Adalberto Diaz Labrada

The Climb

Training at Escuela Internacional de Animación Turistica and ISPJAE gave Adalberto Diaz Labrada an early base that moved him toward kitchens, classrooms, and management. Those schools sit at the start of a career that would require more than technical range; it would also demand consistency, instruction, and the ability to hold standards across different kinds of work. From 2001–2011, Adalberto Diaz Labrada served as Executive Chef at Roth Distributing Company, a decade-long stretch that speaks to continuity in a production environment. During part of that period, from 2003–2008, he was also Executive Chef and manager at Frank Granato Importing Company, carrying two sets of responsibilities at once. The work asked for organization, precision, and the discipline to keep execution steady across changing demands. At Utah Valley University, from 2008–2011, he worked as Assistant Professor and CEPC, bringing kitchen experience into the classroom. The role added teaching to the list of skills already in play, turning professional practice into something that could be repeated, explained, and passed on. He carried that same approach to Harmons Grocery, where from 2011–2013 he served as Executive Chef Cooking School, and then back to Utah Valley University from 2013–2015 as Adjunct Instructor. Across those roles, the through line is clear: making, teaching, and managing were never separate tracks. Since 2013, that experience has been concentrated at Fillings & Emulsions Inc, where his work is framed by pastry, structure, and a format that brings business and instruction under one roof. The operation reflects the range of his background without separating its parts.

Today

Since 2013, Adalberto has led Fillings & Emulsions in Salt Lake City as founder, Executive Pastry Chef, and co-owner. The business is a Latin bakery with a French flair, and that combination defines the frame of the work: pastry that has to balance generosity with precision, and familiar reference with disciplined execution. He also holds the CEPC credential, which sits alongside a career built across kitchens, schools, and management. The credential marks a body of work shaped by repetition, responsibility, and technical consistency.

In Their Words “I want to make sure that we make it out of these harsh economic times.”