Eat Dank Food.
Offers remote services
Offers remote services
$150/person
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Introduction: Dank (adj): a term used for something of High Quality
Hi! I’m Chef Shelby and I started Eat Dank Food in 2014 as a way for me to share my love for intimate dining experiences tailored to foodies. I work with my clients to create a custom menu every time with a high emphasis on attention to detail.
I enjoy using organic and local ingredients whenever possible and have experience with a wide variety of different cuisines and diets. Originally from the East Coast, I have worked as a whole animal butcher and in top fine dining restaurants in Vail, CO, San Francisco, CA, Philadelphia, PA, and Long Beach Island, NJ. I have spent the majority of my career for the past 11 years in Vail, CO and travel throughout the Colorado Rockies.
Let's Eat Dank Food!
This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Personal Chef - Breckenridge 2021
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Reviews
Customers rated this pro highly for work quality, professionalism, and responsiveness.
Exceptional 5.0
9 reviews
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Leigh O.
Personal Chef
Shelby, the chef of Eat Dank Food, is one of those rare people who can cook at four-star levels while remaining approachable and open with the guests. She took tremendous care to collaborate with us on menu options, as well as being willing to come early and demonstrate her cooking in a “cooking class” style. We had younger 20s crowd who wanted to learn some of the recipes, and Shelby was perfect. You can tell she is passionate about delighting people with her cooking and wanting to teach others.
Every single detail was well thought out, from the grass-fed dry aged ribeyes that were hand picked from her Denver while animal butcher to a corn eloute soup that had been made from scratch - down to the roasted chicken bones that she had tended to for 24 hours in making the Demi for the soup. The flavors were amazing. Each course surprised and delighted us!
We highly recommend your taking Shelby up on offering to bring Ellery, who bartended and served and made the whole experience even easier on us and allows Shelby some space while cooking to not have to worry about the other details. Ellery is delightful, and her two cocktail suggestions (Grapefruit Sage Paloma and Whiskey Meyer Lemon Sour) were big hits! It’s totally worth the extra expense as this added a lot of value while we relaxed.
All that to say, if you want an authentic dining experience while in Vail or Breckenridge, you can’t get anything this wonderful eating out. Eating in is the way to go.
Mar 12, 2021
·Verified
Rob Y.
Personal Chef
Shelby was brilliant! Traveling across the country and renting a home for a week, site unseen was very stressful. We asked Shelby to come in and prepare a special meal. She was able to prepare an unforgettable meal with a third of our guests having different food restrictions. She brought everything with her, the area tends to be very limited. The table looked phenomenal and our guests couldn't stop raving about the food. Shelby will never be forgotten in our tales of Granby.
Sep 26, 2021
·Verified
Sherry S.
I had a girls weekend planned in Aspen and with town being so busy, we decided we'd rather enjoy our beautiful Airbnb and do dinner there. With only two days notice, Chef Shelby planned a 4 course dinner for 8 of us and was even able to accommodate our lengthy list of dietary restrictions(thank you!!). Highly, highly recommend if you're looking for a memorable dining experience!
Mar 29, 2021
Diane F.
The food was spectacular, everything prepared beautifully, everything taste amazing Shelby was lovely to have in our home !
Aug 1, 2021
Rachel H.
Personal Chef
We had a wonderful and memorable evening with Shelby from Eat Dank Food! The food was outstanding and Shelby was sweet, accommodating, and incredibly knowledgable. An A+ experience. Would highly recommend.
Jul 7, 2016
·Verified
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Shelby Lewis
FAQs
- What is your typical process for working with a new customer?
I like to ask if there are any allergies, dietary restrictions, or must-haves for the menu. Are there any children in the group? Would you like a server(s)?
- What education and/or training do you have that relates to your work?
I've worked as a whole animal butcher and have 11 years of on the job culinary training working exclusively in fine dining restaurants.
- How did you get started doing this type of work?
I started my culinary apprenticeship at age 19 in Vail, CO under Chef Paul Wade, 5 time James Beard Award Winning Chef