Barclay Dodge


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

Since opening Bosq in Spring of 2016, Chef Dodge has truly honed his style, pulling from his relationships with local biodynamic farms and from his love of foraging deep in the valley forest. Together with his team of extremely driven chefs, the cuisine of Bosq is just that…Bosq Cuisine. It is our belief that collaborating with these farmers and the wild products, we grasp flavor at its highest level, one that is symbiotic with our environment. Cooking with what lives and grows in our backyard is what drives Bosq. We strive to always create an experience that will leave you craving the bold flavors of Aspen.

Originally from Aspen, Chef Dodge 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


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.


nick anderson



Nick was born and raised in Colorado. He originally found his passion for food, when he started cooking with his great-grandfather who originated from Hungary; who also had a great passion for food, and cooking for others. After cooking with his great-grandfather, he pursued culinary school and attended Johnson & Wales University in Denver, Colorado. Following culinary school, he worked at iL Posto in Denver, CO, an Italian restaurant known for its handmade pasta, speciality risottos. Lucky enough he was able to travel to Budapest, Hungary with his grandparents. He was able to experience an authentic European market and witness the food and culture that his great-grandfather grew up in. Along with food, he greatly enjoy the mountains, and outdoors; finding himself in Aspen where he could cook at the caliber he was desiring, while living the lifestyle he enjoys. Allowing him to find an opportunity at BOSQ, which has turned into both a home, and a family. There Chef Dodge, not only showed him, but pushes him daily to find his own creative craft and love for food.

Colin Crofton



Colin has over fifteen years of restaurant, hospitality, and beverage retail experience. Not what you would expect from someone who grew up in Saudi Arabia - where alcohol is illegal. His passion for wine and service grew when he worked for a James Beard Award winning chef in Charleston, South Carolina. He worked his way from back-server to Certified Sommelier and has traveled the world continuing his food and beverage education. His love for the mountains and outdoor recreation brought him to Aspen. He loves pairing interesting and complex wines with the internationally influenced dishes of BOSQ. He is excited to introduce guests to unknown, underrated, and affordable wines to give them a holistic dining experience. When you come into BOSQ be sure to ask him what he's currently excited about.


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