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New World Cuisine


{Not Bound By Tradition}

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New World Cuisine


{Not Bound By Tradition}

 

Taste the love 

Bosq is a unique space that was created out of an extreme passion for flavor, entertaining, gathering friends and sharing a unique food experience. Chef C. Barclay Dodge has been in the restaurant world for over thirty years and has taken his experiences from all over the world and created this extremely unique menu just for your palate. 

As an Aspen native, he is excited to share his passion with each and every one of you. So, sit back, relax, enjoy that cocktail or glass of wine, let the music take you away, and open up those taste buds.  

 
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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even our cocktails.

Make a Reservation

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even our cocktails.

Make a Reservation

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The Kitchen


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The Kitchen


Barclay Dodge

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EXECUTIVE CHEF

Chef C. Barclay Dodge has spent the last twenty 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 his passion 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

SOUS CHEF

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 she is more than excited to join the Culinary team at Bosq.

 

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