Meet Our 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

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

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

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

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

Jose Salazar

Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Jose got his start in restaurants as a bartender and server at some of New York’s hottest establishments. Although the front of the house is where he started, it was the kitchen that gripped his attention. This prompted him to enroll into the culinary program at the New York Restaurant School. After graduating in 2001, he landed an internship with famed Chef Jean George Vongerichten at his name’s sake restaurant, Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However, it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie for the opening of the highly anticipated Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects, Bouchon Bakery, where he became the Executive Sous-Chef.

In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The Cincinnatian Hotel. It’s there that Jose was able to hone his own style of cooking, incorporating the ingredients and techniques of the Americas, Europe and Japan. Since landing in the Queen City, Jose has received many favorable reviews, including 5 stars (the highest rating) from The Cincinnati Enquirer. He’s also garnered national attention-such as his 2011 Food and Wine magazine award for “Peoples Best New Chef”.

In December of 2013 Chef Salazar and his wife Ann opened Salazar, their first restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be a hit. They recently closed it after a successful 10 year run with plans to expand it to a larger space. The location is being renovated and will become a Moroccan wine and tapas lounge.

In 2015 Jose and Ann opened Mita’s, located in the heart of downtown Cincinnati. Mita’s features the foods and beverages of Spain and Latin America with a formal yet laid-back design. Mita’s has set itself apart with its exceptional food, service and design. Mita’s has received many local and national accolades, including seven nominations from the James Beard Foundation. In 2013 they received a finalist nod for outstanding restaurant.

In 2019 Jose and Ann opened their third restaurant called Goose & Elder located near historic Findlay Market in Cincinnati. Their latest venture, Daylily is a partnership with Deeper Roots Coffee. It’s a modern take on the classic NYC bodega. This unique concept opened in late summer of 2022 and has already proven to be a hit.

Chef

Jonathan Sawyer

Chef Jonathon Sawyer is the Chef Partner of Kindling Downtown Cookout & Cocktails owned and operated by Chicago’s Fifty/50 Group. In this role, Chef Sawyer contributes his culinary expertise and passion to the development and creation of the menu, brand and vision behind Kindling. Prior to joining The Fifty/50 Group, Chef Sawyer owned and operated three nationally recognized restaurants in Cleveland, Ohio. The three restaurants; The Greenhouse Tavern, Noodlecat and Trentina, highlighted Chef Sawyer’s ability to wow the public with interesting flavor profiles, ingredients and culinary artistry.

Throughout Chef’s career, he’s won a roster of notable awards for his work. In 2010, Chef Sawyer won Food & Wine’s “Best New Chef” award. In 2015, Chef Sawyer won the James Beard Foundation Award for Best Chef: Great Lakes. In 2021, after relocating back to his hometown of Chicago, Chef Sawyer’s restaurant, Adorn Bar & Restaurant, was included in the 2021 Michelin Guidebook.

Chef Sawyer has also been able to share his love of cooking with the masses. He is an acclaimed cookbook author of House of Vinegar, a cult-classic for home-chefs, and Noodlekids Cookbook, a bestseller for young aspiring chefs. Additionally, Chef Sawyer has become a fan-favorite TV personality and has been welcomed onto many national TV shows including The Best Thing I Ever Ate, Chopped, Top Chef, The Dish and Bobby Flay’s Triple Threat most recently.

When Chef Sawyer is not in the kitchen, you can find him hanging out with his wife Amelia, their two kids Catcher & Louisiana, and their three dogs Bowie, Clementine Francis Bean, and Brenda Walks. He also enjoys hot yoga and listening to podcasts. Chef Sawyer is beyond excited to be back in the Windy City with his family, working in one of the most famous and well-known buildings in the world.

Chef

Cesar Pita

Coming Soon!

Chef

Roberto Arturo Rivero Posada

Arturo Rivero

Coming Soon!

Chef

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

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

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.

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