Participants

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.

Kyle Bailey is a Chef/Partner at Long Shot Hospitality(LSH), the Washington, D.C.-based restaurant group behind The Salt Line, Dauphine’s, and Ometeo. Originally from Pennsylvania, Bailey began working at restaurants in high school as a dishwasher and quickly fell in love with the energetic industry. Before long, he began working as a line cook, and later enrolled in the Culinary Institute of America.

Following graduation from culinary school, Bailey spent his formative years working under chefs including Shea Gallante at Cruin New York City and Dan Barber at the renowned Blue Hill at Stone Barns in Pocantico Hills, NY. In 2009, The Neighborhood Restaurant Group recruited Bailey to Washington, D.C. to lead the group’s culinary team in opening several ambitious new restaurants. Over the next six years, Bailey worked as the Executive Chef at Birch & Barley and also opened Blue Jacket and GBD. In 2011,he was named People’s Best New Chef by Food & Wine magazine and received the Rising Culinary Star Award from the Restaurant Association of Metropolitan Washington(RAMW).

Ready for a new challenge, Bailey joined LSH as Chef/Partner in 2016 and opened The Salt Line’s original Navy Yard location shortly thereafter. The popular New England-inspired restaurant located across from Nats Park has received notable critical acclaim, including three stars from Washington Post food critic Tom Sietsema, and also earned Bailey the “Chef of the Year”award from RAMW in 2019. In 202, he helped open the second location of The Salt Line in Ballston VA as well as Dauphine’s, a restaurant in downtown D.C.inspired by the playful spirit and iconic cuisine of New Orleans. In 2023, Bailey assisted with the opening of the third The Salt Line location in Bethesda, MD and worked alongside LSH leadership and Austin, TX chef Gabe Erales to open Ometeo, a reimagined Tex-Mex concept, in Northern Virginia. In 2024, Bailey along with the other LSH partners was honored with the RAMW Restaurateurs of the Year award.

Bailey is passionate about sustainability and prides himself on the strong relationships he has developed over the years working with local purveyors, chefs, and industry peers. He is also a co-founder of the D.C.chapter of Dock-to-Dish, where he works closely with the organization to develop sustainable seafood sourcing cooperatives. In addition to developing menus and overseeing kitchens, Bailey now focuses his time on bringing up the next generation of gifted, sustainability-minded chefs. He lives in the Brookland neighborhood of Washington, D.C. with his wife Tiffany.

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.

Dustin Clements moved to the region in the winter of 2005/2006. He has worked within the food and beverage industry throughout his tenure here. From private chef work, catering, and small stints in most restaurants in town, he has done quite a bit.

In 2010 he earned his Sommelier certification, and continued in guest facing roles, until his passion led him to wholesale sales as well as production. He spent the next few years as assistant winemaker at Sutcliffe Vineyards in Cortez, CO, producing numerous highly rated wines. During this time he also started as a sales rep for Anvil Wine Company, a position he continues today.

With the support of incredible business partners, including Oulli Durham, an amazing sommelier and friend, they started Communion. Communion has evolved to become an excellent place to experience fine food, wine, and unique agave spirits.

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.

Everywhere you find Chef Kathleen Crook, big laughter and good food follows.

Chef Crook has always found joy in food and felt a deep respect for where it comes from. In her hometown of Artesia, NM, nightly supper is akin to worship, with folks in the small-town community eating only what comes from the land. Growing up in Artesia, farm to table was more than a fancy marketing term, it was a way of life. When she wasn’t in school, she was working her Daddy’s farm and her Mama’s steers, or working alongside her Granny Jackie, who ran a local catering business known every bit as much for fun as food.After high school, she was awarded a College Rodeo Scholarship. She traveled the circuit for three years, ultimately winning the prestigious World Champion Breakaway Roper. But in 1997, she felt a tug back to the land and back to food. She hung up her spurs for good and reached for a chef’s knife.

She whizzed her way through the curriculum at Scottsdale Culinary Institute Le Cordon Bleu, and burst onto the Dallas food scene in 2003. She honed her artistry under culinary masters like Tom Fleming of Central 214, Mickie Crockett of Front Burner Restaurants, Gilbert Garza of Suze, and Marc Cassel of 20 Feet Seafood Joint.In 2010, Crook was drawn back to the west, and moved Aspen, CO to open Steakhouse 316. While in Aspen, she received national recognition as one of the Best Chef’s in America and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.”

In 2018, Chef Crook returned to her native state of New Mexico as owner and executive chef of Market Steer Steakhouse. Here she is sharing her knowledge of beef, respect for fresh foods, and her own particular brand of joie de vivre with the Santa Fe foodie community.

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.

Oulli Durham moved to Telluride in the winter of 2007/08. He has over 20+ years of experience in the hospitality industry. He has worked as wine director for the Cosmopolitan restaurant, and currently works at Alpino Vino, the highest fine dining restaurant in North America, since 2014. During this time, he has cultivated a deep knowledge and passion for wine. He has worked alongside Dustin Clements, Telski Wine Director Andrew Schafner, and Katie Hall, to create the Colorado sourced Telluride Red. He is excited for the opportunity to continue his passion with Communion Wine Bar.