From the kitchen
to the grow room.
Before Wasatch Front Fungi, my wife and I spent the better part of a decade in food and beverage. When 2020 brought everything to a pause, it gave us a chance to reflect, and ask what kind of work actually felt meaningful.
We started in April 2021 with a table at Wheeler Farm Farmers Market. It wasn't long before local chefs began paying attention. I brought the same standards I'd developed in professional kitchens into the grow room and built the business around the kind of supplier relationships I'd always respected most.
Today we work exclusively with a select group of restaurants along the Wasatch Front and in Park City.
The goal has always been simple: grow exceptional mushrooms, stand behind them completely, and be the kind of supplier a great kitchen can actually count on.