Our Executive Chef, Brian Batten, offers a cuisine that has been described as new American with French technique set in the frame of elegant dining at the social heart of the town – where locals meet and visitors return.
Brian lives in Telluride with his wife Autumn, and son J.B., balancing family and his passion for cooking, while managing a world class kitchen.
An avid snowboarder and outdoorsman, Telluride is a natural fit for Batten because of its natural beauty as well as the cutting edge food scene of this mountain hamlet.
Brian competed for the position of Sous Chef at the New Sheridan, acquiring the position in 2010, and accepted the top position of Executive Chef in 2015.
Brian is a southern New Jersey native. He began his culinary journey at the age of thirteen working for a family friend’s catering company. At age sixteen Brian joined the ACF (American Culinary Federation), a distinguished honor at such a young age. As a member of the ACF, Brian was introduced to some of the finest chefs from Atlantic City to Philadelphia.
The experience opened Brian’s eyes to the exciting world of Culinary Arts. At age 17, Brian was asked to participate in the Junior Culinary Olympics, where his love of cooking continued to blossom. Following this experience, and after working in catering, bakeries and other restaurant internships through the ACF, Brian was accepted to the Academy of Culinary Arts in May’s Landing, New Jersey, graduating with honors in 1995.
Eager to gain as much experience as he could to further his career, Brian worked in many high end restaurants on the East Coast. Equipped with a Bachelor’s Degree in Culinary Arts and 12 years of experience, Brian followed his dream to move west.
In 1996 Brian moved to Denver, cooking in many fine restaurants in this growing culinary mecca, and learning under some amazing chefs. While fine tuning his skills in Denver’s culinary scene, Brian was introduced to Telluride.
Telluride Chef Since 1999
Relocating to Telluride in 1999, Brian’s would see his career advance, taking positions from Chef de Cuisine to Executive Chef at Allred’s, Las Montañas and Blue Point. Brian also furthered his culinary knowledge by accepting stage opportunities in Los Angeles and Las Vegas.