Rooted in Aspen. Gathered at Our Table.

Bosq was born from a simple belief

The most memorable meals are written by the land and crafted by the hands that know it best. Surrounded by Aspen’s dramatic peaks and alpine meadows, we built Bosq as a gathering place where nature and community meet at the table. Each dish is an invitation into the landscape, an edible reflection of this valley’s rhythm and wonder.

Meet Chef Barclay Dodge

Chef Barclay Dodge’s passion for food began in his grandmother’s kitchen and took root right here in Aspen, where he got his start in local kitchens as a teenager. His craft eventually took him across the globe, refining his technique in Michelin-starred dining rooms and training at Spain’s legendary El Bulli under the masters of modern gastronomy.

Yet, the pine-scented air and mountain trails of his hometown were always calling him back. Barclay returned to Aspen to fuse world-class artistry with the raw, wild flavors of the Rockies. For Barclay, cooking is deeply personal—a way to honor local growers, celebrate a sense of place, and share approachable, extraordinary food with neighbors and guests alike.

Sustainability

To us, sustainability isn’t a trend—it’s a promise to our valley and our community. We embrace a low-waste kitchen philosophy and partner closely with regional farmers, foragers, and artisans who share our reverence for the land. That connection is woven into the entire dining room: our custom plates are hand-turned by a local potter, and our walls are paneled in reclaimed beetle-kill pine. Every detail is designed to celebrate the season while preserving the environment that sustains us.

Our Team

Molly Dodge

Co-Owner & Director of Hospitality

With a passion rooted in childhood family gatherings and a decade spent building the restaurant alongside her partner, Co-Owner and Director of Hospitality Molly Dodge brings approachable warmth to Aspen’s Bosq by cultivating intuitive, detail-driven service that makes elevated dining feel personal, welcoming, and approachable.

Nick Heilman

GM & Beverage/Wine Director

With an island upbringing and recognition as the 2025 MICHELIN Guide Colorado Sommelier, General Manager and Beverage & Wine Director Nick Heileman brings an ingredient-driven vision to Aspen’s Bosq by crafting seasonal pairings through biodynamic selections, hands-on foraging, and close collaboration with the kitchen.

Natalie Hayden

With her Kentucky roots and years of Colorado hospitality experience, front-of-house leader Natalie Hayden brings genuine Southern warmth to Aspen’s Bosq by orchestrating seamless dining experiences through meticulous detail, personal connection, and ensuring no guest leaves as a stranger.

Assistant General Manager

Jeff Porterfield

With 15 years of self-taught experience and a degree in mycology, Chef Jeff Porterfield brings an adventurous spirit to Aspen’s Bosq by shaping its ever-evolving menu through wild foraging, innovative fermentation, backcountry skiing, and off-season training at world-class restaurants.

Sous Chef