The Sun Valley Culinary Institute was not just an idea, but a vision that took shape in the early 2010s, driven by a collective effort to enhance economic dynamism in the Wood River Valley. At the forefront of this endeavor was Harry Griffith, the Executive Director of Sun Valley Economic Development. His leadership and the collaborative work of others led to the creation of a business plan for the region's first culinary school. Over the next seven years, this plan evolved into a reality, a school that would not only provide workforce development for culinary professionals but also create career opportunities for the youth of Wood River Valley.

 

Chris Koetke, a former dean of Kendall College, was instrumental in developing the curriculum, creating a model that maximizes practical experience through apprenticeships. The intensive one-year program includes two ten-week sessions of instruction at the school and two four-month paid externships at local restaurants. This hands-on approach ensures that students hone valuable core skills and gain real-world restaurant experience before graduation, making them ready for the industry.

 

By 2019, the Sun Valley Culinary Institute was becoming much more real. Early that year, the school was incorporated as a 501(c)(3) nonprofit. Harry Griffith served as the first board chair, with Mindy Meads and Jim Crystal as the other initial board members. They were soon joined by board members Rick LeFaivre, Dan Kish, and Jill Pollock.