In the main dining room, Chef/Owner Chad Scothorn offers fine dining with generous portions and outstanding ingredients. His seasonal menu offers diverse cuisines, including French, American and Thai. Though the overall approach is "fusion," you'll never find crossed cultures on one plate. No matter what you order, the Cosmo has the perfect complementary wine. Choose from over 200 selections from all over the world. Our main dining area is available by reservation only.
Trained in classical French and Italian cuisine, Amy is also inspired by Asian techniques. Amy is equally comfortable in both savory and sweet kitchens, and trained in some of the best fine-dining restaurants and resorts in the US.
Johnny has over thirty years experience in the food and hospitality industry including a degree from the French Culinary Institute in New York City, work experience in Spain, Italy and France as well as many fine restaurants in N.Y.C. prior to moving to Telluride in 1987. Local experience as Head Chef at La Marmotte restaurant for three years, Owner and Operator of Pacific Street Market for ten years and countless successful catering functions through his own Bread and Roses Catering. Johnny's most current venture was the opening of The Village Table in Mountain Village with the catchphrase 'global soul food, tapas and more.
Chef and owner Dave Hafer graduated from Cornell University's School of Hotel Administration in 1992, concentrating in food and beverage management. He arrived in Telluride later that year, working various positions ranging from prep cook to head chef in three different restaurants. Leaving Telluride in 1995, he thought he would be gone for the winter. Six years later, he found his way back to the San Juan Mountains full of culinary experience from throughout the Western Hemisphere.
During his time away from Telluride, Dave managed restaurants in Hawaii, San Francisco, the Cayman Islands and Boston. Having absorbed a wealth of knowledge and experience in the world of food, Dave returned with the inspiration to start his own business and Mountain Top Catering was born.
Mountain Top Catering treats every client independently and works diligently to service individual needs and expectations. Our professional team includes an amazing pastry chef from France and veteran chefs and servers. We can handle events of all sizes from intimate personal chef dinners to weddings of five-hundred people. During Telluride's off-seasons, which typically run from mid April to Memorial day and from mid October to Thanksgiving, Dave will travel anywhere in the world to cook for you.
Sue grew up in an Indian family in South Africa. She learned at an early age that quality food was an essential ingredient to cooking. Sue has worked with a lot of quality chefs during her time in Telluride.
Megan Ossola spent much of her childhood in her family’s kitchen in Washburn, Wisconsin. The celebration of food, particularly its intricate preparation, is an enormous part of her life.
She learned the art of cooking from both her mother and father who were very creative in the kitchen. Her dedication to using the freshest organic ingredients comes from her grandfather, a farmer in Illinois.
Megan received a BA from Reed College in Portland, Oregon where she spent many evenings concocting lavish creations for friends. After college, she spent a number of years working in restaurants across the country where she gained inspiration from regional styles and expertise from other culinary masters.
She moved to Telluride in 1996, and began working as a private chef for local families and visitors in 2000. Her favorite room in any house is still the kitchen.
Ben Knaus is the chef at here... Bar, located on Pacific Avenue in Telluride, 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.
Paul Mooney is the dougnut man and much more, offering hot specialty dougnuts and toppings made on site.
Teddy's Donuts features delicious Mini-Donuts, homemade hot chocolate & French Roast coffee, plus gluten free muffins & cookies, gourmet glazes & toppings.
Josh Klein, longtime Telluride Chef and restaurant fixture, is the brains behind the recent overhaul at Smugglers Brewpub. Klein’s passion for locally-sourced, organic ingredients enhances the new, seasonally-rotating menu. Bouillie Table, his catering company, features contemporary Creole gastronomy and creative spirits.