Ben Ross
A native of small town Carlisle, Iowa, Ben found his calling to cuisine after moving to Colorado when he finished school. After obtaining a bachelor’s degree in physics with minors in math and computer science, Ben’s adventurous nature called him to Breckenridge to get his fill on the mountain and try his hand in the kitchen before starting a career in his field. Under the tutelage of two knowledgeable chefs, most recently executive chef Steve Arndt, Ben rose to sous chef in a Vail Resorts restaurant. He was put in charge of running the fine dining dinners as well as assisting and occasionally running weddings at two popular on mountain venues. Seizing the opportunity to broaden his culinary experiences, he became a private chef for At your Breck and call. Currently Ben enjoys the freedom and creativity that the niche allows him.
Brenton Lott
Brenton Lott, born and raised in Vermont, discovered his love for food and its origins in his early teens and while attending culinary school. After graduating from the New England Culinary Institute in 2010, he worked in various kitchens across Vermont, gaining experience in fine dining. While he didn’t work for any famous chefs or award-winning restaurants, he fully embraced the culinary world and the lessons it offered. In 2019, Brenton moved to Colorado, where he designed a menu inspired by his culinary journey. His creations reflect his experiences traveling through Southeast Asia, Europe, and his roots in Vermont. His passion for food comes from his parents and the many chefs who taught him countless techniques. To Brenton, the best part of being a chef is the endless opportunity to learn and grow.
Eligar (Eli) Sadeh
I am passionate about food and health for people and the planet. Cooking for others is my love language. We can thrive together in community through food. I have been cooking for 40 years with inspiration from my mother and as a Personal Chef. I specialize in Mediterranean, Asian, Farm-to-Table Colorado, and Plant-Based cuisines.
*Eli is only available for bookings in Summit County during winter season.
Karen Safris
I became interested in cooking as a child and loved to help my mom garden, cook and bake. As an adult, I loved to host dinner parties and cook for my friends. I graduated from the Iowa Culinary Institute with a degree in Culinary Arts. During that time, we created internationally-themed gourmet dinners for 200+ people and had the honor of working with a group of chefs from France as part of an exchange program to learn skills from them and create gourmet dinners. I also worked in the Bistro to create lunch menus and learn each cooking station. I have also worked for a catering company for two years where we did all different size events from intimate dinners to large weddings. In addition, I worked as a Food Stylist for Meredith Corporation where we made and styled food for publications such as Better Homes and Gardens, Family Circle, Food and Wine, and Southern Living as well as special interest publications.
Steve C Arndt
I started in the restaurant business at the age of 14 at the Tea Room Alpenrose in Vail, Colorado. I have pursued this passion over the last 40 years in various capacities ranging from Dishwasher to Senior Executive Level Chef. I graduated from College with a Culinary Arts degree, I have worked in over 28 restaurants, and have opened 7 of those from the ground up. Locations in Tucson, AZ; Vail, Colorado; and Casco Veijo, Panama. I have also catered many large events such as The Pro Challenge, Wings over Denver, Make - a – Wish Foundation, Tour De Tucson, Tucson Beer Fest and the Invictus Games to name a few. I have been married for 25 years, have 3 teenagers, and I enjoy spending time with them. Also, having grown up in Vail, Colorado, I love the mountains and all that they offer. Food is a passion of mine and being able to create a unique culinary experience is something I strive for.
Thomas (Tom) Baader
NYC-based chef with 16 years of hands on training. Spent my time working under Michelin-starred chefs including Jean-Georges, John Fraser, Amanda Cohen, and Markus Glocker. Culinary Arts graduate passionate about crafting exceptional dishes that hold true to tradition while elevating flavor and technique. Thank you for allowing me to curate a special experience for you and your guests.
