Though her culinary career began in pastry, Chef Regan Briggs has become a student of many disciplines in the culinary world over the last two decades. From Los Angeles to San Diego, Cirque du Soleil to Four Seasons and Wolfgang Puck, Chef Regan’s variety of experience has instilled in her a drive not to bedefined by a singular profession, but rather to embrace her individuality with a desire to always discover possibility. As a result of this personal journey, she develops dishes with a unique balance which she seamlessly incorporates in her menus. Regan’s ability to unpretentiously share her culinary quirkiness provides guests with an unabashed look into herself with each course.

Curiosity was the driving factor in Regan’s journey into the culinary arts. She started baking with her mom when she was seven and recalls her grandfather playing the role of judge during pie bake-off between her and her siblings. She was having so much fun that she decided to choose pastry school in Pittsburg over college.

Originally a Michigan kid, Regan spent seven years in California before making her way to the Rocky Mountains, spending time at the Broadmoor in Colorado Springs and historic Windsor Hotel in Del Norte before finding her home in Durango as the Ore House’s chef de cuisine in 2018, and as General Manager in 2022. Regan prides herself on being open-minded about both ingredients and people, consistently wondering how she can make one shine while always maintaining its integrity.

The hunter-wannabe is an avid trail runner and world traveler with a penchant for Latin America. Her adoration for creativity and artistry extends beyond the restaurant world into her garden and woodshop.