BILLIE KEITHLEY

Breckenridge Distillery

Crafting memorable cocktails from award-winning whiskeys is an art and “science” that Billie has mastered. The world surrounding Keithley is her sensory inspiration board, from the smells of the seasons and a visual from the sky to ideas garnered from Food Network shows and every book and magazine about culinary crafts and spirits.  Keithley’s approachable demeanor and incredible passion for the craft boldly shine. Her role at the Breckenridge Distillery can be summed up in one word – unique. Guests can expect show-stopping cocktails with smoke, fire, and bubbles, a signature of Billie’s.

CABIN JUICE (COMING SOON) 

Cabin Juice

DAN KRAFT

Continental Divide Winery

Originally from Western Colorado, Dan first became interested in fermentation while homebrewing at Colorado College where he got his bachelor’s degree in chemistry. Dan then headed to California to Navarro Vineyards in Anderson Valley, where the process of vinification proved captivating. He completed his Master’s in Food Science with an Enology concentration at Oregon State University. After graduating, he began working at Kevin White Winery in Washington and also produced his own label, Seekseekqua, from organic vineyards in the Willamette Valley. Dan has been the Winemaker at Continental Divide since 2018.

SOMMELIER AMY FLANNERY

Giampietro’s Pizza & Pasta

Amy Flannery is a Certified Sommelier through the Court of Master Sommeliers and is the Beverage Director for several restaurants in Breckenridge, Colorado including: Briar Rose Chophouse, Giampietro, Empire Burger and Sancho Tacos & Tequilas. When Amy is not sharing her passion for food and beverage pairings with others, she enjoys traveling to other regions of the world to experience new cultures and cuisines and also spends as much time exploring in nature as possible.

THOMAS LARSEN

Highside Brewing

Meet Thomas, Highside Brewery’s Head B! He has many years of being the head brewer for multiple well-known Colorado breweries, (plus some time brewing in Norway). You’re going to love all the craft brews he comes out with!

RADICATO/ROOTSTALK (COMING SOON)

PROSPECTOR (COMING SOON)

Resort Executive Chef Reginald Nebab 

Spencer’s Steaks & Spirits at Beaver Run Resort 

Reginald Nebab has over 20 professional years of experience in the culinary industry. A majority of that time was spent in fabulous Las Vegas, Nevada. There Reginald worked alongside and operated restaurants for some of the world’s most renowned names in the business.

Chef DE CUISINE JIM ZOELLER

Aurum Food & Wine

chef matt fackler 

Fatty’s Pizzeria

CHEF TODD NELSON

Giampietro’s Pasta & Pizza

Todd Nelson began his restaurant career at age sixteen in Dallas, Texas, developing a passion for the industry that led him to graduate from the Culinary Institute of America in 1994. He honed his skills at the Michelin-starred Restaurant Sihlhalde in Zurich before returning to Dallas to lead the kitchen at Mi Piaci. In 2001, Todd moved to Breckenridge, Colorado, turning a favorite family destination into the home base for his restaurant ventures. With two business partners, he opened a series of successful concepts, including Giampietro Pizza and Pasta, Empire Burger, Briar Rose Chop House and Saloon, Park & Main Quality Foods (now lcosed), and Sancho Tacos & Tequila.

chef michael halpin

Hearthstone 

Originally from Chicago, Mike attended culinary school at Kendall College, and later worked as Chef de Cuisine at Merriman’s, on the big island of Hawaii. Mike’s culinary passions center on great taste first and foremost, followed by freshness of ingredients, a belief that simple is often better, and a commitment to using locally sourced and sustainably raised foods whenever possible.

EXECUTIVE CHEF/OWNER OF ROOTSTALK + RADICATO MATT VAWTER

Rootstalk  

Radicato

Chef Matt Vawter, a Summit County native and 2024 James Beard Award winner, began his culinary journey as a high school student in Breckenridge. After honing his craft in Denver’s acclaimed dining scene—most notably at Fruition and Mercantile—he returned to the mountains to open Rootstalk in 2020, followed by Radicato. Both restaurants reflect his passion for intentional sourcing, thoughtful technique, and community-focused hospitality. Vawter’s cuisine celebrates the best of Colorado’s ingredients while offering a warm, elevated experience that feels like coming home.

BILLIE KEITHLEY

Breckenridge Distillery

Crafting memorable cocktails from award-winning whiskeys is an art and “science” that Billie has mastered. The world surrounding Keithley is her sensory inspiration board, from the smells of the seasons and a visual from the sky to ideas garnered from Food Network shows and every book and magazine about culinary crafts and spirits.  Keithley’s approachable demeanor and incredible passion for the craft boldly shine. Her role at the Breckenridge Distillery can be summed up in one word – unique. Guests can expect show-stopping cocktails with smoke, fire, and bubbles, a signature of Billie’s.