Philip Grubsia

Richard Grubisa.png

Name: Philip Grubisa

Email Address:

Bio: Philip has the story of fine dining cook to executive chef, to becoming fascinated with charcuterie and its understanding of butchery to get to the cured meat result. Originally from S.Florida working and training all over the world. Fell in love with charcuterie working for Mark Sullivan of The Spruce restaurant(Park City, Utah). Now opened whole animal approach butcher shop Beltex Meats in Salt Lake City Utah. Lots of traditionally cured salami and pates line the cases along with a selection of raw cuts. Good Food Award winner for Coppa 2018 and one hell of a passionate for properly sourced meats! Rocky Mountain Meat Institute graduate, Food Craft Institute Business of Butchery graduate, Florida Culinary School graduate(2004)

Website link for profile:

Instagram Link: