ABOUT
Barclay Dodge
Chef/Owner
Chef Dodge draws from the best of his local farms to bright, bold flavors of global street markets. His plates are accessible and consistently thoughtful.
Barclay is inspired by the origin of culinary and cultural practices of a place, from local farms for its seasonal brightness to the bold flavors of global street food.
Barclay DodgeChef Barclay Dodge’s love of cuisine began in his grandmother’s kitchen and it grew through his vocational experience as a teenager in Aspen restaurants. His passion deepened during his time working at Michelin star restaurants and under the tutelage of acclaimed chefs.
After being introduced to the cutting edge experimentation in gastronomy while at El Bulli, under Ferran Adria and Albert Adria, Chef Dodge went to open and operate two restaurants of his own, including Bosq. He is inspired by the roots of a place. From his own roots in the Aspen valley to his extensive traveling and culinary investigations into local food cultures.
Recognition
DiRoNA Award Winner
James Beard Guest Chef
Member of Slow-Food
Member of the James Beard Society
Molly Dodge
Chef’s Wife/ Business Partner
Molly Dodge grew up in St. Louis, Missouri with parents who loved to entertain more than anything else. They would throw huge dinner parties, hootenannies, weddings, receptions, anniversary parties and any other reason to gather people in their home and garden.
Molly’s love for entertaining has become her favorite past time and she’s brought that passion into Bosq. When you enter Bosq, her hope is that you instantly feel at home, at peace and are able to relax and unwind with your favorite cocktail or glass of wine.
If she’s not chasing around their toddler, Lennon she’ll be sure to stop in and say hello! If there is anything she can do to help your experience, please do not hesitate to reach out to her directly. Molly will be sure to make your evening a memorable one! Molly@Bosqaspen.com
Nick Heilman
Sommelier + Manager
Nick Heileman’s love for food started at an early age as he was raised by a chef, his mother.
With a breadth and depth of experience, Nick has worked in restaurants from dishwashing to bartending. Climbing the ranks and refining his skills Nick has earned himself a Sommelier Certification, along with notable positions with restaurant groups such as Hillstone.
Nick brings a refined palette for pairing wines and spirits that complement the flavors of Bosq. During your evening at Bosq expect his style of hospitality to engage you from anecdotal stories to in-depth culinary knowledge.