The 5 Best Chefs

Behind a memorable restaurant meal is a chef balancing creativity, technique and the demands of a busy kitchen. Some draw inspiration from international culinary traditions, while others reinterpret regional ingredients or elevate familiar comfort foods. Steamboat Springs chefs bring a variety of backgrounds and approaches to their menus, contributing to the Yampa Valley's diverse dining scene. The Best of the Boat 2026 puts the spotlight on the culinary professionals shaping those experiences.

Kate Rench || Cafe Diva

Seasonal ingredients and refined culinary techniques guide Kate Rench, executive chef and partner at Cafe Diva in Ski Time Square at the base of Steamboat Ski Resort. A graduate of the French Culinary Institute in New York City, Rench previously worked at Jean-Georges Restaurant in Manhattan before eventually making her way to Steamboat Springs. She develops seasonally changing menus featuring naturally raised meats, sustainably sourced seafood and produce from small family farms. Her cooking draws on French techniques and international influences, creating distinctive dining experiences. Through seasonal menu changes and an emphasis on thoughtful wine pairings, Rench helps maintain Cafe Diva's reputation as a destination for upscale mountain dining.

Charlie Klein || Aurum Food & Wine

Seasonal American cuisine is central to the culinary approach at Aurum Food & Wine, where Charlie Klein serves as chef de cuisine. Located along the Yampa River in downtown Steamboat Springs, the restaurant offers a menu featuring contemporary preparations of meats, seafood, vegetables and other seasonal ingredients. Klein works within a culinary program that combines refined dishes with a relaxed dining atmosphere. Aurum's offerings extend beyond traditional dinner service to include happy hour, private gatherings and special events, giving guests several ways to experience the restaurant's cuisine.

Collin Kelley || Primrose

Fine-dining experience and an emphasis on quality ingredients define the work of Collin Kelley, chef and owner of Primrose in downtown Steamboat Springs. The restaurant offers a dining experience centered on steaks, seafood and contemporary culinary preparations, complemented by a selection of wines and craft cocktails. Kelley is also the owner of Cypress, another Steamboat Springs restaurant, and has continued developing new culinary concepts in the community. His approach emphasizes carefully sourced ingredients, food prepared from scratch and a commitment to expanding the area's dining options.

Joe Campbell || Besame Steamboat

Latin American and Spanish culinary traditions inspire Joe Campbell, executive chef at Besame Steamboat on Lincoln Avenue. Campbell helped develop the restaurant's culinary concept alongside restaurateur Hannah Hopkins, combining Spanish-inspired tapas with Latin American flavors and contemporary cooking techniques. His background includes leadership roles at several Steamboat Springs restaurants, including Ragnar's, Hazie's and Mambo Italiano. At Besame, the menu emphasizes bold flavors, shareable dishes and inventive presentations, bringing international influences to the downtown dining scene.

Tres Holloway || T Bar at Steamboat

Creative interpretations of casual mountain food are a hallmark of T Bar at Steamboat, where Tres Holloway has played a central role as chef and owner. Located in Ski Time Square, the popular après-ski destination offers an eclectic menu that combines familiar comfort foods with international influences. Its offerings include specialty paninis, street tacos, flatbreads, soups and other inventive dishes. Holloway's culinary approach brings variety to the slopeside dining experience, giving skiers, snowboarders and other mountain visitors an alternative to traditional ski-area fare.

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