Cooking Demonstration by

MATT VAWTER

Executive Chef/Owner

Rootstalk  

Radicato

Chef Matt Vawter, a Summit County native and 2024 James Beard Award winner, began his culinary journey as a high school student in Breckenridge. After honing his craft in Denver’s acclaimed dining scene—most notably at Fruition and Mercantile—he returned to the mountains to open Rootstalk in 2020, followed by Radicato. Both restaurants reflect his passion for intentional sourcing, thoughtful technique, and community-focused hospitality. Vawter’s cuisine celebrates the best of Colorado’s ingredients while offering a warm, elevated experience that feels like coming home.

Cocktail Demonstration by

BILLIE KEITHLEY

Liquid Chef

Breckenridge Distillery

Crafting memorable cocktails from award-winning whiskeys is an art and “science” that Billie has mastered. The world surrounding Keithley is her sensory inspiration board, from the smells of the seasons and a visual from the sky to ideas garnered from Food Network shows and every book and magazine about culinary crafts and spirits.  Keithley’s approachable demeanor and incredible passion for the craft boldly shine. Her role at the Breckenridge Distillery can be summed up in one word – unique. Guests can expect show-stopping cocktails with smoke, fire, and bubbles, a signature of Billie’s.

KELLY BRENHOLT

Chef

Ridge Street Kitchen

Kelly’s culinary background started young with a family in the Midwest who loved to eat. Growing up with a large family made mealtime fun and crazy. From then on, Kelly has loved and enjoyed food. Before making the move to the Rocky Mountains, Kelly attended Le Cordon Bleu Culinary School in Canada and London, graduating with a diploma in Cuisine and Pastry. As well as Ridge Street Kitchen, her and her husband Paul Brenholt own South Ridge Seafood Grill.

MATT FACKLER

Chef 

Fatty’s Pizzeria

Matt graduated in 1991 from the Culinary Institute of America in Hyde Park New York and has been cooking ever since. He has worked in Nantucket, North Carolina, Florida and Chicago before making his way west to Colorado.  Matt was the Chef de Cuisine at Cafe Alpine for 8 years and Head Chef at Ski Tip for 2 years, allowing him to grasp the Colorado food scene. He has opened several restaurants in Breckenridge including Relish and Twist and took over operations at Fatty’s Pizzeria in 2019.

AMY FLANNERY

Sommelier

Giampietro’s Pasta & Pizzeria

Amy Flannery is a Certified Sommelier through the Court of Master Sommeliers and is the Beverage Director for several restaurants in Breckenridge, Colorado including: Briar Rose Chophouse, Giampietro, Empire Burger and Sancho Tacos & Tequilas. When Amy is not sharing her passion for food and beverage pairings with others, she enjoys traveling to other regions of the world to experience new cultures and cuisines and also spends as much time exploring in nature as possible.

michael halpin

Chef

Hearthstone 

Originally from Chicago, Mike attended culinary school at Kendall College, and later worked as Chef de Cuisine at Merriman’s, on the big island of Hawaii. Mike’s culinary passions center on great taste first and foremost, followed by freshness of ingredients, a belief that simple is often better, and a commitment to using locally sourced and sustainably raised foods whenever possible.

GABRIELA HENRÍQUEZ

Chef

Rocky Mountain Chocolate Factory

Born in the charming town of Greenwich, Connecticut, Gabriela Henríquez brings global flair to every culinary creation. A graduate of the prestigious Le Cordon Bleu in Mexico, she is especially known for her signature chocolate-covered strawberries—a treat that has earned her a loyal following. Now the proud owner of the Rocky Mountain Chocolate Factory locations in Vail, Silverthorne, and Breckenridge, she shares her passion for gourmet indulgence with locals and visitors alike, blending tradition, innovation, and a touch of sweetness in every hand-dipped delight.

OLIVIA HICKS

Head Chef

Prospector

Raised on a farm in small-town Kentucky, Olivia developed a deep appreciation for fresh, quality ingredients and the power of food to connect people. After moving to Summit County in 2014, she honed her culinary skills under the guidance of influential mentors and fell in love with creating memorable dining experiences. From her early days as garde manger to becoming Head Chef, her journey reflects dedication, passion, and perseverance. In 2024, she brought her vision to life by opening Prospector Gastropub, where she serves vibrant, seasonal dishes that blend modern comfort cuisine with Breckenridge’s rich heritage.

DAN KRAFT

Winemaker

Continental Divide Winery

Originally from Western Colorado, Dan first became interested in fermentation while homebrewing at Colorado College where he got his bachelor’s degree in chemistry. Dan then headed to California to Navarro Vineyards in Anderson Valley, where the process of vinification proved captivating. He completed his Master’s in Food Science with an Enology concentration at Oregon State University. After graduating, he began working at Kevin White Winery in Washington and also produced his own label, Seekseekqua, from organic vineyards in the Willamette Valley. Dan has been the Winemaker at Continental Divide since 2018.

THOMAS LARSEN

Head Brewer

Highside Brewing

Meet Thomas, Highside Brewery’s Head B! He has many years of being the head brewer for multiple well-known Colorado breweries, (plus some time brewing in Norway). You’re going to love all the craft brews he comes out with!

randy lemere

Chef

Twist Creative Cuisine

Traveling the world in search of culinary adventures, Chef Owner of Twist Restaurant, Randy LeMere embraces the Colorado Rocky Mountains to bring you bold, fresh and unique flavors.

Reginald Nebab 

Resort Executive Chef

Spencer’s Steaks & Spirits at Beaver Run Resort 

Reginald Nebab has over 20 professional years of experience in the culinary industry. A majority of that time was spent in fabulous Las Vegas, Nevada. There Reginald worked alongside and operated restaurants for some of the world’s most renowned names in the business.

TODD NELSON

Chef

Giampietro’s Pasta & Pizzeria

Todd Nelson began his restaurant career at age sixteen in Dallas, Texas, developing a passion for the industry that led him to graduate from the Culinary Institute of America in 1994. He honed his skills at the Michelin-starred Restaurant Sihlhalde in Zurich before returning to Dallas to lead the kitchen at Mi Piaci. In 2001, Todd moved to Breckenridge, Colorado, turning a favorite family destination into the home base for his restaurant ventures. With two business partners, he opened a series of successful concepts, including Giampietro Pizza and Pasta, Empire Burger, Briar Rose Chop House and Saloon, Park & Main Quality Foods (now closed), and Sancho Tacos & Tequila.

NICCI RUSSELL

Master Baker

Baked in Breck

Nicci Russell is the founder of Baked in Breck, a woman-owned bakery she launched in 2021 after trading a career in neuroscience for a life of joy in the Colorado mountains. Inspired by her grandmother’s love of baking, Nicci blends nostalgia, creativity, and heart into every treat she creates. Baked in Breck isn’t just about sweets—it’s about crafting moments of warmth, connection, and lasting memories.

JOE ZERWAS

Chef

Horseshoe

Originally from Houston, Chef Joe attended the Texas Culinary Academy. He opened Bourbon & Bacon as owner and proprietor quickly followed by a second venture, Bacon Brothers. Joe then joined the Breckenridge Ski Resort as chef and senior general manager overseeing three on mountain locations before becoming the Executive Chef of Horseshoe on Main Street. When not in the kitchen Chef Joe can be found hiking Summit County trails, snowboarding down Breckenridge ski resort or in the chair adding to his extensive tattoo collection!