Chef's Influence

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Our menus feature a distinct melting pot of international flavors with dishes inspired by Executive Chef Jacob Leatherman.

Trained in classical French cuisine, Jacob uses his unique blending talents to create contemporary cuisine infused with dashes of the Southwest, West Indies, and Central America. Jacob's team of chefs incorporates the community's freshest ingredients to prepare uniquely refined dishes to please all palates.

Meet Jacob Leatherman

Executive Chef

A native of Cincinnati, Ohio, Jacob Leatherman found his calling to cuisine while an English student at Ohio State University. He enrolled in the French Culinary Institute in New York City and embraced his new career with passion. Upon graduation he worked in French restaurants in Cincinnati and soon found a desire to move to the Rocky Mountains. He took a position as Sous Chef at the Home Ranch, a Relais & Châteaux Resort in Clark, Colorado.

In 2005, Jacob joined us as Executive Sous Chef. Jacob quickly became a major contributor to the restaurant, bringing his wealth of knowledge and creativity to our dining services. In February 2006, he was named executive chef, a role in which he continues to excite guests with his refined contemporary cuisine. On any given day Chef Jacob can be found creating dishes such as Pan Seared Skate Wing with a Salsify Purée, or Pheasant Confit and Field Green with a Pear and White Truffle Vinaigrette. Jacob believes the most flavorful cuisine is made simply with the best, highest quality products. As he always says, "After love, cuisine is the most important part of life."