Forage Breckenridge's entire ethos is to celebrate all that is amazing about our very special area. Food, culture and history have been combined into a one-of-a-kind dining experience. One dining table. 16 guests. One unique dining experience.
About us
Our team
Ryan Cook has a career spanning much of the globe, and has been the driving force behind the launch of a number of high level restaurants. He has worked with a number of chefs at Michelin-starred restaurants including Tom Aikens, Colin McGurran and Claire Smith at Gordon Ramsey’s Royal Hospital Road - acting as Head Chef, menu designer and has even helped design and prepare Great British Menu winning dishes. For Ryan it's not just about showcasing his technical excellence - it's the provenance of his ingredients and the story behind his dishes.
Ryan Cook
Claire Preen is an accomplished chef and cooking author. She started her career with Trust House Forte, and has since owned a number of restaurants and appeared on a number of international TV programmes . She has worked under Michelin star winning chef Robert Brunel and is an accomplished chocolatier - having launched the multi award-winning Blue Mountains Chocolate Company and Hunter Barn in Australia. As her writing shows - Claire believes that every dish or ingredient should have a story - or be born from her own personal experiences.
Claire Preen
Austin Maki has been involved in cooking since he was young, growing up in Colorado and at the restaurant his parents owned in Woodland Park. Cooking his way through high school he soon found a passion for ingredients and the stories behind them. A graduate of Colorado Mountain College’s culinary school, he has been working his way up in fine dining establishments throughout Colorado. Most recently he helped open Matt Vawter’s Rootstalk in Breckenridge, and later having his kitchen achieve a James Beard award.
Austin Maki
