Chef/Owner Kurt Boucher

Chef Kurt Boucher is the former longtime Executive Chef of the Pine Creek Cookhouse, a legendary restaurant in the Aspen valley known for its superb dining and exquisite natural setting, and now Owner/Chef of The Butcher’s Table restaurant in Salida, CO. The Butcher's Table was opened in the Fall of 2007, with a vision of creating Salida's most treasured dining experience.

Chef Kurt has been featured in numerous culinary magazines and in nationally syndicated television shows.  He was the challenging chef on the Food Network’s hit show, Iron Chef America, Season 6 that aired on October 7^th, 2007.  Becoming the first chef in Colorado to compete on this hit network show; paving the way for culinary recognition the great state of Colorado.

Chef Kurt began his culinary career at the age of 13 working in a Mom & Pop diner in his hometown of Woonsocket, Rhode Island. He continued to work in restaurants in the Woonsocket area until he finished high school and then moved to Aspen, Colorado.

Chef Kurt started working at the Cookhouse as a delivery person but soon gained the opportunity to be a line chef.  It was during this time that he decided to pursue a career in the culinary arts.  Kurt completed his culinary training at Johnson & Wales University in Providence, R.I.  After graduating from Johnson & Wales, he returned to the Cookhouse in 1996 as Sous Chef and continued to study under his mentor and friend Chrissie Mace.  The following season he was promoted to Chef de Cuisine and later that same year was made Executive Chef of the restaurant.

It is only natural that Chef Kurt would bring his passion and culinary flare back to an environment that is closest to his heart.  Salida was termed “the sweetly unpretentious town”; what not a better environment to just settle down in and cook. He brings to his restaurant the freshest ingredients that the local valleys of Salida and Colorado have to offer and creates menus that showcase wild game and fresh seafood with modern French and Asian flare.  Keeping his vision simple, the food and atmosphere constitute what Kurt has coined "Mountain Gourmet" cuisine.