Talent
A curated gathering of the visionaries behind the glass and the plate. Join world-renowned chefs, master vintners, and industry icons as they bring their craft to the heart of the San Juans.
The People Behind the Festival
Telluride Reserve brings together a diverse group of culinary leaders, winemakers, sommeliers, and hospitality experts whose work reflects craftsmanship, collaboration, and mentorship. Throughout the festival, these collaborators lead tastings, dinners, and conversations that explore the culture of food, wine, and hospitality from multiple perspectives.
Our Talent
chef
Trained in Bologna under legendary pasta masters, Francesco Allegro is a StarChefs Award–winning artisan known for elevating handmade pasta. Former head pasta chef at Rossoblu in Los Angeles, he now leads Capri Club and consults on pasta programs across North America.
chef
Food & Wine Best New Chef and RAMW Chef of the Year Kyle Bailey is Chef/Partner at Long Shot Hospitality in Washington, D.C., behind acclaimed restaurants The Salt Line, Dauphine’s, and Ometeo. His work celebrates sustainable seafood and East Coast culinary traditions.
chef
Le Cordon Bleu graduate Joe Campbell is Executive Chef of Bésame, Yampa Valley Kitchen, and Mambo’s Italiano in Steamboat Springs. After training under James Beard–recognized chefs and cooking at the James Beard House, he brings global influence to mountain cuisine
WINE EXPERT
Michael Cooperman is a veteran wine educator and curator with leadership roles at Taub Family Vineyards and Sign of the Dove, known for crafting elevated tasting experiences and bringing depth, access, and authority to the global wine stage.
chef
Chef John Courtney, owner of Chop Shop and The Bake Shop Park City, built his career from finance to fine dining. Former Culinary Director of Block 16 at The Cosmopolitan Las Vegas and Chef de Cuisine at DB Brasserie and Yardbird, he is also a Chopped Champion.
founder
Emily Forsythe is the founder of Wölfe Cutlery, creating handcrafted knives that blend precision, performance, and design. Her work merges culinary utility with craftsmanship, producing tools built for both professional kitchens and collectors.
Pitmaster
James “Mad Jack” Jackson is the celebrated pitmaster of Mountaintop Mercantile in Cloudcroft. Bringing authentic Central-Texas-style smoked meats to the Lincoln National Forest, Jackson’s second career has quickly earned him acclaim for his craftsmanship and the soulful, community-driven atmosphere of his destination BBQ spot under the Ponderosa pines.
chef
Chef Jonah Kim brings together the bold heritage of Korean cuisine with the disciplined refinement of Japanese technique. Known for precise sushi craft and omakase-style dining, his cooking reflects balance, seasonality, and deep respect for tradition.
chef
Chef Sheila Lucero, Culinary Director of Big Red F Restaurant Group, leads Jax Fish House & Oyster Bar and Centro Mexican Kitchen, shaping Colorado’s dining scene through acclaimed seafood programs and nationally recognized leadership in sustainability and ocean policy.
chef
James Beard semifinalist and two-time RAMMY Pastry Chef of the Year Tiffany MacIsaac is founder of Buttercream Bakeshop in Washington, D.C. Her career spans Michelin-starred kitchens and major restaurant groups, shaping one of the city’s most celebrated pastry programs.
chef
Food Network Holiday Baking Championship winner Melissa McGaughey is co-founder of Quail & Condor, Troubadour Bread & Bistro, and Threefold Bakery. Former Hotel Pastry Chef at three-Michelin-starred SingleThread, she blends technical pastry craft with creative brand building.
chef
Former Head Chef at the three-Michelin-starred SingleThread, Sean McGaughey is co-founder of Quail & Condor and Troubadour Bread & Bistro, and co-owner of Threefold Bakery in Breckenridge. He is known for thoughtful kitchen design and precision-driven cuisine.
chef
Born and raised in Richmond, Virginia, Chef Brody began working in kitchens at 13 at Kinloch Golf Club. By 19, he earned his first chef role at Riverside Tavern. After moving to the Pacific Northwest, he became the youngest head chef in company history and now is the Chef de Cuisine at Bon Vivant at The Telluride Ski Resort.
chef
James Beard Foundation scholarship winner Paul C. Reilly is Culinary Director and proprietor of Denver’s beast + bottle group. Known for seasonal, farm-driven cuisine, his restaurants Coperta and Apple Blossom celebrate the connection between farmers, artisans, and the table.
WINE EXPERT
Erin Scally transitioned from luxury hospitality at Auberge Resorts to specialized roles with Heitz Cellar, Stony Hill, and Burgess. Currently the Director of Marketing and Business Development for Mending Wall, she works alongside acclaimed winemaker Thomas Rivers Brown and vintners Frank Dotzler, Mark Pulido, and Donna Walker.
Wine expert
Scotti Stark of Vineyard 29 brings over two decades in wine, spanning sommelier leadership, distribution, and Napa Valley hospitality. Former Wine Director at Pappas Bros., he now represents Vineyard 29, guiding collectors through its estate-driven portfolio and client experience.
sommelier
Andrew is Telluride Ski Resort’s Wine Director and resident Sommelier. He coordinates wine programs across Telluride Ski & Golfs 13 restaurants and oversees a team of 9 Sommeliers. Andrew brings his depth of knowledge and relationships within the vintner world to Reserve as the Wine Coordinator.
wine expert
Lili Shariati is a Napa Valley wine professional with experience at Pahlmeyer and WSET Level 2 certification, known for blending hospitality, culture, and connection while curating refined, community-driven wine experiences.
chef
Two MICHELIN Bib Gourmands earned as Chef/Partner with Meadowlark Hospitality, Chef Chris Thompson is now Co-owner and Executive Chef of The National. His cooking draws on Mediterranean traditions from Italy, Morocco, and Israel, delivering globally inspired cuisine with refined technique.
WINEMAKER
Edgar Torres, founder of Bodega de Edgar, is a pioneering Paso Robles winemaker known for culturally driven, minimal-intervention wines that challenge convention and reflect bold Mexican-American identity, and the creative force and winemaker behind Songs Wines.
chef
James Beard Award winner for Best Chef: Mountain, Matt Vawter is the chef/owner of Rootstalk and Radicato in Breckenridge and co-founder of Threefold Bakery. His cuisine is defined by refined technique, seasonal ingredients, and close relationships with Colorado producers.
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founder
Emily Forsythe is the founder of Wölfe Cutlery, creating handcrafted knives that blend precision, performance, and design. Her work merges culinary utility with craftsmanship, producing tools built for both professional kitchens and collectors.