ASPEN:  Today The Quest Express continues with Barclay Dodge, Owner of Michelin-Star Restaurant BOSQ, reveals what it really takes to capture a Michelin Star. What's on the menu for Barclay's Last Supper and how he manages his rock star team.

Make reservations at BOSQ, contact:  [email protected]

Part I of the interview HERE on Apple  or HERE on Spotify

Visit BOSQ

Inside this episode:

• What makes BOSQ unique
• The COVID rebirth
• Influences of BOSQ
• The Michelin-Star journey: the good, the bad, & the gruelling
• Advice for a young cook or aspiring chef

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.

 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.

Image by Karl Wolfgang

NEXT WEEK:  Tony Vagneur, 4th generation Aspenite, life-long rancher, businessman & columnist of "Saddle Sore" in The Aspen Times.

Website: https://www.thequestexpress.com

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