Author Archives

Originally hailing from a small-town in Iowa, Sippel has major, big-city restaurant cred, with cooking credits including L’oustau de Baumaniere in Provence, France, and Michael Tusk’s Quince in San Francisco. He has worked every station at Frasca and has been…

Starting as a dishwasher at Twist in Hyde Park, New York, and working his way up to executive chef there, Chris Royster knows how to run a restaurant from the ground up. He worked as sous chef at Zucca Italian…

Rachel Best started her cooking career in the dining hall kitchens at CU. Before graduating, she worked at the Dushanbe Tea House before taking a few years off from cooking to work in the agricultural field and then attend the…

After culinary school in Torino, Italy, Wallace returned to Colorado and landed his first job in the states with Frasca Food and Wine. After working there for more than five years and rising to sous chef, the owners sent him…

Arena has been cooking since he was 12, but wasn’t legally allowed to do it for a paycheck until he was 17 and working at a supermarket in the prepared foods section. From there, he headed to the Culinary Institute…