‘Seasoned with Salt’ brings culinary innovation home

Personal chef Joi Thomas of Seasoned with Salt. Photo: Deb Dekoff

PARK CITY, Utah — From Earl Grey-infused tres leches to artful Asian-Italian fusion dishes, personal chef Joi Thomas has transformed standard dietary restrictions into vibrant culinary experiences through her Park City-based business, Seasoned with Salt.

A 2014 graduate of the Culinary Institute of America in New York, Thomas built her foundation in fine dining at America’s oldest bed and breakfast, Beekman Arms and Delamater Inn.

Her culinary journey shifted to Utah in 2016, when she joined the renowned Stein Eriksen Lodge. There, she mastered high-end dining while building a private clientele in Park City.

“I started in the health care industry, and a couple of my clients told me I cook better than I take care of them,” Thomas said. “I decided to switch gears to taking care of people another way.”

Thomas distinguished herself through fusion cuisine, particularly blending Italian and Asian flavors, while crafting menus tailored to individual tastes and dietary needs.

“I cook for you the way I cook for my family,” she said. “I put the same care, attention, flavoring and thought into the food I give clients and the food I give my loved ones.”

Beyond cooking, Thomas offered concierge services and small event planning. Whether preparing a romantic dinner for two or catering an intimate gathering, she focused on creating memorable experiences.

“I get bored easily, so I enjoy working with different clients. I never know what they’re going to throw at me, especially if they’re new clients,” Thomas said. “It keeps me on my toes. I love seeing people’s faces when I do something like Earl Grey tres leches, and they’re happy.”

Thomas’s ability to integrate into her clients’ lives while delivering exceptional meals and service established Seasoned with Salt as a premier choice for personalized culinary experiences in Utah.