Meet The Chef

Mackenzie grew up in the mountains of Colorado, cooking with her parents and grandmother and enjoying everything the great outdoors of Colorado has to offer.

In 2014, she followed her passion for cooking and enrolled in the Auguste Escoffier School of Culinary Arts in Boulder, Colorado.

From there, she took a seasonal internship at a guest ranch, cooking a variety of hearty, delicious meals that showcased local fare. When the season ended, she ventured to Castle Rock to help open VistaVino, a modern Italian grill. Mackenzie quickly elevated her role, becoming Executive Sous Chef in less than a year. She dedicated herself to mastering the ins and outs of Italian cuisine.

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After five years, she was ready for a new challenge and went to work for Devil’s Thumb Ranch, a five-star resort in the Fraser Valley of Colorado. From sous chef to chef de cuisine in just two months, she took pride in highlighting the Wagyu beef raised on-site and furthering her love for whole-animal butchery. During her three years there, she formed close relationships with local ranches, farms, apiaries, and mushroom cultivators—connections that continue to inspire her ingredient-driven approach to cooking.

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Looking for a more personal connection to her guests, Mackenzie transitioned into the private chef realm, where she crafts tailored dining experiences ranging from intimate dinners to immersive cooking classes and bespoke events. Her cuisine celebrates Colorado’s mountain terroir with refined technique and seasonal creativity.

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Mackenzie’s culinary work and philosophy have been featured in Forbes, Moveable Feast, Men’s Journal, 5280 Magazine, and multiple times in the Vail Daily Magazine, earning her recognition for her thoughtful approach to fine dining in the Rocky Mountains.