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Megan Ossola spent much of her childhood in her family’s kitchen in Washburn, Wisconsin. The celebration of food, particularly its intricate preparation, is an enormous part of her life.
She learned the art of cooking from both her mother and father who were very creative in the kitchen. Her dedication to using the freshest organic ingredients comes from her grandfather, a farmer in Illinois.
Megan received a BA from Reed College in Portland, Oregon where she spent many evenings concocting lavish creations for friends. After college, she spent a number of years working in restaurants across the country where she gained inspiration from regional styles and expertise from other culinary masters.
She moved to Telluride in 1996, and began working as a private chef for local families and visitors in 2000. Her favorite room in any house is still the kitchen.