Executive Chef/Owner Allen Burton Jr.
Growing up in a large traditional New England family, Allen had no idea that helping with the family meal would turn into a career.
As a American Culinary Federation Apprentice Allen learned the reality of hard work and dedication in the intence kitchens of highly acclaimed restaurants, inns and cafe's of Connecticut and Colorado followed by more than 20 years practicing French and Italian regional as well as modern American cusine. With this exsperience he has seen culinary trends come and go and beleives;
"Simple ingredients that are properly prepared are just as flavorful and satifying as fancyful-complex preparations. It's all in the quality of the ingredients and the technique of the cook. My mom practiced this philosophy while I grew up and it has stuck with me". As an ACF certified chef, Allen has worked and studied with culinary artists and craftsmen alike such as restaurateur, educator and author Robert Reynolds and author James Peterson. Chef Allen has also studied under Master of Wine Arts Claude Robins, President of The International Wine Guild while studying for his Chef of Wine Arts cirtification and enjoys the additional demension wine imparts to food while creating meals for all the senses; "when developing a menu and wine paring, the two components are equally importaint to the end result. Control lies with the cook, balancing the flavors of the food with the flavor profiles of the wine". Currently Allen creates meals for his own growing family as well as his clients. When not in front of the burners he enjoy's fishing and motorcycling in the Colorado high country.Chef Allen Burtons Culinary Accomplishments: