When a busboy job in high school turned into a job as a line cook, Colton Soelberg quickly realized that cooking and the restaurant industry was more than a stepping block, it was a passion. After working at various restaurants throughout Utah, Colton ended up at the Tree Room in Sundance, where he quickly learned that his cooking skills and knowledge were only at the beginning stages.

Station 22 Cafe is a popular Utah Valley restaurant right in the center of historic downtown Provo. They call themselves a “finer diner.” It’s a restaurant that doesn’t do anything you’ve never heard of—just classic staples, comfort food, and soul food of America, but always with a twist.

Irvin Maddox grew up in rural Perry, Utah practically living in his grandfather's successful restaurant, Maddox Ranch House. For 61 years, Maddox has been a staple in the Brigham City and greater Northern Utah world—a busy, always-bustling, from-scratch, meat-and-potatoes country restaurant.

Mark Mason and Bleu Adams are half Navajo and half Mandan Hidatsa, and much of Mark's passion and inspiration for his food is drawn from his memories of his great grandmother cooking early in the morning in their Navajo Hogan on a reservation, and creating dishes like blue corn mush, a fine grind of blue cornmeal boiled like porridge and garnished with cedar or juniper ash to give a small smokey taste.

After traveling all over Europe, Tanner Slizeski and Josh Hill weren’t struck by the art or by the architecture. It wasn’t the history, or any of the museums that kept Tanner and Josh up at night. It was the Mediterranean street food. Specifically, it was the döner kebab: the food cart staple made with beef and lamb cut off a marinated spit.