Meet the Talent

Rooted in collaboration, the Festival pairs admired talent with each other. Guests are fully engaged in the energy that emerges from this culinary fusion and become captivated by the surprise of each great moment.

Chef

Alex Seidel

Events participating in:
Friday: The Tables That Connect Us Dinner

Alex Seidel

Born in Wisconsin, Chef Alex Seidel began his culinary career as a dishwasher at 14 and after completing culinary school at Western Culinary Institute, he quickly progressed to becoming a sous-chef by age 20. He opened Fruition, a farm-to-table restaurant, in Denver in 2007. Now, Alex is chef-owner of five establishments: Fruition Restaurant, Fruition Farms Creamery, Mercantile Dining & Provision, Füdmill and Chook. He is also the proud grower on a 10-acre farm, purveying all the fruits and vegetables used in his establishments.

Alex was recognized as Food & Wine’s “Best New Chef” in 2010, he was a finalist for James Beard’s “Best Chef, Southwest,” and earned “Chef of the Year” titles from local media, including Denver Magazine and 5280. Alex cooked at the 20th Anniversary of “Dinners Across America” and was an opening chef of Aspen’s Chefs Club by Food & Wine.

Chef

Collin Kelley

Events participating in:
Thursday: Trending Toward the Exotic Dinner

Collin Kelley

Chef Collin Kelly grew up in the restaurant business in Kansas before attending Johnson & Wales University. After graduating, Collin dove head first into hospitality, wearing just about every hat in the industry he could, working at Epicurean Hospitality Group and becoming Food and Beverage Director at El Faro in Mexico. He came back to Denver to serve as chef at Ruth’s Chris Steakhouse and Del Frisco’s, before becoming the youngest restaurant owners in Steamboat at Carl’s Tavern in 2011. Now Collin continues to wear just as many hats at Primrose, where his official title is “The Guy in the Coat.”

Chef

Joe Campbell

Events participating in:
Friday: Traditional Innovation

Joe Campbell

Originally from Minneapolis, Chef Joe Campbell’s unwavering interest in making food look as beautiful as it tastes led him to attend Le Cordon Bleu. He then trained under award-winning chefs Tim McKee and Landon Schoenfeld, and a former chef for the royal family of Thailand. Joe came to Steamboat Springs in 2013 to work as Executive Chef for Ragnar’s and then Hazie’s and Hotel Madeline. Joe is currently co-founder of Yampa Valley Kitchen and Bésame in Steamboat Springs alongside Chef Hannah Hopkins, and Executive Chef at Mambo.

In 2016, the Colorado Tourism Board selected Joe to represent Steamboat at a food show in Los Angeles. Bésame has been featured in publications such as Mountain Living, TimeOut, Honest Cooking and Good Taste Denver.

Chef

Jon-Claude “JC” Stevens

Events participating in:
Friday: Wagyu, Whiskey & Wine Lunch

Jon-Claude JC Stevens

Chef Jon-Claude “JC “Stevens previously of Quebec Canada, came to Colorado briefly to study hospitality, before continuing on to The Culinary Institute of America. With a degree in culinary arts, Chef JC became a baker at Club Med Resorts and In 2004 opened JC’s Daily Bread in Port St. Lucie, Florida, with his parents. After several very busy and successful years, they turned their attention to selling breads and pastries exclusively at farmers’ markets throughout Florida. In 2018, JC relocated back to Colorado where he became the chef at Snow Bowl in Steamboat Springs. JC is currently Sous-Chef at Bésame.

Chef

Matt Vawter

Events participating in:
Thursday: Cooking with Fire Dinner
Saturday: Grand Tasting

Matt Vawter

Colorado native, Chef Matt Vawter went from cooking breakfast at Claim Jumper at 14, to a culinary apprentice at Colorado Mountain College Culinary Institute, and then to working in the state’s most reputable establishments. In 2007, he joined Chef Alex Seidel in Denver at Fruition, becoming chef de cuisine and the chef-partner at Mercantile soon after. After 13 years alongside Alex, Matt left in 2020 to open his own restaurant, Rootstalk in Breckenridge.

He received national recognition in Zagat’s “30 Under 30” list in 2014 and was a semifinalist for Eater’s Young Gun list. In 2015, Vawter and the rest of the Mercantile team were recognized by Westworld as the Best New Restaurant, as well as Best New Restaurant and third Best Restaurant in Denver by 5280 Magazine.

Chef

Nicole Brisson

Events participating in:
Friday: Ancient Innovation

Nicole Brisson

Originally from Rensselaerville, NY, Chef Nicole Brisson was born into a culinary-driven family beginning with her grandfather, who owned a restaurant in Saratoga. Upon graduating from Johnson & Wales University, she promptly moved to Italy to study under several of the best chefs in South-Central Europe. Then, In 2005 Chef Nicole was brought back to the States to continue learning and growing as Chef di Cucina, Culinary Director and Executive Chef and Partner in some of Las Vegas’ most world-class establishments. Her experience culminates to her current restaurants Brezza and Bar Zazu in Las Vegas.

Over the years, Chef Brisson has won multiple accolades including Desert Companion’s 2022 “Restaurant of the Year” and “Chef of the Year,” Eater’s 2021 “Restaurant of the Year,” Silver State Awards’ “Best Chef 2021” award, Food & Wine’s “Best Steak in the US” award for CarneVino, the National Restaurant Association’s “Best New Restaurant” award, VEGAS INC.’s 40 under 40 and Wine Spectator’s coveted Award of Excellence. She has been nominated as a semifinalist for the 2020 James Beard Best Chef: Southwest Award, and competed and appeared on several popular reality TV shows including “Chopped,” “Late Night Chef Fight,” Action Bronson’s “MUNCHIES” and “Beat Bobby Flay.”.

Chef

Lamar Moore

Events participating in:
Friday: The Tables That Connect Us
Saturday: Grand Tasting

Lamar Moore

Chef Lamar Moore was born and raised in the South Side of Chicago and learned at a young age to cook with love and care and give back to those less fortunate. His grandmother greatly influenced Moore, passing on an appreciation of Southern food and culture and how to cook from the soul.

After graduating from Le Cordon Bleu in 2003, Moore worked at McCormick & Schmick’s Seafood Restaurants and then moved back to Chicago to become the sous chef for the Chicago Bears. He has since cooked for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions.

Moore has appeared on Bravo TV’s “Welcome To Waverly” and Food Network’s “Chopped”, “Beat Bobby Flay” and “Vegas Chef Prizefight.” During the latter, he won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Today, Moore is the Executive Chef at Bronzeville Winery in Chicago where he infuses his menu with the authentic southern influences he learned from his grandmother.

Chef

Alberto Collarte

Events participating in:
Friday: Cooking with Fire

Alberto Collarte

Chef Alberto Collarte, originally from Chile, discovered his passion for cooking early on. After his father’s passing, he changed course to study culinary arts at Culinary Santiago. With expertise in Mexican cuisine, he worked at renowned restaurants and became a private chef on a yacht, exploring the world for 7 years. Now based in Todos Santos Baja, he amuses diners at his restaurant Bacan and serves as a chef on the motor yacht Huracan, celebrating Baja’s finest ingredients.

Chef

Cesar Pita

Events participating in:
Friday: The Tables That Connect Us
Saturday: Grand Tasting

Cesar Pita

Coming Soon!

Chef

Roberto Arturo Rivero Posada

Events participating in:
Friday: The Tables That Connect Us

Arturo Rivero

Coming Soon!

Chef

Paul C. Reilly

Events participating in:
Friday: Creative Influences Dinner

Paul C. Reilly

Chef Paul C. Reilly has imparted quite the culinary footprint, from the French Culinary Institute in New York, to Browne Trading Company in Maine and Encore on Colfax in Denver. His diverse portfolio led him to open American, farm-focused restaurant beast + bottle as executive chef and co-owner with his sister Aileen. In 2016, they opened Coperta, and Pizzeria Coperta in 2019, celebrating the culinary traditions and food of Rome and southern Italy, in Denver.

Paul’s creative use of whole animals and local ingredients has earned accolades such as Best Restaurant for many publications including Denver’s Westword and James Beard Foundation’s 2022 Smart Catch Leader.

Chef

Dana Rodriguez

Events participating in:
Thursday: Trending Toward the Exotic

Dana Rodriguez

For Dana Rodriguez, her journey has defined who she is today. She grew up on a farm without any running water or electricity, helping her mother grind corn down to masa to make tortillas for meals in her native city, Chihuahua. Today, in addition to being a James Beard nominated chef, Dana is known for her spirited and strong personality, her passion to serve and her generous motherly care of her employees. She’s also a bad ass and pretty fu**ing crazy (loca). But in the very best way possible.

She opened Cantina Loca in Denver as a culmination of over two decades of experience in all areas of hospitality, as well as creating the Doña Loca brand of premium agave spirits.

Winemakers and Mixologists

Winemaker

Jon Schlegel

Events Participating in:

Saturday: Cast & Sip Fly Fishing Experience

Jon Schlegel

Jon Schlegel’s passion has been hospitality since he can remember. He had two dreams in life– to open a restaurant by 30 years old and to have lived in a foreign country by 40. After founding Snooze an A.M. Eatery and studying wine in Italy for a year and a half, Jon and his family returned to Denver and he began his next project, a winery and tasting room in Denver. Attimo sources its grapes from northern Italy’s finest vineyards and transforms them into incredible bottles of wine from savory Rosso to crisp chardonnay.

Attimo has been featured in Wine & Spirits for their Year’s Best Barolo & Barbaresco. Jon has been featured in City Lifestyle, Westword, 5280 and 303 Magazine.

Mixologist

Mark Stanford

Events Participating in:

Friday: There’s Always Amaro Seminar, Old Fashioned: A Style Beyond the Cocktail Seminar
Saturday: Tequila, Agave and Mezcal 101 Seminar,
Sunday: Yampa Street Brunch

Mark Stanford

Mixologist Mark Stanford’s career began with bartending in Wilmington and Philadelphia, under mentors who allowed him the creative freedom to infuse both environmental and culinary elements into cocktails. Mark’s extensive experience in the craft cocktail and mixology realm has led him to Steamboat Springs where he has developed a notable beverage program for two local restaurants; Truffle Pig and Carl’s Tavern.

Mark’s passion for the world of craft cocktails, mixology, spirits, and how to elevate the guest experience has drawn the attention of multiple publications, loyal guests, and the spirits world as a whole. Mark’s captivating presentations have become a mainstay in the Steamboat Food & Wine Festival repertoire. Mark also founded BellRinger Consulting, a hospitality-based consultancy focusing primarily on special events, business governance, beverage program development, and services centered around enhancing beverage program efficiency. His reputation has also earned him invitations to compete in regional, national, and international cocktail competitions.

Sommelier

Scott Thomas

Events participating in:

Friday: Bollicine! Italian Sparkling Seminar, Alps to Dolomites Wine Seminar

Scott Thomas

Born into the hospitality industry, Scott Thomas spent much of his early career working in restaurants, from the dish pit to fine dining sommelier. After years in sales, he decided to pack up and pursue a Master’s Degree in Wine Culture from Piedmont’s University of Gastronomic Sciences, perfectly situated between Barolo and Barbaresco. Before returning to Colorado, he spent months with Sangiovese-stained hands in the historic hills of Panzano in Chianti Classico. Scott is the founder and lead educator of Grappolo Wine School, a mobile wine academy specializing in industry training, events and promoting the joy and culture of wine through educational activities.

Given his time in Italy, coupled with the recent achievement of Italian Wine Ambassador and Italian Wine Educator, he is considered an authority on Italian wine, plus holds accreditations as a Certified Wine Educator, Certified Sommelier, and teaches regularly at MSU Denver’s School of Hospitality.

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