ABOUT OUR TEAM
Head Sushi Chef
Peggi Ince-Whiting has been making sushi in Utah for over 30 years. She is one of a handful of female chefs to work behind a sushi bar in Japan. Peggi was trained by Sushi Master Inou at Hama Sushi in Tokyo. After finishing her apprenticeship under Master Inou, Peggi returned to her native Utah to open her own restaurant, Ichiban Sushi.
Over the 20 years that Peggi owned and operated Ichiban she received many awards and acknowledgements for her talent from US publications such as Bon Appetite Magazine, Fine Cooking Magazine and Zagats. She has also received notations in numerous Japanese publications.
Kyoto Restaurant is happy to welcome and proud to announce Peggi Ince-Whiting's addition to the sushi bar. Peggi's love of Japanese cuisine and creative combinations of new flavors are an exciting new aspect for patrons of Kyoto.
Chef Marlene Noda started at one of the first Japanese restaurants in Salt Lake City, The Hibachi. She continued her culinary journey in many notable restaurants from Oregon to Hawaii. After her return the Salt Lake she worked for Chef Ince-Whiting at Ichiban in Park City for 10 years while earning her A.S. Degree in marketing and business.
She went on to own and operate Pagoda with her business partner, and earned her B.S. in Culinary Management. She worked for Grappa Italian Restaurant in Park City, mastering all stations of the kitchen. Now she has come full circle and is happy to be working with Chef Peggi Ince-Whiting again at Kyoto as her sous chef and right hand.
Her favorite menu items include the Nabeyaki Udon, Agedashi Tofu, Sukiyaki, and Tonkatsu. She enjoys gardening, spending time with her grandchildren, and her time at the gym.