we are bosq.
Barclay Dodge
One MICHELIN Star Chef Dodge draws from the best of his local farms to the raw, wild flavors of the wilderness. His plates are accessible and consistently thoughtful.
Chef Barclay Dodge’s love of cuisine began in his grandmother’s kitchen and it grew through his vocational experience as a teenager in Aspen restaurants. His passion deepened during his time working at Michelin Star restaurants and under the tutelage of acclaimed chefs.
After being introduced to the cutting edge experimentation in gastronomy while at El Bulli, under Ferran Adria and Albert Adria, Chef Dodge went to open and operate two restaurants of his own, including Bosq. He is inspired by the roots of a place. From his own roots in the Aspen valley to his extensive traveling and culinary investigations into local food cultures.
Image by Karl Wolfgang
Chef/ Owner
Recognition
DiRoNA Award WinnerJames Beard Guest ChefMember of the James Beard Societyjames beard semi-finalist 2023 + 2024
Molly Dodge
Chef’s Wife + Business Partner
Molly Dodge grew up in St. Louis, Missouri with parents who loved to entertain more than anything else. They would throw huge dinner parties, hootenannies, weddings, receptions, anniversary parties and any other reason to gather people in their home and garden.
Molly’s love for entertaining has become her favorite past time and she has brought that passion into Bosq. When you enter Bosq, her hope is that you instantly feel at home, at peace and are able to relax and unwind with your favorite cocktail or glass of wine.
If she’s not chasing around their daughters, Lennon and Mia, she’ll be sure to stop in and say hello. If there is anything she can do to help your experience, please do not hesitate to reach out to her directly. Molly will be sure to make your evening a memorable one!
Nick Heilman
Sommelier + General Manager
Nick Heileman’s love for food started at an early age as he was raised by a chef, his mother.
With a breadth and depth of experience, Nick has worked in restaurants from dishwashing to bartending. Climbing the ranks and refining his skills Nick has earned himself a Sommelier Certification, along with notable positions with restaurant groups such as Hillstone.
Nick brings a refined palette for pairing wines and spirits that complement the flavors of Bosq. During your evening at Bosq expect his style of hospitality to engage you from anecdotal stories to in-depth culinary knowledge.
Katherine has worked in the restaurant industry for over twenty years. A graduate of Johnson & Wales University, Providence, R.I.
She found love in all things related to food including research & development as well as food science. After graduating culinary school and armed with a culinary nutrition background and a love of science, she decided to forgo kitchen life and went corporate; joining a Fortune 500 company in Pittsburgh. There she worked tirelessly to create and develop ideas that she sees while perusing the aisles at her local supermarket. After leaving Pennsylvania she moved to Southern California to pursue her passion of food and of course palm trees and sunny days. It was in California that she fell head over heels for french cuisine, all year round produce and the perfect setting for farm to table cuisine. After ten years in San Diego, it was time to move along. Taking a hiatus to live life, she joined her husband on a walkabout; doing what they enjoy most, cooking and traveling. After her stint abroad, she landed in Nantucket working the summer season. A new home was calling to her and an opportunity presented itself. Currently on her sixth year in Aspen, Katherine is excited to work alongside Chef Barclay and the team to continue delivering a memorable dining experience.
Katherine
Sous Chef
Mattia
Sommelier
Mattia Magnoni's passion for hospitality began at a young age, running around his grandparent’s restaurant in his small hometown in Marche, Italy. From there he went on to further his education and experience, attending the Hospitality School, Schoula Alberghiera S. Marta. After graduating, he went on to work in Michelin Star Restaurants around the world in London, Gstaad, Milan, Cannes, Dublin and Miami. His love for fine dining, gourmet food, and fine wine lead him on the path to get his Sommelier Certification with a specialization in Italian wines, small producers and unusual grape varieties.
In 2019, his career brought him to Aspen where he found his home in the mountains. On his days off he enjoys skiing, summer hikes, and motorcycle rides around beautiful Colorado. In the off seasons he travels to visit small vineyards and meet with wine makers to further his knowledge and understanding in the wine industry. He is proud and enthusiastic to be a part of the Bosq team!
Jeff porterfield
Sous Chef
Jeff is a self taught chef and has been cooking for fifteen years. He is an expert forager and always out in the woods when he’s not in the kitchen. He comes to work constantly with something fun that he found from the forest. He even has a degree in mycology (study of fungi, mushrooms). We have titled him as the Koji and Fermentation King of the restaurant and is always experimenting with new flavors to bring to life.
Jeff is an Aspen Valley Ski & Snowboard Club ski instructor (sends 20 foot cliffs like nobody’s business) and you can find him skiing in the backcountry on most wintery days.
Jeff loves spending his off seasons learning and growing from other world class chefs and restaurants. This past year he did stages at SingleThread in Healdsburg (3 MICHELIN stars and no. 68 in world) Quintonil in Mexico City (2 MICHELIN stars no. 9 in world). Jeff is a huge light in our kitchen and in our BOSQ family.
Natalie Hayden has always had a passion for hospitality which she attributes to her southern roots.
Shortly after graduating from the University of Louisville she found herself drawn to the mountains of Colorado pursuing a career within hospitality. After residing in the mountains of Winter Park, Colorado and thriving at work she knew she needed to find a home where she could surround herself with others with the same craving for growth and drive to make every evening memorable. Since joining the BOSQ team in 2021 she has made it her mission to not meet a stranger and for everyone who walks through the door finds themselves leaving as family with stories to share.
Natalie hayden
Assistant General Manager