The 5 Best Chefs Around Grand County

A chef’s decisions shape a meal long before the first plate reaches the table. Ingredient sourcing, technique and kitchen coordination all influence how a menu comes together, from Spanish paella to seasonal American dishes. The chefs recognized in the Best of Grand contest reflect the range of dining available across Grand County. Their work spans restaurant kitchens and private homes, bringing international flavors, regional traditions and personalized menus to the Fraser Valley.

Alberto Sapien || Tabernash Tavern

Executive Chef Alberto Sapien directs kitchen staff and develops seasonal menus at Tabernash Tavern in Tabernash. His internationally inspired offerings include seafood, steaks and global comfort food. Drawing on culinary training and fine-dining experience, Sapien emphasizes balanced flavors, careful ingredient selection and detailed plate presentation.

Josh Keen || Fontenot’s Seafood & Grill

Cajun, Creole and seafood specialties guide Josh Keen’s work as executive chef at Fontenot’s Seafood & Grill in Winter Park. He oversees daily preparation, menu development, sourcing and kitchen staff, with attention to fresh seafood and house-made sauces. Keen preserves traditional Southern flavors while adapting dishes to the restaurant’s mountain setting.

Neil Velasquez || Paella’s Restaurant

Traditional Spanish cooking is central to Neil Velasquez’s role as head chef at Paella’s Restaurant in Winter Park’s Cooper Creek Square. He directs paella preparation and tapas development, using specialized pans, saffron and imported Spanish ingredients alongside fresh local produce. His hands-on approach emphasizes traditional techniques and Mediterranean flavors.

Jordan T. Strack || Après Eats

Jordan T. Strack brings private chef services and boutique catering to homes and lodges throughout Winter Park and the Fraser Valley through Après Eats. As founder and executive chef, he handles consultations, custom menus, ingredient sourcing, preparation and tableside service. His multicourse dinners and après-ski offerings combine fine-dining techniques with comfort-focused mountain cooking, tailored to clients’ dietary needs.

Kenneth Carter || Solstice Winter Bistro

Seasonal American bistro dishes, small plates, handcrafted pasta and sustainable seafood form the menu at Kenneth Carter’s Solstice Winter Bistro in Fraser. As owner and executive chef, Carter guides the restaurant’s culinary direction through scratch preparation, seasonal sourcing and precise technique. His fine-dining background informs an evolving menu with an emphasis on creative flavor pairings.

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