Health Catalyst. “The highlight of the trip… I can’t wait to bring another group and enjoy your amazing cuisine,” wrote award-winning caterer Mary Crafts on behalf of International Caterers Association. For more information, visit

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Hilary Reiter
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