Sous Chef Jack Roberts grew up cooking with his father in Canon City, Colorado. The men whipped up amazing dishes of wild game from their hunting adventures and vegetables harvested from their backyard garden. Jack worked his way up at an Italian restaurant from dishwasher to prepper and eventually to tossing pizzas.
He moved to Durango to pursue a degree in business and engineering at Fort Lewis College and picked up a job, once again, as a dishwasher at the Ore House. Jack found the spirit of the Ore House's mission to use only the freshest, most seasonal ingredients reflected the olden days of cooking with his father in their family kitchen.
Before he knew it, he'd applied for the sous chef position at the Ore House, and the rest is history. When he's not crafting hearty meals reminiscent of his youth, Jack enjoys backpacking, fishing, playing pool and hunting with friends and family.