Featured Chefs of Telluride Reserve
Meet the chefs shaping the Telluride Reserve experience. Each brings a distinct voice, technique, and perspective to the table.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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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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.
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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.
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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.
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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.
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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.
