Mary Brown Malouf is the executive editor of Salt Lake Magazine, Utah’s long-established bi-monthly lifestyle glossy. There she often writes about food as she has done in the past. She wrote dining reviews for the Dallas Observer and promotional materials for Texas’ Central Market which specializes in high-quality, hard-to-find gourmet foods.
She also worked for online wine retailer Wine.com, and authored Frommer’s Utah (Complete Guide) travel guide. Mary holds a degree in Latin from the University of Texas and years spent working in bookstores prepared her for her position in magazine writing and editing.
Bill Allred is a native of Ogden, Utah. He attended public school and Weber State College where he received his Bachelor of Arts degree in theatre. He then went on to Penn State where he did three years work on a Master’s Degree in acting.
Since 1980, Bill’s full time job has been in Radio. He has worked at KJQ and has been with X-96 (KXRK 96.3 FM) since it’s inception. At X-96, Bill is part of the Radio From Hell Show,with Kerry Jackson and Gina Barberi, weekday mornings from 6:00 – 10:00 am.
Bill is married to the talented graphic designer Jennifer Parsons. He has four children; two old ones and two new ones.
Tosha Rustad is the cafe manager at the Red Chair Cafe, on the University of Utah campus in Salt Lake City. The organic coffee shop is operated by Logan’s Caffe Ibis Roasting Company. She previously held a similar position at their Logan cafe. In Salt Lake City she has been a pastry chef for Current and a baker for Vosen’s Bread Paradise. Tosha is back for her third time judging and the Utah Cheese Awards are thrilled.
Nicholas Fahs is a chef, owner, and co-creator of Table X restaurant. He hasn’t always been a chef, but he was born of a family that embraced food and cuisine. It was natural for his life to be surrounded by food and he began to cook at a very early age.
His mother was a product of an strong Italian family raised in New Orleans, Louisiana where food was embedded in family and southern hospitality. His father had an obsessive fascination with French culinary tradition, culture, and cuisine. His father had always wanted to be a chef. He wanted to obtain a level of understanding that you only get by learning from the best. He graduated from the Insitut Paul Bocuse in Lyon France in the summer of 2004. Nick was never exposed to his fathers obsessive fascination with French cuisine until shortly before he passed away. Nick became intertwined in his fathers passion for food and cuisine. Nick graduated from the Culinary Institute of America, Hyde park NY in 2012 and has spent traveling in France, Spain, and Italy helped him develop an understanding of food, culture and the craftsmanship of fine cuisine.