Sharing my happiness with others through the beauty of preparing food has been an exceptional experience. My journey has taken me all over the world. I traveled across the United States, to the French countryside and rustic Italian dwellings, and finally back to Colorado's majestic Rocky Mountains to train and further my quest of becoming an inspirational chef. COLTERRA is the foundation behind my vision to the art of food and health.

In my twenties, I set out to pursue my dream. I attended the Culinary Institute in New York; studied at LíOrangerie in Los Angeles and trained in San Francisco at La Folie. My experiences in California gave me the foundation and confidence I needed to make my dream a reality. In Healdsburg, the heart of the wine country, I was mentored by one of North Americaís most talented chefs, Gary Danko, at Chateau Souverain.

I packed my bike and crossed the ocean. I began my work in Monaco with world acclaimed chef, Alain Ducasse. Chef Ducasse is the only chef in the Michelin Guide to hold three-star rankings in three different countries. I began gleaning a strong sense of European culture and cuisine.

From there, I was given the opportunity to train at five Michelin star rated restaurants in France and also studied at the three star Georges Blanc. In pursuit of my other passion, bike riding, I frequently rode above Chablis and toured much of the French countryside.

After France, I headed to Northern Italy and explored the Italian kitchen. Italy became a nice reprieve from the intensity and perfection of the French kitchen. Balancing two different styles of cuisine was an inspirational challenge. I used local ingredients producing a style of cuisine that was simple, rustic and pure. I trained at Da Delfina just outside of Florence and at La Tenda Rossa south of Tuscany. Learning about the importance of working directly with farmers and purveyors to source the best seasonal ingredients became extremely significant to each dish I prepared.

After seven years of training and countless journeys on my mountain bike covering miles of European countryside, I returned to Boulder — Flagstaff Mountain called my bike and me home. Here, I had the privilege of serving our community, first at the Pearl St. Inn and then as the Executive Chef and Owner at Chautauqua and Full Moon Grill. With the amazing people and good friends I have met I am continually encouraged by the possibilities of food and health.

My love of French and Italian cooking and desire to work intimately with local farmers, ranchers, and purveyors is at the root of my vision. I am excited about my organic gardens at COLTERRA that allow us to grow some of our own produce and herbs. I strive to primarily use seasonal, fresh, local ingredients to produce original flavors in each and every dish. I am fortunate to work with a dedicated and terrifically talented staff that helps enliven our vision daily.

We strive to bring more consciousness in everything we use, buy, say and do. I hope you will come to COLTERRA and experience part of this journey with me.

Bon Appetite.