Here in Aspen, surrounded by mountains & meadows, every ingredient tells a story: wild mushrooms gathered at dawn, flowers plucked on a morning walk, berries that sweeten with the season’s shift. Chef Barclay Dodge created Bosq to bring these stories to the table. Each dish is an invitation into the landscape, an edible reflection of this valley’s rhythm and wonder.

Chef Barclay Dodge’s love of cuisine took root in his grandmother’s kitchen and deepened in Aspen’s local restaurants, where he first honed his craft as a teenager. His culinary journey led him to the kitchens of Michelin Star restaurants and to the legendary El Bulli in Spain, where he learned from the masters of modern gastronomy.

But it was always the wilderness of Aspen that called him home—the smell of pine, the thrill of finding wild mushrooms, the rhythm of the seasons that shaped the flavors around him. At Bosq, Barclay draws from his local farms and the raw, wild flavors of the valley to create plates that are both accessible and deeply personal.



His philosophy is rooted in place: every dish is a reflection of the land, the culture, and the stories that brought it here.

Rooted in Aspen

Aspen’s rhythm defines every plate at Bosq. Elevation, light, and temperature shape the flavors that arrive from forest to table.

Sustainability

At Bosq, sustainability is more than a practice—it’s a promise.

From partnering with local farmers and artisans to crafting a no-waste kitchen philosophy, every detail is considered. Our plates come from a local potter, our walls are covered in beetle-kill pine, and every dish honors the environment it came from. This commitment ensures that every meal celebrates not just the season, but the land itself.