Joseph began his career in hospitality in 2005, where his interest in wine first took root. He earned his sommelier certification through the Court of Master Sommeliers and is currently pursuing his Advanced certification. A graduate of the University of Houston’s Conrad Hilton College of Hotel and Restaurant Management, Joseph has spent the past two decades building a well-rounded résumé—working as a host, bartender, server, sushi chef, manager, sommelier, and eventually wine director of the Aspen Mountain Club. Prior to Aspen, he spent nine years at Pappas Bros. Steakhouse in Houston, a Wine Spectator Grand Award recipient since 2010, where he helped oversee a 30,000-bottle wine cellar featuring over 1,000 labels and vintages.

His passion for wine and food has taken him to vineyards across France, Spain, Italy, and South Africa, along with countless other destinations known for their culinary culture. Joseph moved to Aspen from Houston to embrace the mountain lifestyle, trading city life for skiing, hiking, and rock climbing in the Rockies.

Natalie Hayden has always had a passion for hospitality which she attributes to her southern roots.

Shortly after graduating from the University of Louisville she found herself drawn to the mountains of Colorado pursuing a career within hospitality. After residing in the mountains of Winter Park, Colorado and thriving at work she knew she needed to find a home where she could surround herself with others with the same craving for growth and drive to make every evening memorable. Since joining the BOSQ team in 2021 she has made it her mission to not meet a stranger and for everyone who walks through the door finds themselves leaving as family with stories to share.

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.

Mattia Magnoni's passion for hospitality began at a young age, running around his grandparent’s restaurant in his small hometown in Marche, Italy. From there he went on to further his education and experience, attending the Hospitality School, Schoula Alberghiera S. Marta. After graduating, he went on to work in Michelin Star Restaurants around the world in London, Gstaad, Milan, Cannes, Dublin and Miami. His love for fine dining, gourmet food, and fine wine lead him on the path to get his Sommelier Certification with a specialization in Italian wines, small producers and unusual grape varieties.

In 2019, his career brought him to Aspen where he found his home in the mountains. On his days off he enjoys skiing, summer hikes, and motorcycle rides around beautiful Colorado. In the off seasons he travels to visit small vineyards and meet with wine makers to further his knowledge and understanding in the wine industry. He is proud and enthusiastic to be a part of the Bosq team!

Jeff is a self taught chef and has been cooking for fifteen years.  He is an expert forager and always out in the woods when he’s not in the kitchen. He comes to work constantly with something fun that he found from the forest. He even has a degree in mycology (study of fungi, mushrooms).  We have titled him as the Koji and Fermentation King of the restaurant and is always experimenting with new flavors to bring to life.

Jeff is an Aspen Valley Ski & Snowboard Club ski instructor (sends 20 foot cliffs like nobody’s business) and you can find him skiing in the backcountry on most wintery days.

Jeff loves spending his off seasons learning and growing from other world class chefs and restaurants. This past year he did stages at SingleThread in Healdsburg (3 MICHELIN stars and no. 68 in world) Quintonil in Mexico City (2 MICHELIN stars no. 9 in world).  Jeff is a huge light in our kitchen and in our BOSQ family.

Born in Japan, and raised in Seattle. Moved to the states at a young age, only learning to adapt to the culture and language. Kazu found his way to Aspen in 2021, to further the culinary journey and leave the city life. As a dishwasher in high school found interest in cooking. As time passed learned integrity, intention, and understanding ingredients. Favorite quote “a knife is your first ingredient, keep it sharper than your mind.” Kazu joined Bosq in summer of 23’ and has been a strong addition since.