350 Main Brasserie welcomes Executive Chef, Carl Fiessinger. A staple of the Main Street dining scene for 17 years, the restaurant promises to continue its tradition of offering an exceptional, mountain dining experience.
Chef Fiessinger, a graduate of Johnson Wales Culinary Arts College, will introduce his simple, classic and comfortable cuisine to Park City residents and visitors this month. He prides himself on utilizing Utah’s freshest ingredients through a unique blend of “Farm to Table” and “Contemporary Lowcounty” Cuisines.
A native of Charleston, South Carolina, Flessinger has a true passion for what he says food should be. “To me cooking is not about fads....it is cooking something correctly and with integrity, rather than doing something trendy and for the moment.”
A Salt Lake City resident of nine years, he was previously Executive Chef of the late Panache, Boulevard and Zola. Certified Chef de Cuisine by the American Culinary Federation, Flessinger has won many national culinary awards, including Sysco Intermountain Food Show Western National Food Show Competition, Silver Medal; and Nicholas and Company A.C.F sanctioned culinary competition, first place Gold Medal.
Chef Fiessinger began cooking with his grandmother and mother at a young age. In addition to his education and training at Johnson Wales Culinary Arts College, he obtained most of his success and understanding of gastronomy as a result of long nights of reading Escoffier and working with farmers.