2018 ARCHITECTS + DESIGNERS
Angelee Aurillo, born and raised in New Orleans, is a classically trained French chef. Having cooked and trained in Europe on and off for several years, her food reflects her travels around the world, but always has a hint of her hometown in the mix to keep things a little spicy. A private chef and caterer, she owns and operates, Bon Appétit Catering in Telluride.
Bud was the first member of his family born in the United States. His early childhood was shaped by the culture and food that each of his parents brought to the table from their home countries. It was from his parents that he picked up his passion to cook at an early age. This led to honing his skills while working as a chef in top restaurants both here and abroad. He has worked at restaurantssuch as Loews Ventana Canyon Resort, Café Terra Cotta in Tucson, AZ, Les Saveurs and The Collection in London, England. Currently Chef Bud is the Food & Beverage Director at The View Bar & Grill @ The Mountain Lodge in Telluride, CO. Chef Bud is a graduate of the New England Culinary Institute in Montpelier, VT, where he received a Bachelor’s degree from the prestigious Food & Beverage Management Program. The View Bar & Grill features exciting, enticing and honest food that is prepared with care and served with flair.
Find out more about Chef Bud at http://chefbud.com
There Bar is an intimate restaurant that serves up inventive cocktails and irresistible Asian-inspired tapas. The unique, artsy decor offsets a fantastical menu of small bites, tapas, meals, and desserts. We love the popcorn they serve as a complimentary appetizer, and their ramen bowl is the perfect apres ski meal. They also serve an inventive and delicious brunch on the weekends.
A professional resumé of pastry, baking and confection; combined with hospitality experience ranging from 1994 with focus on vegetarian, plant based and macrobiotic foods.
Jerry is a chef who is passionate about helping people enjoy cooking & eating healthy food and teaches them how to look good doing it. When not cooking for others or leading fitness & nutrition classes, you can find Jerry practicing handstands in the park or walking his dog Roxy.
Lucas Price, owner and founder of La Cocina de Luz restaurant in Telluride, has a philosophy about food: it should be prepared with quality and awareness.
Committed to serving organic, local and sustainable ingredients, Price cares more about the consciousness of the food made in his restaurant than he does the bottom line.
Over 25 years of experience in the Hospitality/Resort industry, originally trained under master chef Antonio Race in Naples Italy for three years where I also worked for an Italian wine import company.
I have been the Executive Chef / Sommelier at two of my own restaurants, owned and operated a boutique wine store, and been the Director of Food and Beverage for two Hotel/Resorts. I have personally conducted over 400 public wine tasting seminars and over 100, five course wine and food pairing dinners. I have written over 75 food menus and restaurant wine lists and have trained numerous floor and kitchen staffs. I have published 50 articles on wine and food and was named “Wine Educator of the Year” three years in a row.
Steve Hertzfeld has lived in the San Juans for 7 years and cooked at some of the areas top restaurants including Alpino Vino in Telluride and Brickhouse 737 in Ouray. He is now co-owner of Pandora Catering with Taylor Landry and Elena levin. You can catch them at the Telluride Farmers Market every Friday this summer serving up SHLO (super heady local organic) sandwiches. Pandora is available for private events around the area this summer!
Indian, third generation South African born - it is through my food that you will learn about my culture. I’ve been pleasing the palates of Telluridians for the last 20 years.
Nolan has been perfecting his craft in the kitchen since childhood, cooking alongside his family in their hometown of Louisiana and cultivating his culinary skills with the region’s French, Creole, and West African flare.
A Chef who truly “practices what he preaches”, Nolan is passionate about his involvement with Cochon 555 - a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs. In 2017, Nolan took home top honors at the Heritage Fire competition in Snowmass, and in 2018 he has been invited back to be a judge, solidifying his reputation as a respected steward of the Cochon 555 mission.