Growing up in Puglia, Francesco Allegro has spent the last decade dedicated to the art of handmade pasta. He had first discovered his appreciation for pasta while he was a sous chef at Re Mida Trattoria in Puglia where he started to understand the artisanship - the delicate balance of give and take between his hands and the dough.

That would lead him to study at La Vecchia Scuola Bologna, under “la maestra” Alessandra Spisni. While training with Spisni, he began to better understand the craft of handmade pasta and the patience required to perfect. Soon after, he went on to work at La Casa Del Tortellino, where he made typical Emilia-Romagna pastas for different restaurants throughout Bologna. Lately continued his culinary education at CAST Alimenti in Brescia. This was a turning point in his career as he began to specialize in extruding pastas. There he also learned about gluten-free pastas and discovered how to use ancient grains and wheat in new ways.

Based in Los Angeles since 2017, Allegro took care for seven years of the pasta program at Rossoblu, an acclaimed Italian restaurant in downtown LA. He worked as head pasta chef overseeing all pasta production fresh daily. 

In 2020 with Robert Fleming worked on a new concept in Eagle Rock called Capri Club, an aperitivo bar serving Italian tapas. Nominated best bar in LA and among the best bars in America in 2023 he’s still working at Capri running Lasagna Monday on Monday and Pasta night on Tuesday.

Chef Francesco also is an ambassador for the Italian Association of Millers (ITALMOPA) and its Pure Flour from Europe campaign, co-sponsored by the European Union. Through cooking demonstrations and classes in North America and at Molino De Vita and Molino Grass, he promotes the quality, versatility and uniqueness of European and Italian organic soft wheat, organic durum wheat flours and semolina flour.

Among his career highlights are winning the 2021 Star Chef award in Los Angeles as a pasta artisan, being named as having the best pasta in Los Angeles by Eater LA in 2019, and having his Minestra nel Sacco dish named one of LA’s best by Pulitzer Prize-winning food writerJohnathan Gold in 2017. Chef Francesco resides in Los Angeles.

He’s actually working as a pasta consultant all over the US and Canada, working at Capri Club and he created “Pastificio De Frumento” a small pasta factory that makes custom pasta for shops and restaurants in southern California and Utah, his second home in the US.

A graduate of the Culinary Institute of America, Kyle spent his formative years working under chefs such as Shea Gallante at Cru in New York City and Dan Barber at the renowned Blue Hill at Stone Barns in Pocantico Hills, NY. Named “The People’s Best New Chef” by Food & Wine, Kyle’s passion for sustainability drives his desire to work with local purveyors and his commitment to developing strong relationships. A co-founder of the DC chapter of Dock-to-Dish, he works closely with the organization to create sustainable seafood sourcing cooperatives. In addition to developing menus and overseeing kitchens, Kyle focuses his time on the next generation of gifted, sustainability-minded chefs.

Cameron Baker was born in Exeter, New Hampshire, where he spent the formative years of his childhood. In 2002, he relocated to Summit County, Colorado. His culinary journey commenced in 2006 at the age of 15, when he began working at Food Hedz World Café under the mentorship of Chef David Welch.

After six years of dedicated service in Chef Welch's kitchen, Baker pursued further culinary education at Colorado Mountain College, where he studied culinary arts and hospitality management under the guidance of Kevin Clarke. Following his graduation in 2014, he moved to Denver to expand his professional horizons.

In Denver, Baker joined the team at Mercantile Dining & Provision, led by acclaimed chefs Alex Seidel and Matt Vawter. During his three and a half years at Mercantile, he refined his craft and ascended to the position of Sous Chef. Subsequently, he transitioned to Fruition Restaurant as Sous Chef, where he continued to develop his culinary expertise under the mentorship of Chef Alex Seidel.

In November 2020, Baker returned to Summit County to assist Chef Matt Vawter in launching Rootstalk as the Chef de Cuisine. Currently, he serves as Chef de Cuisine for both Rootstalk and Radicato, and is a partner in both establishments.

Baker believes that the culinary profession requires exceptional perseverance and determination. He is committed to fostering an environment where his team members are passionate, motivated, and continuously striving to enhance their skills to provide guests with memorable dining experiences.

Originally from Minneapolis, Chef Joe Campbell’s unwavering interest in making food look as beautiful as it tastes led him to attend Le Cordon Bleu. He then trained under award-winning chefs Tim McKee and Landon Schoenfeld, and a former chef for the royal family of Thailand. Joe came to Steamboat Springs in 2013 to work as Executive Chef for Ragnar’s and then Hazie’s and Hotel Madeline. Joe is currently co-founder of Yampa Valley Kitchen and Bésame in Steamboat Springs alongside Chef Hannah Hopkins, and Executive Chef at Mambo.

In 2016, the Colorado Tourism Board selected Joe to represent Steamboat at a food show in Los Angeles. Bésame has been featured in publications such as Mountain Living, TimeOut, Honest Cooking and Good Taste Denver.

Chef John Courtney brings a unique blend of financial savvy and culinary passion to the table. After a successful 12-year banking career, he ignited a burning passion for food with an apprenticeship at Le Bistro in California. He then honed his skills at prestigious institutions like CCA San Francisco and the 3-Michelin-starred La Bouitte in France.

John's culinary journey took him to acclaimed restaurants like DB Brasserie and Yardbird, before leading vibrant culinary teams as Chef de Cuisine and Culinary Director. Now, he brings his award-winning flavors to the community as the owner and operator of Chop Shop Park City and The Bake Shop.

A champion on both Chopped and BOH Brawl, John's greatest reward is crafting memorable meals and experiences for his guests

Chef Johnny Courtney honed his craft in top restaurants across Australia, Mexico, Denver, and Seattle, including five years as executive sous chef at Canlis. In 2023, he opened Atoma alongside his wife and business partner, Sarah Courtney, bringing their shared vision of food, hospitality, and community to life. His cuisine balances traditional and contemporary European influences, emphasizing seasonal ingredients, bold flavors, and meticulous attention to detail.

Born into a family of chefs, Johnny Curiel grew up in Guadalajara, Mexico with an irresistible allure of a kitchen, beginning his culinary career at age 14 as a dishwasher in his father’s restaurant.

After growing up in his father’s restaurants, Curiel embarked on his lifelong culinary journey. At age 18, Curiel went on a culinary immersion to Mexico with a simple mission: to unearth the heart and soul of his country’s rich and diverse cooking traditions. His journeys took him from bustling restaurants and street food stands to abuelas’ home kitchens, learning age-old techniques and wisdom of generations along the way.

Drawing on his experiences in Mexico, Curiel joined Chef Richard Sandoval’s renowned team to cook at restaurants around the U.S. and Mexico, namely Washington DC, New York, Los Angeles, Guadalajara, Oaxaca, and Aspen. He went onto establish himself in Denver’s burgeoning culinary scene, working with Chef Troy Guard in popular kitchens such as Guard + Grace, Los Chingones, and Mr. Tuna. His talent led him into restaurant consulting –– from coast to coast –– where he got the long-awaited approval from his father and gained the courage to start his own concept.

Chef Curiel makes his solo restaurant debut with Alma Fonda Fina, a restaurant dedicated to sharing the integrity, tradition and culturally rich experiences that defined his culinary journey and create a transportive dining experience that embodies the beauty of Mexico. As Chef Curiel continues to push the boundaries of taste and tradition, he pays homage to his roots and uses food as a way to showcase his cultural pride.

Hospitality is intrinsic to Maggie's character, and cooking is deeply embedded in her being. Her success in culinary competitions with the Careers through Culinary Arts Program (C-CAP) earned her a full-tuition scholarship to the Culinary Institute of America, where she graduated as valedictorian of her Associate's and Bachelor's degrees.

Driven by passion and determination, Maggie amassed a culinary resume that surpassed that of some chefs twice her age. She has trained in Michelin-recognized restaurants in the US and abroad, including Thomas Keller’s Bouchon Bistro in California, La Cabra in Spain, Shilling Canning Company in Washington, DC, and Oasis Sapori Antichi in Italy.

At 25, Maggie was promoted to Chef de Cuisine at Telluride’s renowned fine-dining French restaurant, La Marmotte. She authored and developed a distinguished Mentorship and Culinary Training Program, hosting over 15 culinary externs and graduates from The Culinary Institute of America and Auguste Escoffier School of Culinary Arts. Maggie does not speak of her successes at La Marmotte without attributing it to the strong mentorship and support she received from owners Josh Klein and Melisa Pignataro and Director of Operations Maury Kepley.

During the Telluride Reserve, Chef Maggie will lead a team of young cooks and emerging chefs, assisting the Reserve's renowned list of guest chefs in executing their events. She aims to provide growth opportunities for the next generation of chefs to work alongside the very chefs they look up to.

Additionally, Maggie will donate all personal earnings from her participation in the Telluride Reserve to the Burnt Chef Project, a non-profit organization dedicated to eradicating the mental health stigma in the hospitality industry and beyond through providing access to free educational resources, training, and support programs.

Barbecue is an unexpected second career for Jackson, a tall Texan with a wide-open smile that quickly leads to playful banter. Jackson’s short journey to celebrated pitmaster of the mountains had some surprising twists, including a decades-long stint at a car lot and the astonishing discovery of a fortune in cash hidden in a car trunk there. That treasure allowed him to move to Cloudcroft in 2015 and buy — mortgage-free — the 5,000-square-foot Mountaintop Mercantile that’s a prominent fixture in town.

When Jackson bought the vacant Mountaintop Mercantile, he turned the second-floor bakery into his living quarters. He furnished his new restaurant with mismatched dining tables and on opening day, gave away all the food as a fundraiser for the American Cancer Society. The secret was out: Some seriously fantastic Central-Texas-style smoked meats were now available under the Ponderosa pines of the Lincoln National Forest.

Chef Jonah Kim is a renowned culinary artist celebrated for his innovative approach to modern Korean cuisine. With a background in both traditional techniques and contemporary flavors, Chef Jonah has captivated food enthusiasts worldwide. After honing his skills in prestigious kitchens across the globe, he opened his own restaurant, where he blends seasonal ingredients with bold flavors, creating dishes that tell a story. Chef Jonah is also a passionate advocate for sustainable sourcing and often collaborates with local farmers to support the community. His dedication to culinary excellence has earned him numerous accolades, making him a prominent figure in the culinary scene.

Born and raised on Maui, Hawaii, Tiffany MacIsaac moved to New York City at the age of 18. She attended the culinary arts program at the Institute of Culinary Education and went on to work as a pastry assistant at Union Square Café and Ilo Restaurant in the Bryant Park Hotel. She was later awarded the title of pastry chef at Michelin star restaurants CRU followed by another Michelin-starred property, Allen and Delancey.

In 2009, Tiffany and her husband, Chef Kyle Bailey, moved to DC to open Birch & Barley, which not only received three stars from The Washington Post but also gave her the platform to be awarded the honor of Best Pastry Chef by the Restaurant Association of Metropolitan Washington in 2010. During her five years with the Neighborhood Restaurant Group, she ran the pastry program for 14 properties, including Buzz Bakery and GBD Fried Chicken and Doughnuts. Tiffany was also selected as a James Beard Award semi-finalist three years in a row and was featured in several publications such as Food & Wine, The Local Palate, and Art Culinaire.

Tiffany began operating Buttercream Bakeshop out of her home in late 2014 and open the doors to her storefront in 2016. She went on to win the RAMMY for Pastry Chef of the Year for a second time in 2018. Tiffany was selected to attend the James Beard Foundation WEL program in 2018 and has since been involved in many programs as a mentor to young business owners in an effort to share the opportunities she has been afforded. She proudly sits on the boards of the RAMW, Educated Eats, and Regarding Her- Three organizations she holds dear. She works frequently with Safe Shores, No Kid Hungry and Chance for Life. Tiffany was recently the Director of the annual Academy program that offers 10 transformational weeks of business education and mentorship for women restaurant owners. She now works as a Business Development and Community lead for Harmony Group - a boutique restaurant accounting firm that serves businesses across the US. She is also the co-founder of The BIG Cake Exchange, a fundraiser and community building event that brings cake lovers together. 

Marjorie Meek-Bradley is the Executive Chef at The View, a restaurant, bar, and lounge on the 47th and 48th floors of the New York Marriott Marquis.

Originally from Northern California, Marjorie’s passion for food began while working in her parents’ community soup kitchen, Plowshares. In 2004, she received her Associate’s Degree in Culinary Arts and Chef Training at The Restaurant School at Walnut Hill College in Philadelphia. Following, she held roles at Bouchon in Yountville, CA, and New York City’s Eleven Madison Park and Per Se. In 2009, Marjorie moved to Washington D.C. where she was tapped as a Sous Chef for Jose Andres’ Zaytinya. In 2011, she went on to be the Chef de Cuisine at Graffiato and held her first Executive Chef role at Ripple, followed by Roofers Union in 2013. In 2015, Marjorie competed in Season 13 of Top Chef, finishing as a Top 3 Finalist. She was also named a James Beard Rising Chef Semi-Finalist in 2014 and 2015, and was awarded Eater D.C.’s Chef of the Year in 2018.

In 2017, Marjorie joined Stephen Starr’s STARR Restaurants as the opening Executive Chef at St. Anselm in D.C. After two years, Marjorie reopened Pastis in NYC as Executive Chef. Most recently, Marjorie consulted on The Corner Store from Catch Hospitality Group.

At The View, Marjorie creates a space in the heart of the city that feels celebratory and rooted in simple, American classics.

Co-owner and Executive Chef Chris Thompson has returned to his roots and where he grew up in Telluride, bringing his culinary journey full circle with The National. After opening three revolutionary concepts with Meadowlark Hospitality as Chef and Partner and receiving two MICHELIN Bib Gourmands, his love for the mountains and passion for cooking inspired his comeback to the Telluride food scene.

At The National, he offers a fresh take on Mediterranean cuisine, inspired by the flavors of Italy, Morocco, Israel, and beyond. Alongside his wife, industry veteran and Co-Owner Kate Thompson, the two are bringing elevated, yet approachable dining to the mountains.