cameron baker

Partner/Chef de Cuisine

Rootstalk

Radicato

Threefold Bakery

Cameron Baker began his culinary journey at age 15 in Summit County, working under chef David Welch at Food Hedz World Café. After studying culinary arts and hospitality management at Colorado Mountain College, he joined the team at Mercantile dining & provision in Denver, eventually becoming Sous Chef and later continuing his growth at Fruition Restaurant. In 2020, Cameron returned to Summit County to help open Rootstalk as Chef De Cuisine and now holds that role at both Rootstalk and Radicato, where he is also a partner. Known for his dedication and leadership, Cameron is committed to fostering a passionate, collaborative kitchen environment that delivers exceptional dining experiences.

Paul Bozzella

Head Chef

Prospector 

Paul Bozzella is the Head Chef at Prospector in Breckenridge, Colorado, where he brings a worldly, ingredient-driven approach to the kitchen. A graduate of Johnson & Wales University in Providence, Rhode Island, Paul holds a degree in Food Service Management and built his foundation at one of the country’s most respected culinary institutions. Paul’s culinary philosophy is rooted in simplicity and curiosity: great ingredients, prepared thoughtfully, and presented in ways that feel welcoming rather than intimidating. His inspiration draws from years of travel and tasting, and from the breadth of kitchens he’s worked in. The result is food that feels both familiar and surprising, grounded and adventurous.

KELLY BRENHOLT

Owner/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.

Eduardo Esquivel

Executive Chef

Spencer’s Steaks & Spirits at Beaver Run Resort

Chef Eduardo Esquivel is a seasoned culinary professional with more than 20 years of experience leading high-performing kitchens and delivering exceptional dining experiences in fast-paced environments. Known for his precision, creativity, and strong leadership, Eduardo has built a career crafting innovative menus, inspiring diverse teams, and maintaining the highest culinary standards. His background includes serving as Executive Chef of Wildwood Grill in Southlake, Executive Private Chef for more than a decade, Executive Chef and General Manager for Schulman Theaters, and now Executive Chef at Beaver Run Resort in Breckenridge. Eduardo’s passion for hospitality and creative approach to cuisine continue to define his work and leadership in the industry. 

MATT FACKLER

Owner/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.

Chris Hunsicker

Owner/ Executive Chef

La Française Bistrot

La Française Bakery

At just 33, Chef Chris Hunsicker brings 17 years of culinary experience shaped by a career that spans Pennsylvania, Colorado, and Italy. A graduate of Johnson & Wales University in Denver, he trained at acclaimed restaurants including Fruition and Jax Fish House before spending a year in Florence working at a farm-to-table domaine and studying Italian and European cooking techniques. After returning to Colorado, he became one of Keystone’s youngest executive chefs and later opened Breckfast in Breckenridge, which he has owned for seven years. Inspired by mentor Chef Yvan Heraud, Chef Chris co-founded La Française Bistrot four years ago, where he brings refined French cuisine to the Rockies using fresh, simple, locally inspired ingredients. 

BILLIE KEITHLEY

Liquid Chef

Breckenridge Distillery

Billie Keithley, known as the “Liquid Chef” at Breckenridge Distillery, is a celebrated mixologist and the founder of Psycho Billie’s Vermouth, Cordials & Mixers. With more than two decades behind the bar, Billie has become known for her inventive cocktails, deep industry knowledge, and her signature mantra: “If it’s edible, I can make a cocktail out of it!” Her award-winning libations showcase depth of flavor, balance, and clarity in every sip, perfectly complementing the distillery’s acclaimed spirits. Constantly learning, experimenting, and sharing her expertise, Billie has earned a reputation for genuine hospitality and remains a beloved force in Colorado’s culinary and cocktail scene.

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.

JORDAN KUHRY

Executive Chef

Hearthstone

Chef Jordan Kuhry has spent his career in the mountain kitchens of the American West – from Steamboat Springs, Colorado to Talkeetna, Alaska to the high desert of Bend, Oregon. Every stop along the way deepened his understanding of regional ingredients, seasonal rhythms, and the kind of cooking that belongs to a specific place. 

At Hearthstone, he channels that background into menus that are rooted in the Rocky Mountain region – hand-cut steaks, wild game, Colorado lamb, and the freshest seafood available, prepared with precision and served without pretense.

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

Owner/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.

TODD NELSON

Owner/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

Owner/Head 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.

Diego Rotea

Executive Chef

Breckenridge Distillery

With a globally inspired, ingredient-driven approach to contemporary mountain dining, Chef Diego blends refined technique with bold, approachable flavors rooted in Colorado-sourced ingredients. Influenced by his Argentine heritage and extensive experience with Asian and South American cuisines, his culinary style balances innovation, authenticity, and playful creativity. After relocating to Summit County in 2021 to pursue elevated seasonal cuisine, he quickly established himself as a creative culinary leader known for thoughtfully incorporating Breckenridge Distillery’s award-winning spirits into his menus. The result is a dining experience that feels both distinctly local and internationally inspired. 

MAXWELL SCHROEDER

Bar Manager

Prospector

Originally from Cincinnati, Ohio, Maxwell Schroeder brings over 16 years of hospitality experience to his role as Bar Manager at Prospector Gastropub. A proud Colorado resident for the past five years, Max has made a name for himself in the local bar scene through his creativity, attention to detail, and commitment to crafting memorable guest experiences.

Known for his inventive cocktails and warm hospitality, Max thrives on curating drinks that surprise and delight. With a deep passion for the craft and no plans of leaving the industry anytime soon, Max continues to elevate the bar program at Prospector with both skill and heart.

jOE ZERWAS

Partner/Executive 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!