Hosea Rosenberg

Hosea Rosenberg, originally from Taos, New Mexico, was always good at math.  After graduating 3rd in his class at Taos High School, he moved to Boulder, CO to study at the University of Colorado.  His dream was to be an astronomer.  During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school.  In 1997, he was awarded a Bachelors of Science in Engineering Physics.  After graduation, he spent some time traveling and it was then he realized he was spending more time thinking about food than about math. 
Hosea’s first restaurant job was as a dishwasher at the Apple Tree Restaurant in Taos.  Since then he has worked his way up the ranks, from prep cook to line cook and finally to chef.  Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query.  His first Chef position was at Dandelion Restaurant in Boulder in 2001. 

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January, 2004. During his tenure at Jax, Hosea has won numerous awards and accolades:  Best Chef of Denver International Wine Festival (2006, 2007); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently was named winner of Bravo’s Top Chef Season 5.  Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.
Hosea is active in many local and national charitable organizations.  He proudly represents and supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline, and the American Cancer Society, among others.
Hosea works closely with many of the local farmers and ranchers in Colorado.  He supports sustainable agriculture, conservation, and buys local and organic whenever possible.  The seafood he buys is sustainable and on “green” lists.  Jax is PACE certified, on the Colorado Proud list, uses 100% Wind Energy and practices composting, recycling, and water conservation. 

When Hosea isn’t in the kitchen you can find him enjoying what the mountains of Colorado and New Mexico have to offer.  He is an avid skier, mountain biker, fly fisherman, and all-around outdoor enthusiast.

Elise Wiggins

Executive Chef, Panzano

Elise Wiggins has a plan.  A career plan, that is.

From her beginnings in Louisiana to Texas, through Colorado, Puerto Rico, Tennessee and now back to Colorado, Wiggins has purposely and progressively moved up through the ranks - all the time honing her kitchen skills, tasting new flavors, managing more people and developing the talents that have won fine dining awards and accolades.

Growing up in the South, Elise’s first memories are of family and food. Weekly gatherings of cousins, aunts, uncles and grandparents were alive with conversation and camaraderie. But all bets were off when it came to the food.  Whose gumbo was best? Who boiled the best crawfish? The competition was friendly and fierce but Elise learned to equate great food with fun, happiness and best of all - pats on the back. But the menu wasn’t all gumbo and crawdads. Elise’s mom grew up in New York and spent her teenage summers in Northern Italy. She would prepare regional dishes she had seen at Lake Como for the kids and include a geography lesson on Northern Italy with the meal.  Her family was Elise’s inspiration- a great start for a chef.

Elise began her career in the restaurant business in the front of the house as a floor manager in a Dallas restaurant, The Grotto.  It wasn’t long, however, until she realized her heart and skills were best put to use in the kitchen.

After a nationwide investigation of culinary schools, Elise came to the Colorado Institute of Art’s school in Denver and graduated with honors.  Several kitchen jobs in Denver included a stint as the chef of Bella Ristorante, a busy Southern Italian restaurant in Lower Downtown.

At this point, the career plan was hatched.  Learn more about cuisines other than Italian, work internationally, move into resorts or hotels. Get some experience opening a new restaurant. Move up the chef ladder.
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A five month trip through Central America followed her departure from Denver. From Mexico to Panama, Elise took classes, visited markets, sampled street food to haute cuisine and enjoyed being completely away from American food and sensibilities. 

Meanwhile, it was time to get back to work and an offer from the Westin Rio Mar Resort in San Juan, Puerto Rico seemed the perfect fit. The Palio restaurant at this 5 Diamond resort. Island reviewers raved about Chef de Cuisine Elise’s food at Palio, going so far as to say that Wiggins, “brings Italy to a little corner of Puerto Rico.” The restaurant earned a Mobil 4 Diamond rating during Elise’s watch.

But bigger and better things awaited Elise and “the plan” had yet to be fulfilled.

The opening chef position for the Capriccio Restaurant in the Peabody Hotel in Memphis was the next stop for Elise. This world famous hotel was completely revamping their foodservice operations and looking for a chef who could create and execute the quality and consistent Northern Italian food that they envisioned for their new restaurant.  Fully responsible for menu development, training, costing, implementation and profitability of the Capriccio Restaurant, Cafe and Lounge, Elise managed a staff of 30.

“But I never wanted to leave Colorado,” said Wiggins. “When I heard about the Panzano job, I knew it was the job I really wanted and a way to get back to Denver.”

Since making her way back to the Mile High City and Panzano, Elise has caused quite a stir.  The Rocky Mountain News named it Top Italian since her arrival. She was named 2005 Colorado Chef the Year by the American Culinary Federation and Panzano was awarded 4 out of 4 stars and included in the Top 25 Restaurants in Denver by 5280 magazine and the Zagat Guide.

Jennifer Jasinski

Fresh, local ingredients and simple flavor combinations.
Bright, balanced preparations.
Perfectionism in culinary execution.
Dedication to her staff. 
Resounding critical acclaim.

Cooking started at a young age out of necessity for Jasinski.  Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook.  In a high school occupational program for aspiring chefs, Jasinski made the decision to leave her other passion – music – behind, and dedicate her studies to cooking, permanently trading the melodic sounds of her clarinet, oboe and flute for the cacophony of clanging pots and pans.  At the time, the best cooking school in the state of California was right in her own backyard, Santa Barbara City College, where she not only refined her cooking skills, but got a taste of restaurant management and front-of-the-house experience.

Ever the over-achiever, Jasinski then took her training to the next level at the Culinary Institute of America, making the dean’s list and unsettling more than a few teachers by challenging their principals or techniques.  "I believe you get out of things what you put into them," she explains.  "I always want to get the most out of everything I do." And she does. Working her way through school waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends, Jasinski completed her formal education before she was 21-years-old.

After graduation, Jasinski worked at the Rainbow Room under renowned restaurateur Joe Baum and Chef André Rene, which gave her the real foundation of her training.  The turning point in her career came from a chance meeting with a guest at the restaurant – Wolfgang Puck.  In polite, casual conversation, he mentioned she should "look him up" when she was in Los Angeles.  So she did.

Weary of the crazy, fast paced lifestyle in New York City, Jasinski was drawn back to sunny Southern California with a bold strategy: to apply for a job at the top ten restaurants in Los Angeles, one of which was Puck’s Spago.  She landed a job at the prestigious Hotel Bel Air, where she had the opportunity to re-acquaint herself with Puck, a consultant at the time for the hotel’s restaurant.

When their paths crossed this time, Puck took more than a passing interest, referring her to Jody Denton, of Mansion on Turtle Creek fame, who was in the process of training a kitchen team for a new restaurant opening.  Jasinski started as lead line cook at Eureka, a Los Angeles brewery restaurant, and within one year was promoted to sous chef.  From there, Jasinski’s fate was inexorably linked to Puck’s.

Their creative and fruitful 10-year relationship took Jasinski around the country, with her helping to develop and open restaurants, create menus, train and manage staff, and, of course, wear her chef’s hat for restaurant concepts ranging from fine dining to café cuisine.  Her impressive restaurant credits include sous chef at Postrio, San Francisco; café chef at Spago, Las Vegas; executive sous chef at Granita, Malibu; executive sous chef at Spago, Chicago; and corporate chef at Wolfgang Puck Food Company.  With Puck’s support and encouragement, she even did a stint in Paris at Ledoyan, a Michelin two-star restaurant.

"Wolfgang was my mentor and my culinary role model," Jasinski says.  "His philosophy that it’s not necessarily what you do, but how you do it, is my mantra...You can make mashed potatoes, or you can make great potato puree."

In 2000, Jasinski decided to simplify her life and settle down in Denver, one of the stops she fell in love with on the Wolfgang Puck tour. She became Executive Chef at Panzano, where profiles and reviews in local and national publications put Jasinski at the head of her class.  Not only was she wildly successful, but she had the opportunity to work with future business partner Beth Gruitch.

In 2003, Jasinski and Gruitch decided to leave their posts to begin their first venture into restaurant ownership.  The following year they opened Rioja, a restaurant in Denver’s Larimer Square with a contemporary design and Mediterranean menu influenced by local and seasonal Rocky Mountain ingredients. Having designed over 10 kitchen models during her tenure with Puck, Jasinski had no qualms about doing the same for her own.

Jasinski was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation, and also appeared on The Food Network’s “Thanksgiving Challenge” the same year.  In April 2006, Jasinski and Gruitch made the decision to purchase Bistro Vendôme, a classic French bistro located across the street from Rioja.

Rioja and Bistro Vendôme are consistently listed amongst the top restaurants in Denver by the Rocky Mountain News, 5280 Magazine and theGabby Gourmet Restaurant Guide.  Jasinski has been named Chef of the Year, Best New Chef, Rising Star and more in Restaurant Hospitality, Nation’s Restaurant News, The Denver Post and 5280 Magazine. In 2007, she was the Jean Yancey award winner in the National Association of Women Business Owners Outstanding Women in Business awards presented by the Denver Business Journal.

A tireless worker, Jasinski appears as a guest chef at numerous fundraisers throughout the country.  In her spare time she enjoys traveling, mountain biking and skiing with her family and friends.

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FOR MORE INFORMATION, OR TO SCHEDULE AN INTERVIEW, PLEASE CONTACT THE IMBERGAMO GROUP – 303.534.0567

Kenny Gilbert

Executive Chef, Capella Telluride

Kenny Gilbert, whose creations have garnered multiple awards for the country’s top dining institutions, is executive chef of Capella Telluride, an ultra-luxury resort in Colorado.  Gilbert’s lauded international cuisine is showcased in all three of Capella Telluride’s dining destinations, including the fine dining restaurant, Onyx, the casual Gray Jay Café (opening Summer 2009) and the elegant Suede Bar, where patrons can sample après ski aperitifs and tapas. 

Whether joining Capella Telluride for a few nights or a week-long stay, guests will find each meal is a new experience – a moment of discovery – and Chef Gilbert’s modern approach to haute cuisine accomplishes this.  He thinks globally but sources locally to capitalize on the finest farm-fresh ingredients.

Gilbert brings over 16 years of experience to Capella Telluride, primarily with luxury resorts, private residence clubs and restaurant management companies in the Southeast.  Prior to joining Capella Telluride, Gilbert served as the executive chef for the BallenIsles Country Club in Palm Beach Gardens, Fla.  For three years preceding that post, Gilbert served as executive chef of The Ritz Carlton Golf Club and Spa in Jupiter, Fla., where he introduced 115 Prime Steak House.  Gilbert’s highly credentialed resume also includes a post as executive chef of the AAA Five Diamond, Mobile Five Star Lodge at Sea Island Golf Club in Sea Island, Ga., where he oversaw five restaurants and served as personal chef for world leaders during the 2004 G8 Summit. At the ripe age of 23, Gilbert’s career took off as he rose from chef de cuisine to executive chef of The Grill Room at Ritz-Carlton Amelia Island in Fla., which earned eight AAA Five Diamond awards during his tenure.

Gilbert has been invited to cook at the James Beard House in New York on multiple occasions, was named Star Chef of the Year by The Chef’s Garden and Culinary Vegetable Institute in 2005 and won The Food Network’s “Ready, Set, Cook” challenge in Jacksonville, Fla. in 2001.  He is a graduate of the Pennsylvania Culinary Institute in Pittsburgh, Pa. 

Vaughn Hobbs

Vaughn Hobbs has spent the last 27 years in the Culinary trade. He has two degrees and is a Graduate of the Culinary Program at Century Plaza Hotel in California and a Recipient of the Chef Keller Award.

Vaughn's experience consists of Executive Chef for the Mt. Gate Country Club in Beverly Hills, California and the Hiwan Club in Evergreen, Colorado. Vaughn has been the Executive Chef for Kimball and Viking for the past 13 years. Vaughn has cooked for such notables as President Ford and President Carter, all of the angels from the original Charlie's Angels cast, the stars from the Dynasty TV series, Johnny Mathis, Joan Rivers, and Sammy Davis Jr.

What makes Vaughn so good at what he does? He has a wonderful sense of humor and he "loves to cook and eat"!