For nearly three decades, Caputo's Market & Deli has been at the forefront of Utah's specialty food movement. When Tony Caputo opened the downtown deli in 1997, gourmet cheese, single-origin chocolate, artisan olive oils, and imported charcuterie were still niche products in Utah. Caputo's introduced customers to flavors and food traditions from around the world while championing local producers, proving that Utah's culinary scene could be both globally connected and deeply rooted in place.
Broadening Our Palates
Caputo's has also helped cultivate a more adventurous dining culture in Salt Lake. For many Utahns, it served as a first introduction to foods they couldn't find anywhere else, and a big difference from the casseroles and Jell-O salads many born-and-raised Utahns were used to. Its influence can be seen in the rise of independent bakeries, specialty grocers, farmers markets, and chef-driven restaurants that now define Salt Lake's thriving culinary scene.
More Than Just Fancy Cheese
Today, under the leadership of Matt Caputo, the family business continues to push the state's food culture forward. Beyond its celebrated sandwiches and carefully curated market, Caputo's has become an educational institution, hosting tastings, workshops, and classes that help customers understand the stories behind artisan foods. The market has also played a role in nurturing Utah's culinary ecosystem, helping launch and promote local makers while giving small producers a platform alongside world-renowned artisans.
