Chef/Partner Bryan Nelson

Bryan Nelson began his culinary career at Western Culinary Institute in Portland Oregon, and the acclaimed French restaurant La Folie in San Francisco. After moving to Aspen in 1997, Bryan honed his skills in some of Aspen's top kitchens before opening Pacifica Seafood and Raw Bar in the winter of 2003. Bryan insures that his food is treated with special care from the source to the table. He has developed relationships with fishermen and oyster farmers from British Columbia and Kodiak Alaska to Hawaii. He carefully cuts every fish him self and insures its quality while commanding Pacifica's open kitchen. At home you'll find him with his wife Jodie and their son Owen.

"What I love about Pacifica is having the opportunity to be involved in the entire dining experience. Our open kitchen allows me to interact with our guests as well as our chefs; and because of our size, I can ensure the quality of every dish. My partners are also very involved and love talking about food and wine with every table. I think we offer a unique dining experience - we're very hands-on."