Our Story...
Chip Jarman & Tasha Erickson
(Chef/Owners Urban Press Truck)
Chip and Tasha finished education from two different Scottsdale culinary schools (Le Cordon Bleu College of Culinary Arts Scottsdale & Arizona Culinary Institute) within months of each other, and then both found themselves employed at the AAA 5 diamond resort, Four Seasons Scottsdale. A culinary kinship was born very quickly after their inception in the same restaurant. Both of these passionate cooks worked together to create inspired dishes and new ways to impress hotel guests whenever they could.
Not far into their career at the resort the two found their way into the Four Seasons Scottsdale’s acclaimed fine dining restaurant Talavera under Executive Chef Mel Mecinas. This is where these two realized the strength they held together while cooking and in the new love they found in each other as a couple. Working side by side for the busiest year the restaurant had ever seen created a bond between the two they knew had to grow beyond their current situation, and an idea was born.
Chip and Tasha moved back to chip’s hometown of Salt Lake City to make good, and in January of 2015 they hit the ground running starting the business of Urban Press Food Truck. Permitting, menu testing, preparations and all things food truck took six long months. With a scheduled opening date of July 15, 2015 the two were thrilled to hit the streets, and then a dreamlike wrench was thrown into the plans. Their mentor, and lifelong friend Chef Mel Mecinas from The Four Seasons Scottsdale invited Chip and Tasha to help him cook at the world renowned James Beard House in New York City on July 9th. This was an opportunity no cook on Earth would pass up; to cook in the pinnacle of culinary arenas, and to help the man that taught them everything they know about cooking and that undying passion for food will show the way. Unfortunately, Urban Press would have to wait a few more days. The two made there way to Greenwich Village in NYC to cook a seven course tasting for a sold out James Beard House. Spending two very long hour Days with Chef Mel gave the Urban Press team the motivation and excitement they needed to hit the ground running, and when the two returned to Salt Lake City the truck served its’ first customer on July 31st and business has grown a little bit everyday since.
Chip Jarman & Tasha Erickson
(Chef/Owners Urban Press Truck)
Chip and Tasha finished education from two different Scottsdale culinary schools (Le Cordon Bleu College of Culinary Arts Scottsdale & Arizona Culinary Institute) within months of each other, and then both found themselves employed at the AAA 5 diamond resort, Four Seasons Scottsdale. A culinary kinship was born very quickly after their inception in the same restaurant. Both of these passionate cooks worked together to create inspired dishes and new ways to impress hotel guests whenever they could.
Not far into their career at the resort the two found their way into the Four Seasons Scottsdale’s acclaimed fine dining restaurant Talavera under Executive Chef Mel Mecinas. This is where these two realized the strength they held together while cooking and in the new love they found in each other as a couple. Working side by side for the busiest year the restaurant had ever seen created a bond between the two they knew had to grow beyond their current situation, and an idea was born.
Chip and Tasha moved back to chip’s hometown of Salt Lake City to make good, and in January of 2015 they hit the ground running starting the business of Urban Press Food Truck. Permitting, menu testing, preparations and all things food truck took six long months. With a scheduled opening date of July 15, 2015 the two were thrilled to hit the streets, and then a dreamlike wrench was thrown into the plans. Their mentor, and lifelong friend Chef Mel Mecinas from The Four Seasons Scottsdale invited Chip and Tasha to help him cook at the world renowned James Beard House in New York City on July 9th. This was an opportunity no cook on Earth would pass up; to cook in the pinnacle of culinary arenas, and to help the man that taught them everything they know about cooking and that undying passion for food will show the way. Unfortunately, Urban Press would have to wait a few more days. The two made there way to Greenwich Village in NYC to cook a seven course tasting for a sold out James Beard House. Spending two very long hour Days with Chef Mel gave the Urban Press team the motivation and excitement they needed to hit the ground running, and when the two returned to Salt Lake City the truck served its’ first customer on July 31st and business has grown a little bit everyday since.