Recipes from Chef Skyler McCallson

Restaurant food, home kitchen.

The dishes I make on my nights off. Tested, written the way I'd teach a new cook on the line, and the recipe comes first.

A table of Under Wraps dishes: katsu curry, glazed salmon, hand rolls and miso soup
Dinner at Under Wraps, Pleasant Grove
Chef Skyler McCallsonBest Chef Utah County 2025 · Michelin trained · 40 Under 40
Chef Skyler McCallson
From the chef

I trained in Michelin-starred kitchens, then opened my own: Under Wraps and Wok the Line. I also built Crack Spice, a seasoning line now on grocery shelves.

I was voted Best Chef in Utah County in 2025 and Utah Valley BusinessQ named me to its 40 Under 40, but most nights I'm still on the line. These are the dishes I cook for myself, written the way I'd train a new cook: the order that actually works, the step people usually rush, and what done looks like.

  • Best Chef Utah County 2025
  • Michelin fine-dining trained
  • 2 restaurants owned
  • Crack Spice founder
  • 40 Under 40 Utah Valley BusinessQ

Skyler

Shop my seasonings at Crack Spice →

All recipes

My restaurant

From the line at Under Wraps

Sushi and Japanese comfort food in Pleasant Grove, Utah. This is where most of these recipes get worked out first.

Visit Under Wraps →
The dining room at Under Wraps with a hand-painted Japanese mural Salmon crudo with soy and wasabi A crab hand roll on a white plate