Hannah Hopkins

EXECUTIVE CHEF

Hannah Hopkins had already spent 15 years in the NYC metro area where she kept herself very busy, opening her first restaurant, Dish Bistro and Wine Bar and Hopkins Catering Company before deciding to move her family from the hustle and bustle of the city and settle in the Yampa Valley. Having been featured in the New York Times, coupled with her appearance on Food Networks Chopped, she has proved herself a go-getter with exceptional skills to back up her craft. Hannah is truly passionate about food and her travels through Europe have inspired the way she sees restaurants, travel, wine, music, art and how they are all connected. She lives in Steamboat with her husband and three children where she enjoys pate, good cheese, anything pickled, spicy, truffles, olives, seafood and really good cake!

Our Chef De Cuisine, Michael Goldberg is a good ole Jewish boy from Detroit who loves to cook Italian and Mediterranean. He worked his way up the ranks starting out as a busser at Mambo but eventually left to move back home and work in the kitchen of Seldon Standard (voted best new restaurant in Detroit) under Chef Any Hollday. However, the notorious Yampa Valley Curse called him back to Steamboat where he has developed our fresh pasta program and helped to develop new small plates with stellar attention to detail. He spends his free time further educating himself and reading and loves butchery and curing. He may or may not get crazy about certain things, like fresh pasta and salsa verde.