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New World Cuisine


We are currently closed for Off Season and will reopen mid May.

 

For future reservations contact Chris at: Chris@bosqaspen.com 

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New World Cuisine


We are currently closed for Off Season and will reopen mid May.

 

For future reservations contact Chris at: Chris@bosqaspen.com 

 

Bosq 

Think modern alpine getaway, a clean space with grey washed tones and layers of rich detail to absorb. A space you come to sink into, escape and explore, with waves of intense flavors and smells, vibrant and classic music passing through the air. Innovative and inspired New World Cuisine focusing on a unique and fresh approach with flavors from the Mediterranean to China are served up. After dark, the ambiance comes from soft designer lighting and candles. Surrounded by shades of grey and light wood tones, comfortable banquets and modern Scandinavian furniture create an enchanting environment that envelops you in the world of Bosq and our surrounding mountains.
Chef C. Barclay Dodge has been in the restaurant world for over thirty years and has taken his experiences from all over the globe and created this passion-driven menu for your palate. Together with his wife, Molly they love entertaining and enjoy welcoming foodies from all over the globe into their cozy space.  As an Aspen native, Chef Dodge is excited to share his love of the kitchen with you.  
Due to our intimate size, reservations recommended for both a seat and our famous Peking Duck!
 
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The Crew


The Crew


Barclay Dodge

EXECUTIVE CHEF/OWNER

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Chef C. Barclay Dodge has spent the last thirty years traveling to exotic places from North Africa, the Mediterranean, South East Asia, Central America, Australia and all over Sub-Sahara Africa. The flavors & cultures of the East have always intrigued him and he finds himself heavily delving into the markets, restaurants (white tablecloth and street food) and cooking classes whenever he travels. Working in Michelin starred restaurants in Spain and New York are also where he draws immense inspiration.

Originally from Aspen, cooking quickly became a deep love of Chef Dodge's since the restaurants were one of the few places that would employ the youth. For the last twenty-five years, he has traveled and cooked between Aspen and other parts of the country and globe. He developed a great reputation and clientele and the community is always curious as to what is next for the talented chef.

 

Rachel Koppelman

executive SOUS CHEF

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Rachel's culinary ambitions started at a young age and eventually brought her out of the Midwest and here to Aspen. After cooking and competing in culinary competitions in high school, she accepted a full-ride scholarship to The Culinary Institute of America. While at the CIA,  she continued to grow her passion for food while interning at Eleven Madison Park in New York City and emerging herself in the culture of a Michelin restaurant. Towards the end of her time at CIA, she traveled to Italy to study the food and wine of the southern regions, and gained a new perspective on the Italian culture itself.  

After graduating from the CIA in 2013 with her bachelors degree in Culinary Arts Management, she moved to Aspen to join the culinary team at The Little Nell. During her time at The Little Nell, she worked her way through the kitchen, eventually becoming a Sous Chef in August 2015. After more than two years at The Little Nell, it was time for new adventures and loves her Culinary team at Bosq.

 

 

 

robert mcconnell

Sous chef

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Born in Atlanta, Georgia, Robert grew up cooking with his parents and
developed his love of food at an early age. After graduating from culinary school at Le Cordon Bleu, he moved to Northern California and worked at the Chateau Souverain Winery where he focused on local cuisine. Soon he was drawn to San Francisco to further his passion of all things food at the Palace hotel, Incanto, and the Presidio. Wanting for adventure, Robert took a position on a cruise ship and toured the islands of Hawaii for a year. After having enough of the beach, he
moved to the mountains of Aspen in 2008 where he worked at the St. Regis, Montagna at the Little Nell, and the Aspen Skiing Company. Robert joined the Bosq team in May of 2016 where his passion and love of cuisine finally found its home.

 

 

 

 

 

Alexis Kendall

BAR MANAGER

Bosq would like to introduce you to Alexis Kendall, but you can call her Lexi.  Lexi was raised in both Basalt, Colorado and Naples, Florida.  Lexi enjoys bombing down the Colorado Mountains on her snowboard and hiking with her dog, Bulleit Rye (yes, named from her favorite whiskey).  Lexi has a knack for remembering people’s faces, and their favorite drinks (locals and tourists alike.) For the past decade, Lexi has been concocting divine and innovative cocktails, mixed just to your liking.  She is thrilled to have joined the fantastic crew at Bosq Aspen and looks forward to spoiling you at her bar!

 

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