Talent

2016, 2017, 2018, and 2019 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s “Iron Chef Showdown” competition in 2017. David is Chef and Owner of Acre Restaurant and Bow & Arrow in Auburn, Alabama. David's first restaurant, Acre, highlights his self-taught skills as a farmer, forager and chef. Acre reinterprets the rich heritage of Alabama cuisine. His second restaurant, Bow & Arrow, opened in November 2018. Bow & Arrow is an interpretation of a South Texas smokehouse juxtaposed with the communal and casual dining approach of an Alabama potluck.

Chef Graeme Charles was born in Cape Town, South Africa, and moved to Denver, Colorado at age three. He began working in a local café at 14, doing prep work before earning his place in the main kitchen. Over the next decade, he worked in some of Denver’s finest restaurants. In 1999, he moved to Providence to attend Johnson & Wales, graduating magna cum laude in Business Management. He studied fine wines in Miami and became a Level 2 Sommelier. Now in Telluride, Graeme cooks at 9,500 feet for Sleighs and Wagons, crafting unique meals where “no two dinners are ever the same.”

Chef Eliza is a world-traveled, classically trained chef with a psychology degree and over two decades as owner of 221 South Oak in Telluride. A Top Chef alum, she’s also competed on Chopped and Beat Bobby Flay. Eliza studied at Le Cordon Bleu in Paris, cooked in New Orleans, Napa, and abroad, and draws from a rich palette of global influences—French, Creole, Southern, and more. She’s authored three cookbooks, including Hold the Meat, and recently opened LIZ, a fast-casual spot honoring her grandmother with healthy, approachable food.

With studios in Telluride, Colorado and Los Angeles, California, Kelly Gray Cakes creates tailored luxury wedding cakes with an emphasis on sculpted sugar art inspired by the beauty of nature. Master sugar artist Kelly Gray creates hyper-realistic flora as her ultimate expression of art.

With years of experience and following her recent projects with Lily Collins and Derek Hough, Kelly Gray is a highly sought-after designer known for her exquisite and detailed creations that elevate the most cherished moments.Through her innovative techniques and culinary strategies as showcased on the Kelly Clarkson Show.

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Bud, the first U.S.-born in his family, developed a passion for cooking early, inspired by his parents' cultures. A New England Culinary Institute graduate, he honed his skills at top restaurants like Loews Ventana Canyon Resort and London’s Les Saveurs. Bud brings exciting, honest food prepared with care to Telluride homes.

Richie, with 35+ years in kitchens, shucked his first oyster in 1999 under Michelin-starred Chef Michael Cimarusti. After running a Denver food truck, he moved to Telluride, where he bartends, shucks oysters, and caters events.

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Named one of the 50 best chefs in New York City in 2014, by FOOD & WINE magazine, Sarah Simmons is the CEO of CITY GRIT Hospitality Group, the founder of the CITY GRIT brand and Executive Chef/Owner of Birds & Bubbles.

In 2010, she was named “America’s Home Cook Superstar” by FOOD & WINE magazine as part of its search for the nation’s best home cook. This recognition inspired her to leave the corporate world to pursue cooking full-time and focus on bringing the CITY GRIT concept to market.

Born in Beijing and raised in Queens, Shuai Wang honed his culinary skills in Manhattan before bringing his passion for food to North Charleston, SC. Inspired by his Chinese heritage, he collaborates with local farmers and fishermen. A 2016 Eater Young Guns and Best New Chef winner, his food truck Short Grain was named a Bon Appétit Top 50 Best New Restaurant. He earned a 2017 James Beard nomination and, with his wife Corrie, won StarChef Charleston Restaurateurs of 2024. He owns Jackrabbit Filly and King BBQ, both nationally recognized. Shuai is a 2024 SC Chef Ambassador and a Top Chef season 22 contestant.

I started my journey in the small town of Minneola Florida working at the great Jack’s BBQ. My passion for smoked meats came at a young age watching the true Pit Master (Charlie Costigan). I moved to Telluride in 2017 and worked side by side with the best Chefs in Telluride. Adam Pace had a huge influence on the drive and professionalism it takes to be a chef. Borrachos has been a dream since day one. My vision has always been to treat my guest like family, while providing locals with delicious affordable options. Cooking with smoke and beer, infused in our dishes is our specialty. Great Food creates community. The journey is the reward.

Chef Aaron Hoskins started his culinary career in Richmond, VA in 2008, working his way through some of the city’s best restaurants, including Comfort and Secco Wine Bar. Aaron embraced the region’s agricultural bounty and focused on his passion for elegant and simple European cuisine, while drawing inspiration from Virginia ingredients, and his familial ties to rural Kentucky and Southern Ohio. In October of 2015, Aaron joined CGHG as the Culinary Director leading the menu development of the restaurant group’s concepts.