Chef Brings Fresh, New Approach to Mountain Dining


Posted Thu, Nov 4, 2010

By Aaron Skoglund

NEDERLAND, Colo. — In a town that doesn’t always welcome change, one chef is resurrecting the gastronomic experience in Nederland to the appeal of many.

Josh Taillon, owner and executive chef of The Savory Cafe, is altering the dining experience for locals and visitors alike, preparing elegant, yet unpretentious dishes with fresh, local ingredients. He concocts his menu daily with an impromptu approach that makes each visit to The Savory a unique one.

“ I try not to cook the same thing twice because that bores me,” explains Taillon, whose creativity is constantly challenged with his market basket approach. “My focus right now is having the integrity of knowing where my ingredients come from.”

If Taillon isn’t working in his restaurant, he may likely be down shopping at markets for fresh, seasonal ingredients. Wednesday nights feature a Mexican theme, made in part with produce that the chef buys, the same day, from a small market in Boulder. Sushi might require him to visit to an Asian market for necessities such as rice, nori and ginger. Once a month he picks up half a cow from Colorado’s Best Beef, also in Boulder.

Taillon purchased the restaurant in May, fulfilling a goal that originated over a decade ago when his parents suggested he explore the idea of attending culinary school.Picture-52

“The whole time I’ve been cooking it’s always been a dream of mine to own my own restaurant,” said Taillon.

Upon graduating from Paul Smith’s College in upstate New York, the chef spent two months in Donzy, France, honing his skills at a small, rustic hotel.

“After I went to France, it was just like, this is it,” said Taillon. “This is me. This is what I’m doing.”

Taillon relocated to Vail for a summer externship, cooking at The Cordillera, followed by a stint at Larkspur Restaurant. Next, he moved on to the Boulder area, working at Q’s for five years, which he says has been a major influence on his culinary style. Additionally, the chef has cooked at The Kitchen, The Empire and Gold Lake.

Before taking over The Savory Cafe, maturing local chefs found it difficult to practice their trade in a challenging environment.

“It gives people an opportunity to live in the mountains and have an awesome place to work,” said Savory sous chef Chris Canales, who started working with Taillon at Gold Lake.

“He puts in a lot of hours and you can tell,” said Canales. “If there was an owner that didn’t put the time in that he’s put in, the restaurant definitely would not be successful.”

One Response to “Chef Brings Fresh, New Approach to Mountain Dining”

  1. Mattye Crowley Says:

    I really love the way this written because you have manger to make this really interesting and it being about a restraunt


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