Behind Pago



Scott grew up in Salt Lake City, Utah with a passion for food and beverage instilled in him by his late father. His passion deepened in his college years— backpacking, snowboarding, eating, and drinking his way around the world. This inspired his conviction and commitment to finding the freshest, locally sourced ingredients on menus that highlight the best of each season.

Scott spent over fifteen years excelling in front of house, back of house, and management positions in establishments across the Wasatch Front prior to opening Pago in 2009. Notably managing the food and beverage at Squatters Pub Brewery, The Depot, Stein Eriksen Lodge, and the Grand America Hotel, to name a few.

In the spring of 2009, Scott pioneered the farm-to-table dining experience in Salt Lake City by opening, “Pago”, in the historic 9th & 9th neighborhood. The concept, menu, and wine program were an immediate success, therefore inspiring momentum for more. Pago Restaurant Group grew quickly and is now a main staple in the industry. Pago’s sisters are currently— Finca, Finca Pintxos Bar, Casot, and Emigration Café.

With over 20 years of sommelier experience, Scott curates the wine and beverage programs for all Pago Group Restaurants. His formal wine training includes a Level 1 Certificate from The Court of Master Sommeliers and Level 2 Award in Wines certification from the Wine and Spirits Education Trust. He also holds both a Bachelor of Arts degree in Sociology from the University of Utah and a Master of Business Administration degree from Westminster University.



Born in Spain, Chef Phelix has been cooking for more than 20 years, after starting in the summer as a teenager. He worked his way up through many chain restaurants, and then landed a job with local Florida restaurant, Food Glorious Food, where he was mentored by the chef and learned to prepare creative, seasonal, American fine-dining cuisine. Along the way, he studied finance at Florida State University and attended culinary school at Keiser College.

After moving to Salt Lake City, Chef Phelix held positions as the Chef de Cuisine at the Grand America Hotel, Executive Chef at the Wild Grape, Executive Chef for Pago Restaurant Group, and Chef for Stanza Italian Bistro and Current Fish and Oyster Bar, before moving back to Pago as Executive Chef/ Partner.

Phelix’s approach to food includes using fresh, locally-sourced ingredients to create innovative interpretations of classic dishes or childhood food memories. Once you taste his food, I’m sure you’ll agree, he has a pretty good memory.



Jon DuBois joins the Pago Restaurant Group in Salt Lake City after over a decade of experience in various restaurants in Chicago, Illinois. Originally born in New Jersey, he started cooking as a teenager and served an LDS mission in Athens Greece, which triggered a new appreciation for Mediterranean food that has influenced his career.

He earned his Associate’s degree in Culinary Art and Bachelor’s in Applied Management from Brigham Young University-Idaho in 2006 and immediately relocated to Chicago, where he started at Spring, founded by Shawn McClain. Two years following his move, he began at Green Zebra and held the position of Chef de Cuisine for five years earning it a MICHELIN Bib Gourmand award. He then worked as front-of-house captain at Oriole, one of Chicago’s most well-recognized fine-dining establishments for 6 years.

Chef Jon DuBois is the Executive Chef of Pago and approaches food with a “less is more” concept, bringing out the best of a minimal amount of ingredients, with an emphasis on Mediterranean and South East Asian cuisine.



Katreena grew up in Holladay, Utah with her main focus being dance. She majored in Classical Ballet at Utah Valley University before switching gears to food & beverage due to injury; this industry still keeps her on her toes though. From her first job making snow cones to now managing Pago, she continues to thrive in the field. She plans to continue her wine education as she grows with Pago Restaurant Group.

She holds a “Sherry Wine Specialist” certification from Bodegas Lustau and a “Level 2 Award in Wines” from the Wine & Spirits Education Trust.



Salt lake native David Dimmick has honed his skills across many popular local spots. Starting as a dishwasher at Leatherbys Family creamery, he quickly fell in love with the kitchen workspace and has since spent time at Este pizzeria, Sugarhouse bbq, Penny Ann’s cafe, and Vessel kitchen.

He also had a 3 year stint at Drafts Burger bar in the Westgate resort, where he implemented monthly Burger and Shake specials themed around the seasons and holidays.

Now he joins the Pago crew, helping to bring the spotlight to local farmers and artisans with their seasonal menu.