Printer-friendly version

Born and raised in Colorado, Chef Mike has been immersed in Rocky Mountain cuisine and lifestyle his entire career. As an avid skier and mountain biker, Chef Weist spent many years in the picturesque ski town of Telluride, Colorado. He worked as the Executive Sous Chef for the critically acclaimed Allred's Restaurant. Under Weist's direction, Allred's was highly honored as one of the country's "Best new restaurants" by John Mariani and Esquire Magazine. He also led the Allred's team to a sold out benefit dinner at the James Beard House in New York City.

After leaving Allred's in 2003, Mike spent a year as Chef Consultant and Guest Chef De Cuisine for Domaine Montagny in Burgundy, France. While at Domaine Montagny Chef Weist and noted Denver restaurateur Cliff Young developed the new concept in ultra luxury travel, the Private Residence Club. In France Weist added to his repertoire the experience of using truly market fresh ingredients matched with world renowned wines of the great Burgundy region.

Today Chef Weist still visits France twice a year to showcase his cuisine at Domaine Montagny. Mike is also the Executive Chef for Samplings Wine Bar & Restaurant in Frisco, Colorado, At Samplings Chef Weist offers sophisticated plates with complex flavors in an upscale casual atmosphere, defining his cuisine as contemporary American with major influences from southern France and northern Spain. Samplings was named best mountain restaurant of the Colorado resort towns.

Recipes:
Vine-Ripened Tomato Tower with Basil Pesto
Smoked Buffalo Flank Steak