About

Chef Chris Colburn Dalvay by the Sea

After attending The University of Colorado, Chef Chris Colburn moved west to begin his culinary career in San Francisco, California and was immediately at the forefront of the farm to table movement working at Stars Restaurant with the legendary James Beard award winner and cookbook author Chef Jeremiah Tower.

Chris was lured back to his hometown 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.

Next, on Nantucket Island, Massachusetts, he spent the next 9 years with restaurateurs Jeff Worster and Susan Handy as Chef de Cuisine of The Chanticleer, the iconic, 140-seat modern French brasserie 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.

Most recently, on Prince Edward Island, the husband and wife chef team revitalized the culinary program at Dalvay-by-the-Sea; a National Historic Site of Canada, and one of the countries most celebrated boutique hotels.  The evolving, seasonal menus took inspiration from their extensive travels and celebrated the regions hardworking farmers and fishers with the prominent use of Atlantic Canadian seafood, locally raised meat, and handpicked vegetables and herbs from Dalvay’s organic garden.

 

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