Today we’d like to introduce you to Arthur Whiting.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My name is Arthur Whiting and I am from Park City, Utah. My entire life I have had a great love for food, primarily eating it, and more recently preparing it. My family always encouraged me to try new foods and experience life to the fullest. They didn’t seem to have much trouble to that end. Both my parents are good cooks and served as an early inspiration to me. I was always in the kitchen helping them with whatever they were preparing.
My culinary aspirations really began in middle/high school when I started taking the pro start, a program through the NRA to introduce kids to the culinary arts. It was through this program that I got the opportunity to compete in culinary challenges and learn more about the restaurant industry. I got my first restaurant job in Park City at Blind Dog in the summer of 2011. I started as a lunch prep cook and dishwasher. At that time, I was hungry to learn anything I could about cooking. I was completely engaged by even the most menial prep tasks. In the wintertime, I took a job at Park City ski resort working in the Snow Hut in 2011 and 2012.
The summer before college I also worked at the Stein Erickson Lodge in the banquet kitchen and at Wasatch Brew Pub at the top of main street Park City. These jobs during high school in addition to the Pro Start program helped me realize early that I had found something that I really enjoyed and wanted to pursue more. In the fall of 2013, I began my studies at Johnson & Wales University in Providence, RI. I lived there for two years while obtaining my Associate in Culinary Arts. While in Rhode Island I was able to get a taste of how things were done on the other side of the country. It was very exciting to see the old-world influence on cuisine in the Northeast, a nice change from what I was used to in Utah.
After finishing my Culinary Arts degree in Providence, I needed a change of scenery. In the fall of 2015, I transferred to the Johnson & Wales campus in Denver, CO to continue my studies in Foodservice Management. Over the next year, I primarily focused on my studies. Although I did spend time volunteering with the Colorado SBDC, I did not hold down any cooking jobs for very long. I worked briefly (3mo) at Ophelia’s Electric Soapbox however I found I needed to prioritize my studies. To conclude my college foray I spent one month participating in an international hospitality operations course in Spain.
It was during this study abroad program that I learned more about the hotel industry as well as international cuisine. This really got me excited to begin my career. Post college I got accepted into the Marriott Voyager program. I spent two years in Phoenix, AZ working at the JW Marriott Desert Ridge Resort & Spa. Working in that hotel was a bear. I spent close to 90 hrs/week learning as much as I could in this 1000-room behemoth. I spent my days prepping, cooking, and learning to run a restaurant. I owe a great deal to the foundation that I laid at the Marriott and the amazing chefs I worked with. That gave me the skills and the confidence to pursue my dream of opening my own business. But it didn’t happen right away.
After a couple of years in Phoenix, I was ready for change again. I wanted to be closer to my family and the snowy mountains so naturally, I migrated back to Salt Lake City. I moved back to Salt Lake in 2018 and have been here since. Upon returning I took a job line cooking at a small plate and tapas restaurant called Eva for chef Jennifer West. It was exactly what I needed. Going from a 1000-room resort to 50 seat restaurant was a welcome change. I felt that in this setting I would be able to focus more on the food and dining experience. Working for Jenny was an excellent experience and I learned a lot about what it meant to run a chef-driven restaurant. Lots of menu changes, specials, and fresh products daily. I was definitely inspired working for a chef who held so much love for the food they prepared.
In the fall of 2019, I got my first Head Chef position. I was hired to work at Mid-Mountain Lodge at Park City ski resort. This was one of the challenges I had been waiting for and I could not have been happier to reach that point. It was a lot of work, don’t get me wrong, but with it were great rewards. I felt that I grew quite a bit from this role. I left Vail in 2021 at the conclusion of the ski season. I was ready to begin working for myself. I began to take private chef gigs while working as a cook at a country club. I used my spare time to work on developing business plans. With the help of my family, I was able to purchase a food trailer and thus Tasteful Noods was born. I quit the country club in the spring of 2022 and launched Tasteful Noods in May. Now with a few months of operations under my belt, I am still running strong and excited as ever to be doing this!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Luckily none too profound. Of course, working in kitchens is not easy, not really any part of it. Many of my biggest challenges have been interpersonal. I am definitely an introverted person and don’t care much for machismo. Sometimes the kitchen can get heated. I would also have to say that it has been difficult learning all of the processes involved in starting a business. It definitely takes a different skill set than cooking.
Alright, so let’s switch gears a bit and talk business. What should we know?
Art’s Eats is the name of my business under which I conduct various culinary services. Primarily those services include private chef work and my food truck, Tasteful Noods. Tasteful Noods is an Asian-inspired stir-fried noodle truck that opened in May 2022 in the Salt Lake area. We serve stir-fried rice noodles, meatball skewers, and boba tea drinks. I am most proud of my brand name and the noodle goddess artwork, it gets lots of chuckles and positive feedback. I’m really excited that we will be releasing t-shirts as well on our website. Our food truck is unique in that our menu caters to any dietary restrictions. We want everyone to experience our delicious food. This truck operates at events ranging from office lunches to music festivals. We offer catering services as well for any private events.
In the winter months, I focus on working as a private chef. I have had many clients from around the world enjoy my services. From humble family meals to extravagant romantic dinners I have been able to do a bit of everything. I love working as a private chef because I can really make each meal I serve unique. I like to think that hiring me is an opportunity to make one of the most essential parts of your life effortless and unforgettable. One of my favorite things about being a private chef is that I get to cook whatever my client wants. This offers a great way to hone my skills and test new recipes. I take great pride in working with my clients to ensure the best possible experience.
Can you talk to us a bit about the role of luck?
All I know is that I am very fortunate to be where I am and have accomplished what I have up to this point. I give thanks every day and focus on working through all the ups and downs.
Pricing:
- t-shirt 25$ online order only
Contact Info:
- Website: arts-eats.com
- Instagram: https://www.instagram.com/tastefulnoodstruck/
Image Credits
Lauren Cohen, and Kevin Kukla
