Mikel Trapp’s 30+ year career as a chef, restaurant owner and food and beverage director was launched at the Park Café, a small restaurant in the heart of Salt Lake City.
Today he is one of the city’s most popular and successful restaurateurs. As owner and operating partner of Café Trio, Café Niche, Current Fish & Oyster and Under Current Bar, Mikel Trapp has proven to be one of Salt Lake’s best in the industry.
Trapp essentially learned his craft on the job and quickly moved from the Park Café to Utah’s top destination resort, The Stein Eriksen Lodge in Deer Valley. At each location, he cooked, managed and eventually operated numerous restaurants, discovering that he was as much of a manager as he was a chef.
In addition to working the local restaurant scene,Trapp also spent time as a chef/consultant for three Olympic Games as a food and beverage manager for Jet Sports, the world’s leading Olympic Games hospitality program provider and management company.