Co-Founder

Chef Joey’s skill set in the kitchen and beyond is uniquely versatile- having extensive experience in various aspects of a commercial kitchen operation including large banquet hotels, private clubs, and independent and corporate restaurants.

A proud Colorado native, Chef Joey earned his culinary degree at Johnson and Wales University in Denver in 2011. To dive deeper into the science of food, he went on to complete a Bachelors of Nutrition at Colorado State University in 2013.

While completing his studies, Chef Joey worked at a variety of establishments including The Garden of the Gods Club in Colorado Springs, Lucilles Creole Cuisine in Fort Collins, and at the Hyatt Regency Hotel in Denver. In 2017, traded the mountains for the beach, when he moved to the US Virgin Islands to serve as Chef De Cuisine at Caneel Bay Resort. When a series of hurricanes unexpectedly destroyed the resort, he returned to Denver as a sous chef at Former Saint restaurant.

He relocated to the Roaring Fork Valley in 2020 where he became Executive Sous Chef to Top Chef Chef Byron Gomez at 7908 Supper Club in Aspen.

Soon after, he was offered the role of Executive Chef at Free Range Kitchen and led the culinary team with a from scratch, as local as possible menu, as the owners reopened the same concept in a larger and fresh space.

His varied experience of restaurants, hotels, and clubs gives Chef Joey a complete understanding of the hospitality industry, guest relations, and strong leadership skills. His endless curiosity and insistence on perfection drives Chef Joey to create simple, delicious food prepared with care and intention.

Alongside Tiffany, Joey leads The Farmer and Chef, combining their 25 years of experience to offer a fresh take on catering, restaurant consultation and management, and culinary innovation.

Co-Founder

Tiffany began her career in the service industry by waiting tables and bartending her way through college. A professor in the Hospitality Management program at her alma mater, Florida State University, nudged her to give professional cooking a try in 2015. The sounds, the smells, the energy of the professional kitchen…she was hooked! She was soon asked to become a teacher’s assistant for the Hospitality programs hands on catering class which she did for two years while working in a wide variety of restaurants from Liam’s Farm to Table restaurant in Thomasville, GA to the Blu Halo, a high end steak house in Tallahassee.

After graduating with her business degree in Hospitality Management, Chef Tiffany went on to work as a corporate hotel chef for Hyatt Hotels from 2017 to 2020, taking a break to intern at Chef Rick Bayless’ Michelin starred Topolobampo in Chicago for six months where she learned about regional Mexican cuisine and fine dining techniques.

From here, Tiffany continued to hone her culinary, guest relation, and banquet skillset through working at various hotels and restaurants.

In 2020, upon relocation to the Roaring Fork Valley, Tiffany had the opportunity to expand her passion for local food by participating in Stone Barn’s Harvest Corps program through Sustainable Settings Ranch in Carbondale, Co. There she spent a month learning how to cultivate the highest quality, beyond organic- Biodynamic food and having the honor of preparing beautiful meals for the crew with this bounty.

Alongside Chef Joey, Tiffany leads The Farmer and Chef teams in the arts of catering services, customer service, event planning, and creative problem solving.