Iverson Catering Associate Bios
Joseph Saladyga, Executive Chef
Joe Saladyga officially became a chef in 1999 after graduating from Johnson & Wales University with degrees in culinary arts and food service management. But, he first fell in love with cooking at the age of 13 in his parents' kitchen in Massachusetts. After moving to Park City in 1999, Chef Joe found that the kitchens of local restaurants were not only perfect to sharpen his culinary skills, but were also great places to meet people. Working in 2000 as the sous chef at Dynamite Dom's, Joe met now wife, Stephanie. In 2002, while serving as the sous chef at renowned Café Diablo in Southern Utah, Chef Joe met Chef Iverson, and a legacy of food and friendship was born. Immediately prior to joining Iverson Catering at the company's inception during the autumn of 2003, Chef Joe was the executive chef at local favorite Windy Ridge. Joe and Stephanie live in Park City with their baby son, Jack.Audreay Powers, Catering Sales Manager
Audreay joined the Iverson Catering team in June 2007. The energy, passion, and enthusiasm she brings into the workplace are contagious! Audreay has a passion for entertaining and hosting, thus drawing her to explore an opportunity to work with Iverson based on his passion for the culinary world. Audreay possesses over 14 years of outstanding customer service experience. She has worked with clients in numerous capacities, such as Personal Assistant, Administrative Assistant and Owner Concierge.Audreay’s unique blend of accounting experience and extensive customer service makes her a great fit for Iverson Catering. Audreay’s true passion lies in taking care of others. This quality has greatly enhanced the operations at Iverson Catering.
Audreay is a native Utahan and is happily married with 3 vibrant sons. When Audreay is not taking care of the staff and clients of Iverson Catering, she enjoys traveling, hanging out with friends and enjoying movie nights and football games with her beloved family.
Samuel Greeno, Sous Chef
Sam has been working with Iverson Catering in the capacity of Sous Chef since 2006. Sam hails from California and has lived on the East Coast, but he fondly calls Utah his home. Sam has a degree in Culinary Arts from The New England Culinary Institute. He has extensive experience in the culinary word, including work as the Saucier with Salt Lake’s Trio restaurant. Sam also served as the Prep Chef Supervisor/Saucier at Salt Lake’s prestigious Baci Trattoria for several years. He has a unique flair for creating dishes that excite the palate and delight the senses.Jo Duff, Consultant/HR
Jo joined the Iverson Catering team in the fall of 2006 as a freelance consultant. Jo has carved a niche for herself in the company by creating more business opportunities for Iverson Catering. In addition to other responsibilities, Jo is working to implement policies and procedures within the organization. In essence, Jo is developing a Human Resources Department. Jo works closely with Iverson and the team to form new partnerships and working relationships in town. Jo brings her organizational skills and attention to detail to the many projects she undertakes for Iverson Catering. Jo spends her free time with her sweet baby girl, Maya.Katie Eldridge, Director of Public Relations
Katie Eldridge began her media career in front of the camera and behind the microphone. Now, some 15 years later, she has morphed her love for the media and the mountains into her own Public Relations firm, Panic Button Media. After serving as The Canyons Resort's Communications Director for the past 6 years, she uses her vast contacts & relationships in the resort and culinary industries to benefit her carefully-chosen clients like Iverson Catering. Eldridge knows talent and quality when she sees it, so promoting Iverson Catering is a natural fit. When she's not entertaining journalists - you'll likely find her on the slopes, in a yoga studio, or traveling to far away lands.Contact Katie: keldridge@panicbuttonmedia.com