Born in Provo Utah, Colton Soelberg spent his early working years as a busboy, quickly rising to the ranks of line cook. His first big leap came when he landed at the Sundance resort, known for its exceptional culinary offerings. From there he moved on to Inn on the Creek in Midway Utah and then to New York, where he worked as a cook at La Côte Basque. He also cooked at Le Petit Robert in San Francisco. Returning to Utah, he was named chef of the renowned Tree Room at Sundance. It was there he met Joseph McRae, the resort’s pastry chef. The two eventually launched the Heirloom Group’s first venture, Pizzeria Seven Twelve in 2007.
Joseph McRae’s route to the Heirloom Group was indirectly by way of his skills as an executive pastry chef. Born in Anaheim California, Joseph moved to Utah when he was 23 years old and attended the University of Utah. Post-college, he chose to honor a passion for cooking and attended the California Culinary Academy in San Francisco. He graduated with a certificate in Pastry Arts and Sciences and proceeded to work as pastry chef in several of that city’s top restaurants, including Rubicon, Jardiniere, and the Ritz Carlton. After eight years, he returned to Utah and enjoyed five years as executive pastry chef at Sundance. It was there he met his Heirloom Group partner, Colton Soelberg.