​Chef Dorian Kidd
180 Street Tacos and Global Street Eats




Dorian Kidd is one of four founding partners of 180 Tacos and Global Street Eats which debuted in July 2013. Dorian is the face behind the food. His passion for fresh unique ingredients, scratch cooking and adventurous culinary spirit are at the root of his approach.       

Dorian partnered with Chef Steve Stanley for the grand opening and operation of Café Paesan in Orem in 2010. He teamed with the Larry H. Miller group in 2007 as the Executive Chef for a complete renovation and grand re-opening of the Mayan Adventure in Sandy Utah. He held the positions of; General Manager, Multi-Unit Manager and the Corporate Executive Chef for Café Rio from 1999-2006, and lead the opening task force and training team as the company continued to grow and open new locations. Dorian spent 5 years as the Executive Chef at the Radisson Hotel in Park City, leaving his position In 1998 to serve as the conversion Executive Chef for the Olympia Park Hotel to the grand opening of the Park City Marriott Hotel and Convention Center. He also worked in various culinary positions at the Days Inn Hotel in Richfield Utah and served as the Sous Chef at the University Park Hotel in Salt Lake City from 1990 – 1995.


Dorian is the Executive Chef at a premier Alaskan resort each season - Pybus Point Lodge on Admirality island. Dorian hones his higher end skills and ingenuity, providing a unique culinary experience inspired by the open canvas and simple, natural surroundings.
Kidd apprenticed under Chef Steve Stanley, starting at Royce’s Private Supper Club in Cottonwood Utah at 16 years of age in 1975. He refined his culinary skills and continued to follow his passion, eventually becoming the Chef at Royce’s until his departure 1988. He has sustained an on and off culinary partnership with Stanley throughout his career.
Dorian has six children and a granddaughter, and currently lives with his wife in Orem Utah.

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