Meet the chefs, vintners, sommeliers, mixologists, and hospitality leaders shaping the experiences of Telluride Reserve.
Talent
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
Francesco Allegro
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
Kyle Bailey
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
Joe Campbell
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
chef
John Courtney
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.
Pitmaster
James "Mad Jack" Jackson
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
Jonah Kim
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
Tiffany MacIsaac
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
Melissa McGaughey
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
Sean McGaughey
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
Paul C Reilly
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
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.
sommelier
Andrew Shaffner
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.
chef
Chris Thompson
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.
chef
Matt Vawter
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.
