C. Barclay Dodge I began my career in Aspen, Colorado at the age of 17 in local restaurants.  Earlier in my career, I washed dishes, bussed tables and prepped in the kitchen; this work laid the foundation of my up and coming restaurant career.  A few years later, knowing that this was my path in life, I packed my bags and moved to San Francisco. While attending the California Culinary Academy I worked in a few of the cities best restaurants and reaped the knowledge of such a wonderful food and wine city After fives years in San Francisco, I moved to the Mediterranean.  I traveled extensively through these culinary rich countries and found that most of my time was spent in Spain and Morocco. This year abroad opened my mind and my eyes to the wonders of travel and I have been an avid traveler ever since.  Exploring many cultures in Asia, Africa, Europe & Central America gave me first hand experience with the people, traditions, language, history and food.  With this knowledge I bring a studied and concise menu to my diners. The next step was to bring my rich experiences into my culinary craft.  Charles Dale of Renaissance Restaurant offered me a position as a line cook in his Aspen kitchen, and over the years with him I advanced through his brigade to the honored position of Chef de Cuisine.  Most off seasons Charles would send me off on one-month apprenticeships in such kitchens as Jean-Georges, Daniel and Payard Patisserie, but one fall he sent me to Spain to work under the tutelage of Ferran Adrià at El Bulli, the acclaimed Michelin three-star restaurant.  That experience changed my culinary life, as I knew it, within a year I was back in Spain working full time in the El Bulli kitchen.  The techniques, flavor combinations, intelligence towards food creation inspired me to follow this intense gastronomic study, and I have found myself greatly inspired by what I learned there many years ago. To better understand the more traditional cuisine of Spain, I worked at the Michelin two-star restaurant Can Gaig in Barcelona.  It was there that Chef Carles Gaig parlayed to me the essence of Catalonian dishes and flavors. Upon my return to the States, I quickly opened my first restaurant to great accolades in my hometown of Aspen, Colorado.  Restaurant Mogador and my passion for travel consumed my life for the next five years.  I continued to study in Barcelona, Spain at Michelin restaurants during my off time and then back in my Aspen kitchen for our working winter and summer seasons.  This time gave me a great understanding of creative ego, what the customer wants and how to find a harmonious balance between the two, a balance that brought rich teachings to my cooks and haute cuisine to the diner. During my time at the helm of Restaurant Mogador I cooked at the James Beard House, won the DiRoNA Award and received overwhelming reviews from my peers, critics and national magazines. Today, with twenty-two years of cooking behind me, I am catering, teaching and putting together a new restaurant that is expected to open in 2008; it will encompass my passion for studied cuisine and cultures from my vast repertoire.  I want to create a place where customers can come to be whistled away by foods and environment that are both familiar and sensory.