Today we’d like to introduce you to Dean Pierose.
Dean, we appreciate you taking the time to share your story with us today. Where does your story begin?
I got my degree in hospitality from Washington State University and work for several different restaurant groups after that. I bought Cucina in 2000 and here 25 years later through a lot of luck and a lot of loyalty from Guest. We are still moving along..
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
There have been earthquakes, snow, storms, floods, pandemics, but I will say the status of America today is the hardest experience I’ve had in my Restaurant in 25 years.
Alright, so let’s switch gears a bit and talk business. What should we know?
Over 25 years we have changed our mission over and over as society changes and the demands of guests evolve. We have done three major remodels over the years, added a meal service that we never done before and added alcohol. Today we have a fine dining menu at night. That is one of the best in the state and a Wine list That we consistently get told is the favorite of our guests when they go out. We currently have 105 Wines on our Wine list and do over 60 wines by the glass.
We’d love to hear about any fond memories you have from when you were growing up?
Fishing with my father. I fished with him until the day he died. I continue to fish as often as possible with my wife all over the world.
Pricing:
- Entrees $25 average
- Desserts $12 average
- Wines, all under $100 per bottle
- Wine glasses, $13 average
Contact Info:
- Website: https://Cucinawinebar.com
- Instagram: Cucina Salt Lake City
- Facebook: Cucina, Salt Lake City
