Culinary Director of the Cooking School of Aspen and
Executive Chef Rustique Bistro
Executive Chef Barclay Dodge has truly dedicated his life to following his passion for cooking, operating and owning restaurants. Beginning his career at the age of seventeen in his hometown of Aspen, Colorado, Chef Dodge worked in local restaurants washing dishes, prepping the kitchen, and bussing tables. After a few years working at the bottom of the culinary food chain, Chef Dodge decided to move to San Francisco to attend the California Culinary Academy. During his time in San Francisco, Chef Dodge worked in some of the city’s best restaurants. Hankering to go abroad, he moved to the Mediterranean, traveling throughout France, Italy, Spain, and Morocco.
Chef Dodge experienced a variety of cultures, which impacted his cooking and transformed him into an avid traveler. Chef Dodge returned to the States working as a line cook for Charles Dale of Renaissance Restaurant in Aspen, and quickly rose through the ranks to the honored position of Chef de Cuisine.
The turning point in Chef Dodge’s culinary career is the time he spent in Spain working under the tutelage of Ferran Adria at El Bulli, the acclaimed Michelin three-star restaurant. Dodge spent the next year in Spain, later working at another Michelin two-star restaurant, Can Caig in Barcelona. After learning the intricacies of Catalan cooking, Dodge returned to the States, opening Restaurant Mogador – the culmination of his culinary endeavors abroad. He continued to study abroad in Spain during his off time, balancing time in Spain with time at his restaurant. While running Restaurant Mogador, Dodge cooked at the James Beard House, and won the Distinguished Restaurants of North America Award (DiRoNA). Chef Dodge went on to work at the Rancho Valencia Restaurant, located in the Rancho Valencia Resort and Spa in San Diego, California.
He since has brought his international culinary skill as Executive Chef to Pacifica Restaurant & Oyster Bar in his home town of Aspen, Colorado. Focusing on a core seafood menu has expanded Chef Dodge’s repertoire and mastery of seafood cookery. Working closely with the owner and general manager to bring costs back in line, the group greatly turned the restaurant around to a profitable business.
Looking forward to taking his talent and drive back into his own restaurant once again, Chef Dodge is currently working as Culinary Director of the Cooking School of Aspen
Is there a humorous experience or something of interest that happened during your life that has contributed to the kind of chef you are today?
What is your favorite restaurant to dine in?
What got you into cooking?