For 18 years, Chef Houman Gohary has been feeding health-conscious diners using local and seasonal products. Currently the Culinary Director at Park City Culinary Institute, he also owns and operates the Indo-Persian restaurant, Good Karma, from which he launched the artisan food line Instant Karma Foods, available in local markets.
Houman grew up in Teheran, where he learned how to cook — at age seven — from his grandmother. At that time, there were no supermarkets or processed foods. His days began taking inventory of the pantry. Grandmother Nushi cautioned, “Don’t over shop, Houman. Have respect for the farmer, food, and your money.” To this day, those principles guide the renowned chef.
When Houman shopped with Nushi, he watched her visit with the butcher and smell the fresh fruit. She explained to him that, if the scent of the fruit was not enough to remind him of when he last tasted it, it wasn’t ripe enough. Nushi taught him to spend more time in the selection than the cooking, an essential motto for a chef.
Before moving to Park City, Houman opened restaurants in Osaka, Shanghai, Barcelona, and Dubai. Th en, he was recruited to open restaurants at what is now Vail Resorts’ Canyons Village.
During the 2002 Winter Olympics, he hosted NBC’s Today Show. That led to appearances on “Rachael Ray” and the Discovery Channel. Last December, Chef Houman was invited to “Beat Bobby Flay” on the Food Network.
As the chef at Good Karma, Houman knows how to please his clients. He explains, “People in Park City know quality products and want well-executed diverse meals that are farm-to-table.” Oft en, his daughter Dalia can be found serving dishes or preparing food in the kitchen.
Good Karma is family- and dog-friendly in the summer. Its city permit means that diners can bring their dogs to the patio.
Chef Houman believes “taste is the sauce of joy and love; it is an instrument to good health and happiness. By teaching and coaching to select fresh ingredients and cook them properly, we will create a healthier and happier community.”