This week, we were able to sit down with Colby, the sous chef at The Roof. We talked about what drives him, what brought him to The Roof, and some of his favorite dishes he loves to enjoy while overlooking beautiful Temple Square.
So, tell us about yourself.
How’s it going? My name is Colby and I’m 26. I love soccer, video games, and of course, cooking. Go Real Salt Lake and the Jazz! I just got married about three months ago and moved here from St. George.
How long have you worked at the Roof?
About two and a half months and I love it. The head chef, Pedro, is a really nice guy, which is rare in the cooking world. The atmosphere at The Roof has been awesome and I have learned a lot already in my short time working there.
Why did you decide to become a chef?
When I was growing up, my dad started a restaurant named Guru’s in Provo, which got me interested in cooking and the restaurant business. I was always interested in food. I loved bacon and I would search it out religiously. My neighbors started making bacon just because they knew I would show up as soon as I smelled it. In middle school my favorite TV show was Iron Chef, my first job was at Guru’s around the same time, and I have stayed in the food industry ever since. I have always wanted to cook for a living, so here I am.
Do you do the cooking at home?
Yes, mostly. But my wife makes awesome breakfasts.
What are your favorite food combinations?
I love cilantro and lemon, or garlic and onions. There’s also olive oil, basil, and balsamic. A less common one is chipotle and oregano! I could go on forever about this question. Now my mind is going crazy!
What are some staple ingredients in your kitchen?
Salt, olive oil, pepper, chicken, rice, pasta, tomatoes, onions, bell peppers, and, last but not least, chocolate milk. All the core items.
What’s your favorite thing to cook at the Roof?
Ribs. Actually, those take way too much time and effort, but they’re very worth it. I enjoy making all of the different sauces for the entrees every day.
Do you have a favorite dish to eat here?
I love the stuffed pork because the sauce is a delicious raspberry glaze. Yum. Right now, though, my favorite is definitely the ribs. They are grilled with a dry rub, smoked, and then left overnight so they can absorb the seasonings. The next day we steam them for about three hours and then top them with our homemade barbecue sauce. It’s incredible. The ribs are the August special though, so you only have one more week to come in and try them!
What is the most surprising thing about working at the Roof?
Probably how relaxed it can be at times. The food is super fancy but the kitchen is so relaxed. We work hard but no one is uptight, so we can just have fun and do our jobs.
What do you love most about your job?
I get to make great food every day. Usually it’s a slightly different menu each day, so it’s a new experience most of the time and I get to do what I love. Not many people can actually say that.
Is there anything else you want to add?
Come to The Roof. You need to experience it at least once. The view is amazing, the atmosphere is great, and I hear the sous chef is pretty good looking.
Convinced? It was great getting to know Colby and learning more about what happens behind the scenes at The Roof. We will definitely be coming back next week to try those famous ribs before they’re gone. You can make your own reservations online by clicking the button below!