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Telluride Reserve is at the forefront of culinary collaboration, integrity in its ingredients and kindness beyond service. Jarman and Co. is intentional in producing collaborative events with positive influences on the greater scopes of community and industry. Sharing stories of taste and culture, each experience is meant to make guests feel the palpable moments of togetherness. It is our hope that guests of Telluride Reserve feel like they are exactly where they are meant to be.

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It's a simple idea: Telluride Reserve creates access to the industry, not excess.

Within food and wine there is a great responsibility to share the real impact these events have on the industry they benefit from. In that effort, Reserve partners with curators who illustrate food integrity to elevate the experience so guests leave enriched and the event leaves a minimal footprint.

It is our belief food tastes unequivocally better when it runs wild, takes up less space and works in tandem with Earth’s natural rhythm. And it is our wish that guests of Reserve, as eaters and drinkers, seek the names of those who procure their ingredients, just as they do the chefs who create their meals.

Enjoy, learn, revel.

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Telluride Reserve is produced by Jarman and Co. Events. A team of hospitality professionals and food and wine enthusiasts, the team at Jarman and Co. weave moments of togetherness into every occasion through event design and production.

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Nicole Jarman

Curator & Owner

Nicole has over 16 years of experience producing live events and experiences built on the platform of creating community. Curation, collaboration, community building and placemaking are the intentions encompassing Nicole’s work.

Through her company, Jarman and Co., Nicole has produced over 1,200 events throughout Colorado, raising close to $5M for non-profit organizations. Nicole’s professional relationship with Telluride started in 2012 during the five-year run of the USA Pro Challenge: the seven-day, professional stage racing cycling event in Colorado. With a strong emphasis on making a vision into a reality and focusing on true, authentic experiences, Nicole is thrilled to bring her passion to this new venture.


Kelly Baird

VP of Business Ops & Partnerships

Kelly is a brand marketing and partnership strategist with over 14 years in the industry. Believing brands can be powerful in driving a mission, she works extensively in directing the strategic, marketing and operational development of brands and businesses to create meaningful moments for guests.

Kelly, currently consults and executes brand, marketing and partnership strategies for various clients such as the Colorado Classic, Trak Software, Tennyson Center for Children and POV Sports Marketing.

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Brett Gnadt

Director of Operations & Communications

Brett quickly grew a passion for events in 2013, managing communications and PR for a large professional cycling event for two years, and operations and tech management in the endurance sports industry for seven. After countless marathons, triathlons and festivals, she now runs her own business, providing operational management to non-profits, corporations and festivals, as well as wedding planning. She leads the Jarman and Co. team for special projects, internal and external communications, and all things process.

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Andrew Shaffner

Wine Director

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.

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Laith Sulaiman

Culinary Director

Laith has had the pleasure to train with and among some pretty amazing Chefs. He grew up with foodie families on both sides both in Saudi Arabia and here in the states. Laith loves to show off the beautiful flavors and textures in the plants around us, and absolutely loves Colorado produce. He most recently held the Executive Chef title at Point Easy in Denver, and now teaches culinary classes at Cook Street in the same city.

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Lincoln Baker

Production Manager

Lincoln Baker is an event management professional from Missoula, Montana. He comes to us with over 25 years of leading, planning, and directing events and adventure travel. Lincoln is passionate about providing outstanding experiences for groups large and small. He maintains a big-picture mentality while staying focused on the small details to be sure that things go as smoothly as possible.

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Russell Cohen

Quarter Master

With over 15 years of experience producing live events, Russell specializes in strategic planning, procurement, transportation, shipping and logistics. He has coordinated over 1000 large-scale, high-profile events around the globe including Iceland, the Middle East, Africa, Sweden, Canada and in nearly every state throughout the US.

Russell's logistics role at Jarman & Co ensures the streamlined and optimal acquisition and distribution of all essential event materials, vital for producing a world-class event.

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Kate Best

Program Manager

Kate brings over 25 years of experience in the events industry and her home-grown love of all things food and beverage to the Jarman team. From weddings and conventions to concerts and sporting events, including two Super Bowls, Kate has a talent for integrating creativity and on-trend ideas with exceptional customer service and collaboration. She is passionate about delivering memorable experiences to clients and supporting the communities within and surrounding her work.

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Mark Stanford

Spirits & Mixology

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.