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.
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.
In 1996 at The Tower Club of Charlotte, a souffle a la minute, confirmed purpose. A love for baking, pastry and confection ignited the career of a young chef to study classics with the added soul of the Blue Ridge Mountains. Currently, while holding residency as pastry chef at The National in Telluride, Jason also looks to connect with sustainable organics, plant based cuisine & local commerce through LEMONCHOUX.
An award winning Chef and Sommelier, Patrick Laguens was born and raised in New Orleans, Louisiana. Patrick first cut his teeth in the local restaurant scene before apprenticing in Naples, Italy for Master Chef Antonio Race where he also began his life-long love affair with wine. Mr. Laguens then owned several of his own restaurants, wine bars, boutique wine shops and produced his own line of designer wines in Sonoma County.
Pandora Catering offers elegant yet approachable catering and private chef services. Taylor, Steve, and Elena are passionate about supporting local farmers, ranchers, artisans, and suppliers. They pride themselves on strong relationships with clients and purveyors who are equally proactive about improving our local food economy. Contact them to learn more!
In 1987, Chef Kendra A. Wilcox established Kendra's Kitchen Creative Foods in Telluride, CO. The Multi Purpose Seasoning is a repertoire of her original recipes. Chef started in elk camp, was personal chef to Ralph & Rick Lauren for 4.5 years, then expanded to a catering company offering Weddings, Concessions, Cooking Classes & her renowned Specialty Food Product Line. Chef & a packaging company designed biodegradable cellulose bags for Crispitas, an oven baked chip 28 years ago.
Hali moved from San Diego to Telluride 5 years ago. She was trained under Michelin star chef Drew Deckman and specializes in seafood and sushi with an Asian-Mexican fusion flair.
Born and raised in Telluride, Chef Roscoe Kane has had culinary education, small business management, and tourism guide his education since high school. He left the Rocky Mountains after graduating from UC Boulder for Arizona Culinary Institute in Scottsdale, Arizona.
Roscoe returned to his family’s call to help reopen The Floradora Saloon. Roscoe continues to follow his passion of creating healthy, creative dishes. Skiing, hiking and paragliding are a few of the other activities that keep him connected to this area.
After graduating from the French Culinary Institute in New York City, New York in May of 1998, Martin brought his big city experience to the Colorado western slope where he has worked at multiple established restaurants. Martin is currently the Owner and Executive Chef along with Erich Owen at Telluride’s newest restaurant, The National.
Damon Nilsson came to Telluride in the summer of 2013 from Salem, Massachusetts. Having had a love for baking most of his life, he nearly gave it up once faced with the challenge 9,000 feet of elevation presented. Instead, he persevered, and is now owner of Lone Scone Baking Company, providing yummy treats for all! Telluride’s taste buds are grateful!