Courtesy of the Food Network
Kurt Boucher1608 Uinta Street
Denver, CO 80220
My formal training is from an accredited culinary university and I’m familiar with a variety of the field’s concepts, practices, and procedures. I have over 25 yrs of experience in restaurants and have trained many young chefs, as well as front of the house management. I rely on my experience and judgment to accomplish goals and perform a variety of complicated tasks. Additionally, I have an excellent knowledge of wine.
Johnson & Wales University - 1994 to 1996
Associates Degree in Applied Food Science and Culinary Arts, HACCP Certified
The Butcher’s Table - 2006 to Present
Crust and ZG Grill - 2005 to 2006
Chef de Cuisine
· Managed kitchen staff of 36 employees
· Oversaw food production
· Ordered food & Inventory in a timely manner
Pine Creek Cookhouse - 1989 to 1994 and then 1996 to 2005
· Five-Star Dining Establishment
· Oversaw kitchen operation of a staff of 25
· Menu Pricing & Menu Planning
· Inventory control and Labor control
· Maintain Food cost between 27% & 32%
· Prepare and schedule daily specials. Cook meals to customer liking
· Grill Entrees and Appetizers, Sauté food
· Prepare a variety of Salads for salad bar and Brunch
· Driver/Stock person; picked up deliveries for Pine Creek Cookhouse
· Stock Inventory by categories
· Verifying incoming deliveries with packing list
Private Chef - 2003
· Private Chef for Celebrity Don Johnson
Flowered Chives Inc. Catering - 2001 to 2007
· Oversaw & Procured food for catered events from dinner parties of 5 to parties of 500
Available Upon Request
The former longtime Executive Chef of the Pine Creek Cookhouse, a legendary restaurant in the Aspen valley known for its superb dining and exquisite natural setting, and now Owner/Chef of The Butcher’s Table in Salida, CO.
Chef Kurt has been featured in numerous culinary magazines and in nationally syndicated television shows. He was the challenging chef on the Food Network’s hit show, Iron Chef America, Season 4 that aired on October 7th, 2007. Becoming the first chef in Colorado to compete on this hit network show; paving the way for culinary recognition the great state of Colorado.
Chef Kurt began his culinary career at the age of 13 working in a Mom & Pop diner in his hometown of Woonsocket, Rhode Island. He continued to work in restaurants in the Woonsocket area until he finished high school and then moved to Aspen, Colorado.
Chef Kurt started working at the Cookhouse as a delivery person but soon gained the opportunity to be a line chef. It was during this time that he decided to pursue a career in the culinary arts. Kurt completed his culinary training at Johnson & Wales University in Providence, R.I. After graduating from Johnson & Wales, he returned to the Cookhouse in 1996 as Sous Chef. The following season he was promoted to Chef de Cuisine and later that same year was made Executive Chef.
It is only natural that Chef Kurt would bring his passion and culinary flare back to an environment that is closest to his heart. Salida was termed “the sweetly unpretentious town”; what not a better environment to just settle down in and cook. He brings to his restaurant the freshest ingredients that the local valleys of Colorado have to offer and creates menus that showcase wild game and fresh seafood with modern French and Asian flare. Keeping his vision simple, the food and atmosphere constitute what Kurt has coined "Mountain Gourmet" cuisine.
Competing Chefs on the Iron Chef America program, Kurt Boucher and Bobby Flay. Photo courtesy of The Food Network.