As a recent college graduate, Hunter got a job working the line at Clyde Nelson’s The Home Ranch in Steamboat Springs, to support his ski/fish lifestyle. The job soon became more than that, though, and ultimately inspired him to seek a formal culinary education at London’s Le Cordon Bleu. While there, Hunter also apprenticed at the Goring Hotel, working with chefs from around the globe and developing a passion for all cuisines and techniques. When he came back to the states, he honed his skills as sous chef working for chefs, Frank Bannano in Denver and Jason Wilson in Seattle.
Wanting to move back to the mountains with his wife and kids, he knew Avon would be a good fit for the approachable and casual style of food. In his off time, you can see Hunter either on the river catching hogs, skiing and biking on the mountain or watching his hometown St. Louis Cardinals in the playoffs, again.