BYU’s Executive Chef, John McDonald, arrived at the Brigham Young University with over 25 years of professional culinary experience. Educated at the Chef School at Western Culinary Institute in Portland, Oregon, Chef John’s career path included employment at the Radisson Hotel in Park City, Fort Douglas Country Club, Utah State University, and Willow Creek Country Club in Salt Lake City. He also owned a personal catering and chef business before arriving at BYU. Chef John achieved his CEC certification through the American Culinary Federation.
Chef Jared Kilgrow began his culinary career in 2007 with UVU’s Culinary Arts program. In 2008, he secured an internship with BYU Dining Service. At the end of his internship,
he was hired as a part-time cook at the Cannon Commons at BYU. In March 2009, he was hired as a full-time cook for the MTC where he had the opportunity to assist the chef with VIP events.
In May 2009, he was hired as the Garde Manger Chef for BYU Catering. In 2011, he represented BYU Catering and BYU Dining Services in the National College and University Food
Services Culinary Challenge, where he earned a silver medal.
In September 2013, he passed the practical and written exams to become a Certified Sous Chef (CSC) through the American Culinary Federation. One of his greatest passions about food is teaching others what he has learned. He considers himself perpetual student of food and has said, “Whether they are a stay-at-home mom or a Certified Master Chef, I can learn something from them about food.” He is currently working to become a certified Executive Chef with the American Culinary Federation.
Originally from Brazil, Fernanda Dutra brings to her European-style deserts a tropical flair that will leave you enjoying a taste of the exotic mixed with the familiar. Before BYU, Fernanda was the Executive Pastry Chef for ten years at The Grand America Hotel. At this Five Diamond hotel, she catered high-profile events for celebrities, presidents, professional athletes, religious authorities, and foreign dignitaries. As a Certified Executive Pastry Chef, she now brings her world-class quality pastries to BYU’s campus. On any given day, you will find her leading one of the largest bakery productions in a university setting, filling our campus with everything from French-themed desserts to the freshest baked goods.
Chef Adam Jones has always loved cooking food. Growing up in Payson Utah, Adam made food for his family once a week. That is where he found his love for culinary arts. He followed his passion for food and attended the Scottsdale Culinary Institute in Arizona. He began his culinary career in 1997 at the Phoenician, a luxury resort in Scottsdale, cooking for VIP banquets and events. Jones then cooked for Deer Valley in Park City, Utah, for two seasons. After spending 10 years at Culinary Crafts, and cooking food for the 2002 Salt Lake City Olympic Winter Games, Jones decided to come here to BYU Catering where he and his team put together VIP custom menus for Ambassadors around the world, Governors, Presidents, Dignitaries, CEO’s, BYU Marriot School of Business, LDS Church Leaders and many others. Adam loves to use the local ingredients whenever he is cooking for his VIP guests. The fusion of the Rocky Mountain region ingredients paired with French, Italian, East Indian, Spanish, Latino, Asian, Middle East or African regions is what keeps Jones excited about his work.
Introduced to the culinary world by Julia Child and Jacques Pepin on PBS, Hans has only ever had the desire to work as a chef. As a 10-year veteran of the United States Coast Guard that saw Chef Hans crisscrossing the country as well as most of the South Pacific, Hans immersed himself in growing his culinary knowledge and palate as he interacted with cooks and chefs from all walks of life and from every corner of the world. After being stationed in Washington D.C. where he had the opportunity to cook and learn from the chefs at the Whitehouse, Chef Hans came to BYU where he could share his talent and passion for all things culinary and continue with the adventure that he began on those Saturday mornings, over 20 years ago.
BYU Dining Services
180 USB, Brigham Young University
Provo, Utah 84602