Oct. 18—Three years ago Salt Lake City's University Hospital's dining services were made over to aesthetically match a resort style buffet. Now the café has become a hot spot for dates and other community diners beyond hospital patients and customers. Executive Chef Peter Castillo says his food is comparable to top notch hotels and restaurants.
Chef Castillo prides himself and his staff on using the best ingredients in the market, and making it fresh. Everything from pizza dough, soups and whipped cream. Nothing sold or served is ever pre-bought, pre-packaged, or pre-made.