“To me, there's no great chef without a great team.” - Daniel Boulud
Our Team
Karl Johan Uri
Growing up commercial fishing for king crab, cod and pollock in the Bering Sea and Aleutian Islands, Karl Uri has been part of the sustainable food movement his entire life. Karl spent the last 15 years working in Foodservice & Retail marketing roles for the Alaska Seafood Marketing Institute in Seattle, WA while also maintaining a second home life here in Warm Springs. Karl is happy to finally call Sun Valley his home and continues to look for connections between SVCI and our local food community.
Chef Dan Kish
Dan Kish brings over 25 years of culinary experience to his number one passion – Providing Access to Good Food… both in Taste and in Society. Most recently, Kish has embarked on an independent path to help others who share a “heathy obsession with food”, with his firm, Food-Fixe. Rooted in the fundamentals of cooking, enabled by the latest technology, and driven by the mantra of “Access to Good Food”, the Food-Fixe group is a resource for industry innovation and business strategy.
From 2005 until early 2017, Dan Kish held various leadership roles at Panera Bread (SVP of Food, VP of Food, and Director of Product Development). He was responsible for leading the development and innovation of the Panera Bread cafe menu including sandwiches, salads, soups, and beverages. Kish also played an integral role on Panera’s Food Action Team, which lead efforts on clean ingredients, transparency, and having a positive impact on the food system.
Previous to his time with Panera, Kish served as the Associate Dean for Culinary Fundamentals at the Culinary Institute of America, Hyde Park, and as a faculty member. Kish also served as a professor at Indiana University of Pennsylvania.
Kish’s lifelong curiosity and love of food led him to study at the Culinary Institute of America, where he graduated with honors. He has worked around the USA and in Chambéry, France, traveled and studied many global food cultures, edited thousands of recipes and has appeared on Good Morning America, Food Network, the View and FOX & Friends as well as in publications, including The New York Times, The Wall Street Journal, Cooking Light and Martha Stewart Living.
Chef Jorge de la Torre
Jorge de la Torre is the Culinary Director for the Sun Valley Culinary Institute. Jorge graduated from the University of New Mexico with a bachelor’s degree in business before attending the California Culinary Academy in San Francisco. After graduation from culinary school, Jorge de la Torre worked in San Francisco and Hawaii. He then moved to Vail, Colorado, worked for Vail Associates and was chef/owner of a restaurant. He also worked for Whole Foods in Denver, many catering companies, and a steakhouse in NYC before finding his true culinary passion for teaching.
In 2001, de la Torre embarked on a new chapter in his career, dedicating himself to culinary education as a chef instructor for The Restaurant School at Walnut Hill College in Philadelphia, PA. His journey continued as he joined Johnson & Wales University-Denver in 2002, where he not only directed culinary operations but also earned his master’s degree in Adult Education from Colorado State University. His commitment and passion for culinary education were recognized when he was promoted to the position of dean of culinary education in 2005, a role he held until the University’s closing in 2021. He then took on the role of Director of Culinary Arts for Kitchen Network, a nonprofit organization from 2021-2024 that focused on workforce development and business incubation for immigrants wanting to get into the culinary business.
He is on the board for We Don’t Waste, a nonprofit that picks up food from restaurants, stadiums, and caterers to distribute for free to those in need; Work Options, which focuses on teaching professional culinary skills to formerly incarcerated people; and a council member for CHOW (Culinary Hospitality Outreach and Wellness), which deals with the mental issues of the culinary world.
The Board
Sun Valley Culinary Institute has a Board that draws from years of experience to provide our students and staff with top shelf resources.
Corry Hart Clayville
Kristin Hovencamp
Lincoln Spoor
Advisory Committee
Tana Aardal
Mindy Meads
Rob Cronin
Dan Kish
Penny Weiss
Jesika Aardema
Mike Murphy
Jana Foushee
Rick LeFaivre
Kasey Atkinson
Suzy Carter Orb
Ron Greenspan
Patti McGrath
William S. Potter
Carrie Morrow
Harry Griffith
Shari Preston
Jack Prudek
Penny Gardiner
Paul Hineman
Jill Gosden Pollock
Gary Hoffman