Table

Great Roads to Great Chefs

We want to thank all of the chefs for 22 amazing nights of cuisine in our inaugural Great Roads to Great Chefs series. The series will be returning to The Stanley Hotel later this year so be sure to keep checking back for more information!

Set within one of country’s most iconic and historical sites and in the midst of one of the nation’s most scenic national parks, the series seeks to invite Chefs in Residence to put their skills to the test in an intimate restaurant setting.

Each chef prepared a five course meal, with wine pairings, plus reception for a very limited group of 20 guests per night.

The 11 weekend series was held at Table, The Stanley’s new restaurant in The Lodge. It featured the nation’s most promising chefs from Colorado and beyond. A portion of the revenue will be benefitting victims of the Northern Colorado flood.

Chef Lineup

January 31/February 1- Chef Ian Kleinman of The Inventing Room & “The Denver Five (Sold Out)
February 7/8 - Chef Alec Schuler of Tangerine Boulder & Arugula Boulder (Sold Out)
February 21/22  - Chefs Orlando Benavidez & Drew Hardin of Lola Denver (Sold Out)
February 28/March 1 - Chef Geoff Rhyne of “The Ordinary” Charleston SC- James Beard Nominated (Sold Out)
March 7/8 - Chef Ryan Leinonen of Trillium Denver (Sold Out)
March 14/15 - Chef Jeff Osaka of Twelve Denver (Sold Out)
March 21/22 - Chef Chad Scothorn of Cosmopolitan Telluride (Sold Out)
March 28/29 - Chef James Mazzio of The Edge Restaurant Snowmass, F&W Magazine Best New Chef Winner (Sold Out)
April 4/5 - Chef Hosea Rosenberg- Bravo Top Chef Winner (Sold Out)
April 11/12 - Chef Ari Kolender- formerly of 2 star Michelin restaurant Providence & Red Medicine Los Angeles (Sold Out)
April 18/19 - Caleb Shriver and Chef Phillip Perrow from Dutch & Company Richmond, Virginia (Sold Out)

 

 

Chef Ian Kleinman - January 31st (sold out) & February 1st (sold out)

Chef Ian Kleinman - January 31st (sold out) & February 1st (sold out)

 

Chef Ian Kleinman with the Denver based Inventing Room is truly a scientist among chefs. Molecular gastronomy, Kleinman’s focus, is found where food meets science. Diners describe his meals as nothing short of magic.

 

Chef Alec Schuler -February 7th (sold out) & 8th (sold out)

Chef Alec Schuler -February 7th (sold out) & 8th (sold out)

Extensive world travels have strongly influenced Chef Alec Schuler’s outlook on world cuisines. As an avid biker, skier/boarder and mountain lover, he is always mindful of the importance of a wholesome and healthy diet.  His nutrition-oriented culinary training and lifestyle fit his restaurants – Arugula Bar e Ristorante and Tangerine.

Chefs Orlando Benavidez & Drew Hardin - February 21st (sold out) & 22nd (sold out)

Chefs Orlando Benavidez & Drew Hardin - February 21st (sold out) & 22nd (sold out)

Drew Hardin, known for his work at the Palace Arms, Vesta Dipping Grill, Steuben’s and Deluxe has made a name for himself around the Denver area. A graduate of Denver’s Art Institute, Hardin currently serves as Executive Chef at Denver’s Lola.  His knack for creative spins on classic Mexican dishes has brought diners from all over to sample his creations in the Highlands.

Chefs Orlando Benavidez & Drew Hardin - February 21st (sold out) & 22nd (sold out)

Chefs Orlando Benavidez & Drew Hardin - February 21st (sold out) & 22nd (sold out)

After steering himself away from a budding art career, Chef Orlando pushed his creative passions towards a culinary based future.  The Arizona Culinary Institute was the right fit and there he earned a BA in Culinary Arts.  Post educational rigor, and as par for the course for this go-getter culinarian, Orlando got right to work on his practical cooking.  A path that started in New Mexico, led to Colorado, then out to Las Vegas where he made a name for himself not as a long legged dancer, but as rising star in the world of culinary arts from his work done with the Las Vegas Light Group.  From Vegas the allure of the snowy Rocky Mountains was just too tantalizing to resist so he ventured back to the hills of Beaver Creek where he pulled stints at the Hyatt Resort and Spa and finally ended up back in the big city working for venerable chefs like Kevin Taylor and Richard Sandoval.

Chef Geoff Rhyne - February 28th (sold out) & March 1st (sold out)

Chef Geoff Rhyne - February 28th (sold out) & March 1st (sold out)

Chef Geoff Rhyne’s childhood was a patchwork of sunny memories, sewn together with crab nets in the saltwater marshes of Low Country South Carolina and fishing lines dropped into the languid rivers of Georgia’s red dirt fields. His extensive culinary experience and recognition however have taken him far away from his home to some of the world’s greatest kitchens. In late 2012 however, he returned to his roots and launched seafood-focused The Ordinary in South Carolina as chef de cuisine.

Chef Ryan Leinonen - March 7th (sold out) & 8th (sold out)

Chef Ryan Leinonen - March 7th (sold out) & 8th (sold out)

Chef Ryan Leinonen began his culinary career at the age of sixteen in a small bistro in his Michigan hometown and later enrolled in Schoolcraft College’s prestigious culinary program, honing his skills under some of America’s Top Certified Master Chefs. Ryan moved to Colorado in autumn 2003, with his wife Taffy, to explore the budding Colorado restaurant scene.  Over the past few years, he has developed great relationships with local farmers, ranchers, and organic purveyors to bring a fresh and simple perspective to his menus, while overseeing some of the finest restaurants on Colorado’s Front Range including Colt & Gray, Root Down, and The Kitchen (Boulder).  He is currently the chef and owner of  Trillium in Denver which opened to great acclaim in 2011.

Chef Jeff Osaka - March 14th (sold out) & 15th (sold out)

Chef Jeff Osaka - March 14th (sold out)  & 15th (sold out)

Born in Los Angeles, where the food is as diverse as the populace, Chef Jeff Osaka grew up with a fascination for the restaurant industry. In his sixteen year career, he has worked with some of the best chefs in the nation and has gained praise by critics and peers alike. After a move to Colorado, Osaka opened up Twelve Restaurant. Featuring a monthly changing menu, Chef Osaka strives to provide a culinary experience that is unique to the Mile High City.

Chef Chad Scothorn - March 21st (sold out) & 22nd (sold out)

Chef Chad Scothorn - March 21st (sold out)  & 22nd (sold out)

Chef Chad Scothorn brought his culinary vision to Telluride, Colorado, in 1996 after 22 years in restaurants from Oklahoma to Argentina.  He boasts an education from the intensive cooking class at the Culinary Institute of America in Sicily, Itlay, and in classes for bread making and advanced pastries at the internationally recognized Ecole Lenotre, near Paris, France.  Scothorn now cooks with The Cosmopolitan, a fine-dining, 80-seat restaurant that serves contemporary cuisine in Telluride.

Chef James Mazzio - March 28th ( sold out) & 29th (sold out)

Chef James Mazzio - March 28th ( sold out) & 29th (sold out)

At the young age of 19, Chef Mazzio traveled to Aspen for powder skiing only to find himself on a culinary adventure.  Mazzio, a self-taught chef mentored by Chef Charles Dale, owner of the former Renaissance of Aspen, learned to create crafted mountain fare cuisine among other exquisite dishes. Chef Mazzio was hired at 15 Degrees in Boulder, where he challenged himself and gained the title of “Best New Chef” by Food & Wine Magazine. Chef Mazizo currently serves as executive chef for Edge Restaurant & Bar in Snowmass Village.

Chef Hosea Rosenberg - April 4th (sold out) & 5th (sold out)

Chef Hosea Rosenberg - April 4th (sold out) & 5th (sold out)

After graduating with a Bachelors of Science in Engineering Physics from the University of Colorado, Chef Hosea Rosenberg decided it was time to turn what had been a side job into a dedicated career. Hosea’s passion to cook professionally drove him to work his way up through the restaurant ranks, where he worked under the guidance of established chefs such as Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. Most recently, Hosea launched Blackbelly Catering, a full service catering and events business that provides onsite operations from its mobile kitchen and catering trailer. 

Chef Ari Kolender - April 11th (sold out) & 12th (sold out)

Chef Ari Kolender - April 11th (sold out) & 12th (sold out)

A Charleston, South Carolina native, Chef Ari Kolender grew up fishing with his grandfather and cooking with his mother and grandmother. After graduating from the Le Cordon Bleu in Pasadena, California in 2005, Kolender joined Chef Michael Cimarusti and his team at two Michelin Star Providence restaurant in Los Angeles. In 2012 Ari decided to move back home to work with James Beard Award-winner Mike Lata, in opening his seafood-focused temple The Ordinary

Chef Caleb Shriver and Chef Phillip Perrow - April 18th (sold out) & 19th (sold out)

Chef Caleb Shriver and Chef Phillip Perrow - April 18th (sold out) & 19th (sold out)

For Chef Caleb Shriver, food has always been a means of gathering, a way to bring family and friends together. An Oklahoma native, with fond memories of his mother's southwest cooking, comprised of family caught and hunted fish and game, it wasn't long before a fascination with food began to form. Completing a unique culinary apprentice program with Chef Kurt Flieschfresser at The Coach House, and with a hunger for more knowledge, he made his foray into the culinary field, by way of Chicago, Naperville, and finally Richmond, Virginia. 

Phillip Perrow is a born and bred Richmond, Virginia native.  With more of “unique” food memories at the dinner table, Phillip quickly learned the importance of his way around the kitchen. And, after a truly monumental culinary dining experience as a teenager, he was hooked. Achieving a culinary degree from Johnson & Wales, he knew Richmond was where he wanted to make his culinary mark. With longtime mentor Dale Reitzer of Acacia Restaurant, Phillip for more than a decade, worked from intern, to cook, and finally to Sous Chef, and learned the ins and outs of any and all seafood.

Today, as co-chefs/owners of Dutch & Company, they have set their sights and focus to not only better feed Richmond, but to pass on their culinary knowledge to those who work with them. Always, remembering the power and importance of a shared meal.