Trained chefs bring spice of life to region
A funny thing happened in Fort Collins at the turn of the 21st century. The population trigger – 100,000 – that caused corporate fast-food chains to storm the market also acted as a magnet for their antithesis: independent chefs trained at top culinary schools with some serious experience.
In 2002, Tom Stoner and his partner Martin Dickey were looking for a place to try out a concept: a restaurant that served only soups and salads. What few people knew was that Chef Tom had trained at the Culinary Institute of America in Hyde Park, N.Y., and had been executive chef…
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