Salt & Sucre
The Chefs
Cheri is a Pastry Chef. She has been employed at some fantastic restaurants, such as Beano's Cabin, Cima in Avon, Game Creek Club, and Spago at the Ritz Carlton in Beaver Creek. Such opportunities have given her the chance to improve and hone her skills as a chef.
In October of 2014, Cheri was invited to work at Postrio with Wolfgang Puck in Las Vegas. This job gave Cheri the opportunity to work with Kamel Guechida, a world renowned pastry chef. Cheri has learned from great chefs over the years but believes her passion for what she does sets her apart.
Five years ago, Tabitha and Cheri decided to move back to the remote part of Utah that they call home; striving to bring some of their experience in fine dining and cooking with them. They have succeded in this in many ways but one of which is their coffee cart, the Baker's Bean. The cart opened in the summer of 2018 and serves high end lattes and pastries.
They have made it a priority to be apart of their community and believe that now is the time to invest in the people and the place they call home. As this new adventure begins, they look forward to being a part of something new and providing culinary delights for your family events and community activites.
Tabitha and Cheri Phillips graduated from California Culinary Academy in San Francisco in 2004, having since put nearly 16 years of culinary experience under their belts.
Since 2004 they have been working in the culinary industry at some of the country's highest end resorts and restaurants. This is including but not limited to work in the Vail Valley, Beaver Creek area, and the Florida Keys. Recently, they have pursued their own business in Salt & Sucre, their catering company. Notably, they have catered events for upwards of 500 people with success, high praise, and positive reviews.
Tabitha is a Savory Chef and has previously been employed as the Sous Chef for Allie's Cabin and The Osprey in Beaver Creek. Working in these areas has givenTabitha the opportunity to cook dinners with such notable chef's as Gavin Kaysen and John Besh.
Other events that offered great opportunities include Food and Wine Festivals, meetings with some of Amerca's most famous Chefs, and weekly wine dinners that sold for two hundred dollars a plate. All of these opportunities have allowed Tabitha to learn and grow in her understanding of masterful cooking.
Coffee Bar Breakfast and Lunch 7:30 am - 3:00pm
Dinner 4:00pm - 7:30 pm
Firday- Tuesday
Closed Wednesday and Thursday
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