Hannah Hopkins is an accomplished, hyper-creative, entrepreneurial restaurateur and the creative force behind several high-end, yet casual establishments with a fiercely loyal following and solid reputation for creative, inspired cuisine.Hannah spent fifteen years as a chef in the NYC metro area where she started Hopkins Catering Company and soon after her first restaurant, Dish, in Mahopac, NY. Dish soon gained a loyal following, landing Hannah a New York Times review and an appearance in season three of Food Network’s Chopped.
In 2011 Hannah sold Dish and started a new adventure, relocating her family to Steamboat Springs, Colorado, taking on the Executive Chef position at Mambo, later becoming co-owner and Operating Partner in 2015. At Mambo, Hannah redefined a Steamboat staple with a creative and sophisticated approach to regional Italian and New-American fare, which remains a favorite among locals and visitors year-round.
After her success at Mambo, Hannah co-founded her third restaurant Bésame, also located in downtown Steamboat Springs. Bésame incorporates hip design, classic and local art work and a sophisticated, yet welcoming menu. Her versatile chef experience has led to a global cuisine inspired eatery with a truly neighborhood feel that encourages multiple customer visits per week and a brand identity that combines cosmopolitan cuisine with an authentic alternative vibe.
Hannah is always trying to further educate herself through travel, wine, art, music and by surrounding herself with the most talented people she can find. She is an accomplished chef and restaurateur who leads by example and runs top notch, professional and efficient establishments.
Hannah lives in Steamboat with her husband and three children, where she enjoys the outdoors, traveling, good food, wine and spending time with her family and their dog, David Bowie.
Born and raised in Minneapolis, Joe started his cooking career at the young age of 14, working his way through the ranks. Joe’s unwavering interest in making food look as beautiful as it tastes led him to getting serious about his craft, attending Le Cordon Bleu (LCB) and graduating at the top of his 2005 class. After LCB, Joe turned his culinary talents toward fine dining, training under James Beard award-winning Chef Tim McKee and award-winning Chef Landon Schoenfeld. Chef Landon gets all the credit for nurturing Joe’s passion and sparking his drive to constantly grow and learn. His passion for food and travel took Joe across Asia, where he had the unique opportunity to train under a former Chef for the Royal Family of Thailand.
In 2013, Joe made his way to Steamboat Springs after being recruited to Ragnar’s as the Executive Chef. His success at Ragnar’s led him to revamping another Steamboat staple, Hazies at the top of the gondola. Joe’s stylish and unique menu allowed Hazies to become one of the top-rated restaurants in Steamboat. In 2016, the Colorado Tourism Board selected Joe to represent Steamboat at a food show in Los Angeles. A brief stint in Telluride at the prestigious Hotel Madeline allowed Joe to further his skills, but Steamboat called him home. Joe returned to Steamboat to take on the role of Executive Chef at Mambo, introducing his take on modern Italian cuisine to the already popular menu.
In 2018 Joe and Co-Founder Hannah Hopkins collaborated to bring Steamboat a new cutting-edge restaurant, Bésame , a Latin fusion inspired creation. Bésame has allowed Joe to grow as a chef through endless learning opportunities, which earned him a loyal following in the community and amongst his peers. His cuisine is flavor packed, authentic and highlights the sweet, salty, sour, spicy and savory flavors that have been inspired by his travels. Joe continually delivers world class fare and Bésame is a must-do for any visit to Steamboat. While Joe enjoys the challenges of his new position as dual Executive Chef of Mambo and Bésame, he still makes time to travel and continues to takes every opportunity to learn and to fine tune his craft.
Born and raised in the Chicago area, Natasha was exposed at a young age to good food, art and music. While attending Indiana University, Natasha accepted a position at a local country club running events, catering and bartending her way through school which cemented her love for the field. After venturing into the advertising world, some good advice from her father lead to Natasha’s travels into the National Park System, where she happily worked the bar at the Old Faithful Inn for 4 years. During this time, she was recruited to the world-renowned Steamboat ski resort and remained with the resort for 10 years, learning every position from host to bar manager to event coordinator. Natasha’s involvement in wine festivals, fine dining, concert series, staff development and her lead-by-example style, has led her to the General Manager position at Bésame. Natasha credits her travels around the world with allowing her to connect with all types of people through food, music and love of travel. Natasha’s background, hands on approach, keen sense of service and intuitive management skills have contributed to the success and continued growth of Bésame.
When not at work, Natasha enjoys traveling, exploring off the beaten path restaurants, yoga, hiking, photography, reading and continuing her education of food, wine and cocktail trends.