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.
executive SOUS CHEF
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 loves her Culinary team at Bosq.
Christopher came to Aspen in 2002 and has been living back and forth between Aspen and California until recently when he decided to stay put in the mountains. He is originally from St. Louis where his parents were constantly looking for reasons to entertain. Entertaining is in his blood and he has been an incredible asset to Bosq due to his love of making everyone feel comfortable and keeping the vibe in the room unique and energized. If you need anything at all during your visits to Bosq, make sure to call on him. He will always deliver. When he is not at the restaurant you can find him on the slopes in the winter and in his airstream in the summer!
Stephen Yorsz has been in the bar and restaurant and spirits business for over 19 years. He started in the NY nightlife scene in 1996 while he attended NYU’s Stern School of Business. Over the years Stephen bartended at many of New York’s hottest joints.
In 2008 Stephen took his bar and restaurant knowledge and relationships and focused them specifically to the Spirits Industry, becoming Maker’s mark Brand Ambassador for the Tri-State area. After Maker’s Mark Stephen was recruited to launch Templeton Rye Whiskey in New York. Stephen created a grass roots foundation for success that Templeton still enjoys today. Stephen was then recruited by Panache Spirits as the Blend Master for Alibi American Whiskey, a brand he helped create and then successfully launch in numerous markets around the country.
With all the brands Stephen has worked on, he has relied on his vast network of both on and off premise relationships, distributor relationships and a relentless “boots-on-the-street” approach to selling his brands. Stephen’s spirits expertise then resulted in his partnership with the New York based hospitality Company, The Line Group, to become the Creative Director and Managing Partner for a restaurant space situated in New York’s trendy Lower East Side. Stephen transformed the space into what is now known as Rochelle’s, one of the Lower East Sides trendiest whiskey bars featuring over 200 different whiskey expressions and serving up good times for a young affluent crowd each night. It was during his time at Rochelle’s that Stephen first was inspired to conceptualize Barrel Proof Brands. His experience with small, craft brands that he was featuring as part of Rochelle’s whiskey selection aloud him to recognize the considerable opportunity to help some of these smaller distilleries and brands develop into viable business. In January 2016 Stephen left Rochelle’s to pursue Barrel Proof Brands full time. His areas of expertise stretch far beyond increasing brand volume and obtaining points of distribution. Stephen has also significant experience in event management, pricing strategies, distributor incentive programs and brand education where his vast knowledge has afforded him the opportunities of teaching classes and seminars on the subject for the Culinary Institute of America, Whiskey Live, Whiskey Fest, and Tales of the Cocktail.