Frank Kerstetter comes to us from Denver Co. He has been with us for a decade and has brought a level of excellence to our company that continues to set us apart.
Frank has excelled in the culinary arts for over 30 years and feels very fortunate to love what he does. Frank’s cooking style is based in Classical French with regional American and Mediterranean influences. His back ground has been shaped by working in high end resorts and restaurants.
Frank graduated from the Culinary Institute of American in 1981. He was Chef de Cuisine at Papillion Café in Cherry Creek, Colorado; consistently rated 96 by Zaggats. During this time Papillion was chosen by Gourmet Magazine as one of the 10 Best Restaurants of the West. He was also working Pastry/Sous Chef at Mirabelle in Beaver Creek and had dishes featured in Bon Appetite Magazine.
He is passionate and dedicated to his field and this truly shows in Frank’s work. His experience from wine pairing, pastries, breads, charcuterie, and artistic meat and fish preparation give him the vast canvas upon which he creates daily.
Our guests come for the fishing but come back for the food.