Originally from Malaysia, Chef Felix specializes in Authentic Indian and Chinese and other dishes from the South East Asian regions. Having also lived in many parts of the world, Chef Felix has learned and mastered cuisines from all these places. Passionate about cooking, he is always mastering his techniques and skills whether at home cooking for his family or for his clients. 

Shawn Meiners

Shawn Meiners has worked in the Culinary industry since he was 18. He has worked in restaurants ranging from Steakhouses to Country Clubs. Shawn passion for the culinary arts includes the academic pursuit of "Flavor Chemistry". Besides instructing at The Kitchen, Shawn is a personal chef for a gluten free, dairy free, sugar free family.

 Rebecca Millican

A native of Salt Lake City, Rebecca Millican lived on the east coast for 26 years. Her love of baking (and eating!) lead her to enter a local bake-off one holiday season.  Her entry won first place, marking the beginning of her serious baking endeavors. 

Rebecca graduated from The Institute of Culinary Education (ICE) in New York City in 1991.  She spent the next several years working in restaurants and bakeries, and returned to ICE in 1999 where she was an instructor until 2010. Rebecca then returned to Utah.  She was the executive pastry chef for two years at Amano Artisan Chocolate in Orem. 

Rebecca has competed nationally and has appeared in three episodes of Food Network Challenge. Her work has also appeared in magazines and newspapers.  Her specialties include chocolate and sugar work, confectionery, and gingerbread houses. Sharing her experience and knowledge with others remains one of Rebecca’s passions.

Meredith Simpson 

Meredith was raised different than most kids. While "normal" kids were eating meat at every meal, having fruit snacks in their lunches, and getting excited about green jello, Meredith was getting excited about the rarity of a piece of organic black licorice, vegetarian dinner, or occasional honey candy.

As she grew older, she realized there was a happy medium to the gloriously healthy ways of her upbringing, and the rich and delicious foods she craved. She quickly became passionate about good food. That is... food that's good tasting, and good for you. With her expansive knowledge of all things healthy, easy cooking tips, and a knack for cooking yummy food, Meredith can open your eyes to ways of cooking and eating that may surprise you. It will surprise you, because you probably didn't know how good it tasted, to eat good! That being said, she has a weakness for butter and all things sugar, that force her to indulge in ridiculously "not good for you" foods and desserts, which she can also has a knack for as well. 

If you looking for food and recipes that are "punch you in the face, good", cooking tips that will make your life easier and facts about healthy foods you may not know, then you have found the right girl.  

Nikki Neves

Nikki Neves graduated from Utah State University with a degree in Family and Consumer Science Education.  She taught Introductory Foods at Logan High and Advanced Culinary Classes at Maple Mountain High School.  She loves cooking and teaching and is excited to work as an instructor at The Kitchen. 

Lisa Wegener

Lisa was raised in the small, industrial town of Vernal, Utah, where self-sufficiency was a necessity for many families.  Besides planting, harvesting, and preserving the foods from a large family garden every year, she learned the practical art of baking “from scratch”.

While using these skills in her own family, she remembered her mother’s quest for the perfect bread recipe, and her frustration at not finding it.  This led Lisa to research and discover techniques used in commercial and artisan bread baking.  Not only was she able to perfect her mother’s recipe, she now teaches others how they can bake world-class breads at home for a fraction of the cost of “store-bought”. 

Anyone who is intimidated by making bread will benefit from her simplified techniques, as well as the simple science of how bread works.