Born and raised in the beautiful state of Kentucky, Chef Gordon was raised in a small country home as one of five kids. He spent his time farming, butchering animals and harvesting wild game in the bluegrass countryside. Moving to Colorado in 2008 he has worked as executive sous chef at the Stanley Hotel in Estes Park, executive sous chef at Meat and Cheese in Aspen and as executive chef at Sorrel River Ranch in Moab Utah before moving to Breckenridge and working as executive chef at Cabin Juice Restaurant at Gravity Haus. His passion for food comes from working with local farmers and providing elevated local Colorado products to his guests. Josiah loves to spend his free time fly fishing and hunting in the Colorado Rocky Mountains.
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