ASPEN:  Barclay Dodge has traveled the world and honed his craft for the last 35 years working in great kitchens, under amazing chefs. In 2010, he returned to his Aspen roots to focus on his restaurant and create a family of two girls, Lennon & Mia along with his wife Molly. 

Make reservations at BOSQ, contact:  [email protected]

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Inside this episode:

• The smells of Aspen
• His stage in Spain
• Culinary school in San Francisco
• One of his favorite restaurants in San Francisco while there
• Time in So-Cal and how Barclay came back to Aspen
• Molly's golden touch and hospitality

Part II with Barclay Dodge is up next

Bio:
One MICHELIN Star Chef Dodge draws from the best of his local farms to the raw, wild flavors of the wilderness. His plates are accessible and consistently thoughtful.

Chef 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.

Image by Karl Wolfgang

Website: https://www.thequestexpress.com

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Say Hi: [email protected]

Music Credits: INTRO: Loyalty - Philip Ayers | OUTRO: Grasshopper's Dance - Etienne Roussel