Matt Vawter: A Legacy of Fine Dining

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Matt Vawter rose quickly through the ranks after graduating from CMC with a degree in culinary arts. He is currently the proprietor of the award-winning restaurant Rootstalk in Breckenridge.

A native of Summit County, Matt returned to the mountains after making a name for himself as executive chef at Mercantile Dining & Provision in Denver. Matt often hires fellow CMC grads to work for him.

"My education at CMC has helped me in my career because of the three years of true kitchen experience,” Matt says. “Not only was I introduced to all of the elements of classic cuisine, but I also was able to apply my classroom education in kitchens around the resort on a daily basis. When I graduated, I was ready to step into any kitchen I wanted to.”

Clarke, Kevin

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photo - Kevin Clarke with culinary students

Kevin Clarke

Director of Culinary Education
970-496-4153 | kclarke@coloradomtn.edu

Education

  • BS and JD in Business Administration, University of Colorado

Kevin Clarke is a 1996 graduate of Colorado Mountain College's first Culinary Arts class and has been the director of the Keystone program since 2000. He has been involved in the food and beverage industry for over twenty years with experience ranging from being the chef of a white water rafting company to the Chef de Cuisine for the historic Ski Tip Lodge in Keystone, Colorado.

Kevin has been actively involved in culinary competitions for the past fifteen years and acts the coach for the student competition team at Keystone, leading them to several state championships.

Kevin urges culinary candidates to seriously consider Colorado Mountain College when looking for a respected program that can translate into a five-star career:

"Colorado Mountain College's apprenticeship program is so unique and powerful because it gives students the advantage of having three years of work experience while in training. Other schools' programs are primarily based on classroom lectures, so their students lack real world experience and experience combined with education is what will get you the job you are looking for."

2022 CMC Breckenridge & Dillon Faculty of the Year

Personal Interests

When he's not cooking and teaching, Clarke is busy being husband and father. His wife Claire and their two daughters enjoy all that Colorado living has to offer, including skiing, biking, hiking and raising the family’s Arabian horses.

Steve Nguyen

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"Without the CMC program, I know I wouldn't be where I'm at today. It is not only an honor but it is a pretty big privilege to be at this level at such a young age and so fresh out of college."

Steve Nguyen is the Executive Chef of Hospitality the Keystone Resort in Keystone, Colorado.

Charles MacDonald

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"Colorado Mountain College and Chef Kevin Clarke instilled in me the importance of foundation. There is no better foundation that I could have built my career upon than the one I received and experienced at Colorado Mountain College."

A Colorado native, Chef Charles MacDonald graduated as Colorado’s student culinarian of the year for 2007. Working with The PlimothOwner/Executive Chef Peter Ryan, Chef Charles crafts some of Denver's best French cuisine. Formerly a Sous Chef at Omni Interlocken Resort in Broomfield, Chef Charles’ approach to cooking is first and foremost traditional, but with contemporary presentations and techniques.

Charles MacDonald, Executive Chef, The Plimoth Restaurant, Denver

AJ Fazendin

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CMC culinary graduate A.J. Fazendin launches Prescribed Spirits in Broward County, Florida. He's custom distilling gin and breaking ground with an entrepreneurship partnership. An excellent martini gin, his recipe blends herbs and botanicals. He said it’s very fragrant, smooth and without overpowering juniper flavor.

Brian Baker

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“I started out at the [Keystone] Ski Tip as executive chef in ’04, and 11 years later, we were recognized nationally for creating consistent, upscale cuisine. With the Open Table award, last year we made the top 100 list, and we felt like our hard work had finally been recognized. This year [2014], this time around, being named sixth best restaurant in the country goes to show that consistency in product and a quality staff in the front and the back of the house — the majority of whom come from Colorado Mountain College’s culinary program — make a real difference."

Brian Baker, Chef/Owner, Watershed Café, Leavenworth, WA (locally sourced - farm to table, Pacific north west cuisine)