Experts & Enthusiasts

Scott began his professional cooking career working part-time as a way to earn extra money to pay for college.  After graduating from West Virginia University with a B.S. in Wildlife and Fisheries Resources, Scott realized he enjoyed cooking animals much more than managing them.  After graduation, Scott worked his way up through the ranks of several restaurants in his native New Jersey.  After a job at the Trump Plaza Hotel and Casino in Atlantic City, he followed his dream to live out west and landed in Denver in 1996.  Scott honed his high volume skills as a Sous Chef at the Wynkoop Brewing Company, before heading to the venerable Barolo Grill.  Here, Scott was given the opportunity to learn the art of pastry and desserts. During his tenure, Scott served as Pastry Chef as well as Chef de Cuisine.  During a trip to Italy’s Piemonte in 1998 Scott fell in love with the sincerity and simplicity of Northern Italian food.  On subsequent trips to Italy and other European countries he had the unique opportunity to meet with food and wine producers and was privileged to some of the best meals of his life.  Sourcing artesian products and working with the finest seasonal ingredients became the backbone of his cooking. Scott has also trained as a sushi chef and spent time behind the burners at both the California Café and Sushi Den. In 2013 he was tasked with rejuvenating the long standing Angelo’s Pizzeria in Denver. Preserving old house favorites and adding new touches proved to be a great success as Angelo’s Taverna was reborn.  A second Angelo’s and Carboy Winery followed, both showcasing Italian classics with modern sensibilities.

Michael Halpin joined the Hearthstone culinary team in 2005, serving as their Executive Chef until the spring of 2012, at which time he followed his passion for music and spent a year in Steamboat Springs managing a live music venue. In the spring of 2013 Mike and his wife Kristin returned to Breckenridge, and Mike resumed his role as the Hearthstone’s executive chef. 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. Mike is a lifelong and always believing Chicago cubs fan, and would tele ski right through the summer, if there was only enough snow still left to do it.

Hi, I’m Ashley! Originally from Knoxville, Tennessee and an official resident of Summit County, Colorado for a year. I’ve always been in love with the mountains, spending my formative years exploring the Great Smoky Mountains. After spending a fair amount of time in the Rockies I decided it was time to graduate to bigger mountains so here I am exploring all the beauty that Colorado has to offer.

I began guiding Fat Bike Tours with Ridden shortly after arriving in Summit County and love having the opportunity to get out and enjoy the scenery while making new friends on each tour.

I look forward to riding with you!

The Cheese Shop of Breckenridge

Courtney and her family moved to Breckenridge to open their cheese shop in 2015. She has great energy and a love for cheese and education. Her knowledge of cheese and pairings is constantly growing and she’s excited to share it with all. Making gourmet memories in the mountains is what she does best.

Todd Nelson started working in the restaurant industry in 1982 at 16 years of age as a prep cook and dishwasher with TGI Fridays in Dallas Texas. Restaurants and food became a passion for Todd and after several years working through the ranks of the industry and holding most every position in a restaurant Todd moved his focus to a more formal education and graduated from Culinary Institute of America in 1994.

Immediately after graduation Todd moved to Zurich Switzerland working at the Michelin Starred, Restaurant Sihlhalde. After 2 years of working in Europe Todd returned to Dallas in 1996 and headed the kitchen of Mi Piaci, a fine dining Italian concept.

When it was time for Todd to become an Owner/Operator in 2001 Todd felt the Town of Breckenridge, Colorado a place he and his family enjoyed vacationing would be an ideal venue for his skills. Eventually Todd along with his two business partners opened four independent restaurant concepts in Breckenridge, Colorado; Giampietro Pizza and Pasta in 2002, Empire Burger in 2006, Briar Rose Chop House and Saloon in 2008, and Park & Main Quality Foods in 2012.

In 2016 Todd and his partner at Giampietros Ken Nelson completed an extensive renovation of Giampietros tripling seating capacity and increased kitchen capacity dramatically.

Master Sommelier (MS) – February 2008
Wine & Spirits Education Trust Diploma (DipWSET) – July 2011
Certified Sake Professional (CSP) – July 2012

Sean Razee is one of only 236 wine professionals worldwide and one of the first 100 people in the United States to achieve the title of Master Sommelier.

Sean’s curiosity in wine was set in motion while studying food science for his under-graduate degree and through weekend trips to California wine-country. Shortly before heading to U.C. Davis to pursue a graduate degree in wine-making, Sean was given the chance to run a wine and spirits program. This turned out to be a seminal moment in Sean’s career which led him down the path toward becoming a Master Sommelier.

Sean’s wine career began in 2002 and since then he has developed award-winning wine and spirits programs for The Ritz-Carlton and Wolfgang Puck, as well as consulted on numerous esteemed beverage programs. In a move away from the hotel and fine dining business, Sean assumed the role of Corporate Beverage Director for Vail Resorts, overseeing world-class beverage programs at all 11 of the company’s domestic ski resorts. More recently, he was tapped to build and manage Artisanal Fine Wine, a fine wine and craft spirits distribution company in Colorado where he currently serves as general manager. When not lecturing, conducting staff trainings, or working with aspiring students, Sean also works as an instructor and examiner for the Court of Master Sommeliers.

Outside of his job and teaching, Sean has spent a portion of his free time organizing the wines and service for charity events around the state including Roundup River Ranch in Colorado, STARS (Steamboat Adaptive Recreational Sports), and Can Do MS.

Although he holds the industry’s most prestigious titles, Sean maintains a down-to-earth approach to his craft, and believes strongly in removing the formality and pretence surrounding wine. Striving to become a “highly-acclaimed” home chef, Sean spends much of his free-time cooking, exploring exotic markets, and working on innovative food and wine combinations.

Alex Wright, a local Coloradan, represents the Hahn Family Wines. Thriving on the interplay between people, palates and places, Alex is equally at home in the mountains as he is in the wine business. Outside of work you can find Alex on his bike or on the River with his wife Carrie and their two dogs.

Breckenridge Distilleries Liquid Chef Billie. ” if it’s edible I can make a cocktail out of it”

Creating cocktails is my enthusiastic obsession. Putting smiles on faces with every sip of tipple.

William Davis started his career in restaurants, managing high-profile accounts in the Dallas-Ft. Worth area and in Denver, Colorado. He realized that wine and spirits was his passion, and when he sat for his Introductory Exam and Course with the Court of Master Sommeliers over a decade ago, his ‘wine bug’ was set in stone. In 2004, he decided that a full-time career with Charmer-Sunbelt in Colorado was necessary to pursue a greater understanding of the grape, and received the Certified Specialist of Wine, the Certified Specialist of Spirits, and the highest certification from the Society of Wine Educators, the Certified Wine Educator title (CWE). Restaurants were still ‘in his blood’, and the dedication that sommeliers give to their craft is a vital part of bringing wine to the consumer. So, he passed the Certified and Advanced Sommelier exams in 2007 and 2008 (on his first try, achieved by less than 3% of candidates), and is working to achieve the MS certification with the Court of Master Sommeliers. The academic approach to wine and spirits also interests him, and he is passed the Advanced Certification with the Wine and Spirits Education Trust in 2010, and is studying for the WSET Diploma. If that isn’t enough, he is a member of the Guild of Sommeliers, and was the 2 time Regional Champion (2012 and 2013) Central and Great Lakes Regional Winner of TopSOMM, a competition to find the best wine professional talent in the United States. As a co-host of WineGuyRadio and TV from 2008 to 2012 decided to focus on the consumer in late 2012 by introducing Terroir Radio, to teach, educate, mentor industry folk including retail buyers and sommeliers, and share the love of wine to all. Currently, he is the Trade Ambassador, Mountain Region, for Wilson Daniels, one of the leading importer and marketer of wines in the United States. Sitting with winemakers, and traveling the wine world is essential to continued growth…and, well, having a glass of vino with the most interesting people on earth doesn’t hurt!

1996-Present, The 28th member of the court of master sommelier

1997-2002, Rudd Winery and Vineyards- part of a team that created a new Oakville Estate with new vineyards, and winery led by David Ramey. Also responsible for national sales and marketing

Mike joined the Hearthstone culinary team in 2005, serving as our executive chef until the spring of 2012, at which time he followed his passion for music and spent a year in Steamboat Springs managing a live music venue. In the Spring of 2013 Mike and his wife Kristin returned to Breck, and Mike resumed his role as the Hearthstone’s executive chef. 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. Mike is a lifelong and always believing Chicago cubs fan, and would tele ski right through the summer, if there was only enough snow still left to do it.

Shelley Sale, Southern Glazer’s Wine and Spirits of Colorado, Portfolio Manager

Shelley Sale is a Colorado native who is celebrating over 23 years with Southern Glazer’s Wine & Spirits of Colorado. Her credentials include 1 st level Sommelier with MS program, Certified Specialist of Wine, Certified Sake Professional, and Certified Spirits Specialist. Newest adventure and certification is Riedel Ambassador for the State of Colorado.

On the beverage scene, her passions are for Rye Whiskey, Sake, Bubbles and Roses. She loves to travel around the world to visit the land and dirt that grows the grapes, most recently exploring in Chile and France.

Her passion is to learn, share and grow the opportunities that are advancing for women in the wine and spirits industry, as it is changing everywhere in the work environment around the world.