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Margo Provost - Owner/Operator
A true entrepreneur, Margo Provost is Log Haven’s Owner and Operator. Margo first honed her management skills in the healthcare field and is listed in Who’s Who in Healthcare, Automation and Business. Along with Log Haven’s numerous national accolades, Margo Provost has personally received many distinguished awards for her accomplishments as founder and Owner/Operator of Log Haven. Working Woman Magazine awarded Margo top honors in three categories including: Best Employer, Best Turnaround, and Overall Excellence. Margo was named Entrepreneur of the Year by both Ernst & Young and Merrill-Lynch, and was awarded the 2001 Pacesetter Award from the Women’s Roundtable in the Food Industry. Of equal note, Margo is the only restaurateur in the U.S. to receive the prestigious Avon Woman of Enterprise Award (2000). In addition to running Log Haven, Margo is active in the Salt Lake community, serving on numerous boards and teaching entrepreneurial skills at the University of Utah and Westminster College. She also supports a chef apprenticeship program through the California Culinary Institute. Margo has been featured on Lifetime Television Network and MSNBC, has chaired WNET (Women’s Network for Entrepreneurial Training) and is currently on the Executive Board of both the Utah Restaurant Association and the Utah Taxpayer’s Association. She serves on the Board of Governors for the Salt Lake Chamber of Commerce and on the national board for DiRoNA (Distinguished Restaurants of North America). |
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Kevin Donovan - Executive Chef
Most people wouldn’t say, “I love to start the day with meat and fish in my hands,” but Log Haven’s Executive Chef, Kevin Donovan, does because he loves the craftsmanship and creativity of what he can do with the food. Then, there’s the egg. Donovan says, “I could talk about the versatility of the egg for days. I mean, there’s protein and fat all in one!” In fact, it’s the chemistry and physics of food that interested Donovan in the first place. “I have to understand what food is, at it most basic molecular structure, in order to cook with it.” With all his research, Donovan seeks to present food that is approachable, understandable, and has the possibility of a little surprise.
Chef Donovan is enthusiastic about developing Log-Haven specific culinary creations. With over a decade of experience in recipe development, he carefully selects ingredients that complement Log Haven’s ambiance.
He ignites appetites with local ingredients fused together to form eclectic and worldly dishes. Always a supporter of farmer’s markets and fresh selections, Chef Donovan looks forward to finding local artisanal products and forming relationships with the craftspeople and farmers. His goal is to “match up the food with the setting,” creating a fun and engaging environment for Log Haven diners.
Chef Donovan, a Business Administration graduate of Creighton University, brings both managerial expertise and award-winning culinary innovation to Log Haven’s kitchen. Donovan’s culinary career has taken him from the sous chef position at Bergamo’s in Orlando to Denver in 2002 where, as Executive Chef, he played a part in leading the Kevin Taylor Restaurant Group to national acclaim.
When he is not developing mouth-watering creations, Donovan can be found outside, biking, skiing, and backpacking in and around Salt Lake City. And after that he’s probably living up to his idea, “There’s nothing better in life than pairing food and wine with great conversation.”
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Faith Sweeten - Banquet Sales Manager/Owner
Anyone passing by Log Haven during a wedding or celebration is bound to wish they were a part of the eye-catching festivities. Faith Sweeten, Log Haven’s Banquet Sales Manager, orchestrates these enviable events. Faith works with corporate and individual clients to create memorable occasions—large or small, formal or informal. Faith takes budgets and personal taste into careful consideration when creating custom packages for each client.
Faith has been a professional wedding coordinator and special event planner for the past 18 years. She started her career as a restaurateur working part-time as a hostess. In less than a year, she quit her day job to pursue what she had found to be her passion, restaurants. After finishing a degree in Marketing from Westminster College, Faith was offered a position at Log Haven as Banquet Sales Manager, along with co-ownership in the restaurant. In accepting that position, Faith’s story had come full circle. She says, “My first memory of Log Haven was when I was a small child and I attended a wedding at the restaurant. It was summer and the bride had a beautiful, soft and slightly sheer white dress with embroidered colored flowers. She and her fiancé danced outside around the gardens. I fell in love with Log Haven at that moment. It is an honored privilege to be a part of planning special events.”
Faith is now the proud mother of two sons and is an active volunteer at their school. She relaxes by gardening, painting and traveling.
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Ian Campbell - General Manager/Owner
Born in upstate New York and raised in New Jersey, Ian Campbell cut his teeth on the local delicacies. He started with New York City’s famous pastrami and Swiss on pumpernickel and graduated to Philly cheese steaks from the Jersey boardwalk. The standard was set.
Like many people, Ian worked in restaurants while attending college and graduate school. Yet unlike most, he became a career restaurateur. His formal education had nothing to do with food or beverage but his informal education was all about dining. Ian likes to eat and drink.
Ian was the Food and Beverage Manager at Wyoming’s The Inn at Jackson; managed a restaurant in Alexandria, VA and owned a bar and grill in Crested Butte, CO. His wine education is ongoing—requiring many hours of research. Ian firmly believes in, and is grateful for, the American Medical Association’s endorsement of wine as “heart healthy.” |
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