Before moving to Steamboat, Hannah Hopkins spent 15 years in the NYC metro area where she opened her first restaurant, Dish Bistro and Wine Bar as well as Hopkins Catering Company. Write-ups in the New York Times and an appearance on Food Network’s Chopped proved Hannah’s mettle as a go-getter with exceptional culinary skills. Here, in the Yampa Valley, Hannah served as Executive Chef at Mambo, ultimately rising to co-partner and Operations Manager. She also initiated, and oversaw, the redesign of Mambo’s interior as well as its menu offerings. Hannah is truly passionate about food, always trying to further educate herself, and her travels through Europe and South America informed how she sees the connection between restaurants, travel, wine, music and art. In addition to her role as operations manager of Mambo, she will occupy the same role at her latest venture, Bésame, an inspired collection of regional Latin flavors located in the heart of Steamboat Springs.
Hannah lives in Steamboat with her husband and three children where she enjoys hiking, the outdoors, traveling, cooking, drinking wine, and spending time with her family and their dog.
Born and raised in Minneapolis, MN, Joe started his cooking career at just 14, when he took playing with his food to a whole new level. His unwavering interest in making food taste the best it possibly could, led him to getting serious about his craft, and soon after he chose to attend Le Cordon Bleu (LCB), graduating at the top of his 2005 class. During his time at LCB, Joe was a member of their competition team and won a scholarship after taking first in an Iron Chef competition. After school, 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 his passion and sparking his drive to constantly grow and learn. His passion for food took Joe across Asia where he had the extraordinary fortune to receive culinary training by a former Chef for the Royal Family of Thailand.
2013 is when Joe landed in Steamboat, joining Ragnar’s as their Sous Chef. By season’s end, he had been promoted to Executive Chef and spent the next couple fo years at the helm. It was then that he was asked to revamp Hazie’s—taking it over and making it one of the top rated restaurants in Steamboat. Both Ragnar’s and Hazie’s received OpenTable Diner’s Choice Awards each year he was there. In 2016, the Colorado Tourism board selected Joe to represent Steamboat at a food show in Los Angeles, CA. Then came a brief stint in Telluride at the prestigious Hotel Madeline, but Steamboat called him home. Upon his return to Steamboat, Joe found himself as the Chef de Cuisine for Mambo, and is taking on that same role for Bésame, Steamboat’s newest destination for an inspired collection of regional Latin flavors.
In his free time, Joe is constantly honing his culinary skills and knowledge, while, of course, taking advantage of Colorado mountains. When he’s not in the kitchen, you’ll find Joe hiking, climbing mountains, camping, backpacking and pretty much anything that involves being outdoors.
Bésame’s manager, Nicci Curd, is a true Steamboat local, and restaurants are in her blood. A member of a long-standing industry family, she started as a dishwasher and worked her way up to head bartender for a busy Denver martini bar. She considers her extensive history in restaurants to have been the best education and training she could have ever asked for, and her fine dining experience spans Asian, American, Italian, Latin and French cuisines. Nicci is also a dancer and singer and, at Bésame, she’s looking forward to creating an authentic Latin experience, infused with, and complemented by, both music and the arts.