Member since: December 09, 2016
Verified by

My resume

  • Gardening
  • Chef
  • Private chef

“Jerry Donohue began his culinary education in this mother’s kitchen at a very young age. His mother, hailing from Sicilian descent, taught him the importance of ‘Slow Food’. Being an avid fisherman and spending his youth in his mother’s gardens, he learned the importance of environmental responsibility and sustainability of locally sourced food. A lesson he has carried with him throughout his career. “He spent his collegiate years studying environmental biology, but soon found himself drawn to the life of a culinarian. Starting out as a line cook at the prestigious Coleman Brooke Tavern at the Inn at Jackson Gore on Okemo Mountain in Vermont, he worked his way up the ranks in kitchens throughout New York City, New England Aspen and Philadelphia. “Becoming the youngest Executive Chef at Bala Golf Club, America’s oldest private golf club, he brought with him his passion for preservation of traditional and regional cuisine. Jerry has worked tirelessly with local farmers to bring and uncompromising level of quality food to the table at all of his restaurants. In his newest adventure in Colorado he has developed a great deal of relationships with the vast network of farmers and ranchers of the Roaring Fork Valley and surrounding areas.”