chef de partie
Colby is a forager, a diver, an outdoorsman, and an incredible cook. He loves putting together meals made with fresh, wild, hand harvested foods. When he says hand harvested, he means it! He goes free diving, spearfishing, hunting and mushroom foraging on his days off. Some of his specialties are Japanese sushi and sashimi. He loves the challenge of setting up a kitchen outside and serving 300 or more people with Field to Table. It may be hard to believe, but his cooking experience hasn’t all been outdoors. He has experience at other restaurants cooking Greek food, American Seafood, Italian, and in his family’s kitchen since he was just a little guy.
Favorite Dining Experience:
“Campsite cooking. Rustic and simple. Enjoyed with a craft beer.”