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Sun Valley Culinary Institute

Beginning October 2019, SVC will offer culinary training courses to entry level and foodservice professionals along with classes for local food enthusiasts. This higher education facility will provide opportunities to develop and maintain talent for a world-class culinary hub in the Wood River Valley. SVC will also host unique food events, strengthen our community’s food systems and partner with local organizations to promote healthy living programs.
 

An Iconic Location

SVCI has secured a long-term lease on the former Cornerstone Restaurant in downtown Ketchum. The kitchen will be expanded, a bakery added, and the space remodeled to create a versatile and multi-functional facility. This revitalized historic space will be used to host culinary experiences, classes and events. 

The Cornerstone is on the National Register of Historic Places, protected for its architecture and engineering. Built in 1884 as The Greenhow and Rumsey Store Building, the building has played a key role in the community for more than a century. SVCI is thrilled to continue its legacy. 

Our Team

Our growing team brings decades of experience developing successful businesses, specifically in the industries of food, hospitality and education.

Chris Koetke

Dean, Sun Valley Culinary Institute

Chef Chris will design curriculums, teach courses and provide higher education expertise as Dean of SVC. He was most recently VP of Strategy after 20 years at the Kendall College of Culinary Arts in Chicago, as well as a VP of Laureate International Universities where he directed all aspects of the culinary programs for 48 campuses with 10,000 students in 12 countries. He is a bona fide celebrity chef who hosted an Emmy award nominated national TV cooking show “Lets Dish” and is an active member of myriad food and culinary groups.

Harry Griffith

Project Sponsor, Sun Valley Culinary Institute

Harry Griffith currently serves as Executive Director for Sun Valley Economic Development, a public-private partnership dedicated to improving the economic vitality and diversity of Blaine County Idaho.  Prior to this, Mr. Griffith spent his career working in a variety of project and commercial roles for BP plc, with direct experience in 5 countries over 25 years.  Specializing in new market entry, he has also had senior leadership roles in corporate finance, audit and marketing.  He is a resident of Sun Valley and has been involved with local not-for-profit organizations like the Sun Valley Institute, Sun Valley Elkhorn HOA, the Ketchum Innovation Center and the Idaho National Laboratory Citizens Advisory Board.

Paul Hineman

Project Manager, Sun Valley Culinary Institute

Paul Hineman has held diverse financial & operational leadership roles in the hospitality industry over the past 25 years. These companies include Pepsi, Planet Hollywood, Cracker Barrel, The National Restaurant Association and First Watch Restaurants, where he recently served as the CFO. He currently runs entrepreneur food conferences for the Revelry Group and resides in Sun Valley.

Kevin Hall

Project Consultant, Sun Valley Culinary

Kevin Hall is a restaurant industry veteran of 38 years with executive level leadership and expertise in numerous disciplines; operations, franchising, purchasing & distribution, menu innovation and brand development. A graduate of the Culinary Institute of America (CIA), Kevin also served on the board of the Arizona Restaurant Association and was the chair of the Government Relations sub-committee. He has developed new restaurant brands, leads a restaurant industry consulting practice and is an Advisory Board Member for the Sun Valley Culinary Institute.  

Chris Koetke

Dean, Sun Valley Culinary Institute

Chef Chris will design curriculums, teach courses and provide higher education expertise as Dean of SVC. He was most recently VP of Strategy after 20 years at the Kendall College of Culinary Arts in Chicago, as well as a VP of Laureate International Universities where he directed all aspects of the culinary programs for 48 campuses with 10,000 students in 12 countries. He is a bona fide celebrity chef who hosted an Emmy award nominated national TV cooking show “Lets Dish” and is an active member of myriad food and culinary groups.

Harry Griffith

Project Sponsor, Sun Valley Culinary Institute

Harry Griffith currently serves as Executive Director for Sun Valley Economic Development, a public-private partnership dedicated to improving the economic vitality and diversity of Blaine County Idaho.  Prior to this, Mr. Griffith spent his career working in a variety of project and commercial roles for BP plc, with direct experience in 5 countries over 25 years.  Specializing in new market entry, he has also had senior leadership roles in corporate finance, audit and marketing.  He is a resident of Sun Valley and has been involved with local not-for-profit organizations like the Sun Valley Institute, Sun Valley Elkhorn HOA, the Ketchum Innovation Center and the Idaho National Laboratory Citizens Advisory Board.

Paul Hineman

Project Manager, Sun Valley Culinary Institute

Paul Hineman has held diverse financial & operational leadership roles in the hospitality industry over the past 25 years. These companies include Pepsi, Planet Hollywood, Cracker Barrel, The National Restaurant Association and First Watch Restaurants, where he recently served as the CFO. He currently runs entrepreneur food conferences for the Revelry Group and resides in Sun Valley.

Kevin Hall

Project Consultant, Sun Valley Culinary

Kevin Hall is a restaurant industry veteran of 38 years with executive level leadership and expertise in numerous disciplines; operations, franchising, purchasing & distribution, menu innovation and brand development. A graduate of the Culinary Institute of America (CIA), Kevin also served on the board of the Arizona Restaurant Association and was the chair of the Government Relations sub-committee. He has developed new restaurant brands, leads a restaurant industry consulting practice and is an Advisory Board Member for the Sun Valley Culinary Institute.  

Community Benefits

SVC, the first higher education facility in the North Valley, will be a place to gather, innovate, educate, and celebrate the culinary arts. Partnerships with educational providers like College of Southern Idaho and the Blaine County School District will support this new national culinary education model. SVC will also partner with local Not-for-Profit organizations to support health, wellness, nutrition and lifestyle programs that benefit the citizens of our Valley. The reach of the Sun Valley Culinary Institute will directly improve the local economy and quality of life for local residents.

Immediate Tangible Benefits:

  • Increased tourism visits & tax receipts
  • Reduced economic seasonality
  • Attraction of scarce hospitality talent
  • Promotion of new events
  • Strengthening of the area’s food industry

High-value programs for the community:

  • Educational scholarships & paid apprenticeships for students
  • Skills courses for industry professionals
  • Creative culinary courses for locals & tourists
  • Attraction of younger hospitality talent

Community Benefits

SVC, the first higher education facility in the North Valley, will be a place to gather, innovate, educate, and celebrate the culinary arts. Partnerships with educational providers like College of Southern Idaho and the Blaine County School District will support this new national culinary education model. SVC will also partner with local Not-for-Profit organizations to support health, wellness, nutrition and lifestyle programs that benefit the citizens of our Valley. The reach of the Sun Valley Culinary Institute will directly improve the local economy and quality of life for local residents.

Immediate Tangible Benefits:

  • Increased tourism visits & tax receipts
  • Reduced economic seasonality
  • Attraction of scarce hospitality talent
  • Promotion of new events
  • Strengthening of the area’s food industry

High-value programs for the community:

  • Educational scholarships & paid apprenticeships for students
  • Skills courses for industry professionals
  • Creative culinary courses for locals & tourists
  • Attraction of younger hospitality talent

Contribute Now

We need your support. Click the link below to learn about donor benefits and how to become a member of the SVC Founder’s Table.

Pre-register for Classes

Ready to put your chef’s hat on? We want to hear your feedback on cooking classes – either as a food enthusiast or an aspiring professional. Follow this link to help shape the offerings of SVC.

We're Grateful for Our Partners