Chef Chris Colburn began his culinary career in San Francisco, California and was immediately at the forefront of the farm to table movement working at Stars Restaurant with Chef Jeremiah Tower, winner of the legendary James Beard Foundation Award and cookbook author.
Chris was lured back to his home town of Denver by Chef Bryan Moscatello, Food and Wine Magazine’s “Best New Chef,” to lead the pastry department at Adega Restaurant + Wine Bar, one of Esquire Magazine’s “Best New Restaurants in America.” Colburn was then tapped to open Mirepoix at the JW Marriott, Moscatello’s second eatery in the Mile High City.
Moving to Nantucket, Massachusetts, he spent the next 9 years with restauranteurs Jeff Worster and Susan Handy as Chef de Cuisine of The Chanticleer, the famed 140-seat French chateau style restaurant in the tiny village of ‘Sconset. This is where he met his wife Karen, also an accomplished chef, and a graduate of the prestigious Culinary Institute of Canada.
Now living on Prince Edward Island, Chris is the Executive Chef at Dalvay-by-the-Sea, a National Historic Site of Canada and one of the countries most celebrated boutique hotels.
Chef Colburn’s seasonal menus take inspiration from his extensive travels and celebrate the region’s hard working farmers and fisherman with the prominent use of Atlantic Canadian seafood, locally raised meat, and handpicked vegetables and herbs from the Dalvay garden.
“It’s a simple fact that no chef, however capable and creative, can offer a dish of a quality any higher than that of its raw ingredients. Prince Edward Island’s nutrient rich waters provide us with a bounty of seafood unmatched in North America.”
~ Chef Chris Colburn