Chef Josh Chesterson Featured at The Lodge at The Stanley Hotel

Estes Park is a mountain town in northern Colorado, home to the Rocky Mountain National Park, the Roosevelt National Forest and the famous Stanley Hotel, which is widely known for inspiring Stephen King's "The Shining." The Stanley hosts Table: A Culinary Journey at The Lodge. We are honored that our culinary creative director, Chef Josh Chesterson, was invited to cook at the historical hotel on May 18 and 19 as a featured chef in this culinary series.

Table is an upscale “pop-up restaurant” featuring resident and guest chefs, wine makers, brewers and distillers changing on a weekly basis.

Chef Josh, a regular guest chef at The Lodge, says Table is an incredible opportunity for chefs to showcase their talents in a beautiful and intimate setting. With seating for only 20, guests sit together at one long community table. 

“It’s fun and very communal,” Chef Josh explains. “Guests get to experience a lot of direct conversation with the featured chef, and by the end of the dinner everyone is best friends.”

Chef Josh created the menu and executed the dinner with Nate Singer, head butcher at Blackbelly


“Nate is one of my oldest friends. We’ve been doing private dinners together for a long time, and we love to collaborate. He’s a rockstar, so it’s really smooth when we do it together,” Chef Josh says.

The duo served a selection of charcuterie, courtesy of Blackbelly, burrata with spring shmear, cavatelli with morel, asparagus, pancetta and cured duck yolk, halibut with pistou and preserved lemon and oil, dry aged beef with crispy potatoes, tiny carrots and horseradish au poivre and olive oil and thyme cake with wild blueberries, crème fraiche ice cream and candied thyme.


“I’m proud how Modern Market, as a company, engaged in the community. We’re a Colorado-based restaurant, and this menu was derived almost exclusively from Colorado products. I went to the farmer’s market and hand picked most of the ingredients,” Chef Josh shares. “We’re real culinary people, we do real culinary things and we find a way to translate it into our food at Modern Market. We take things from fine dining, even if it’s just the mentality of using good ingredients.”

Chef Josh had the pleasure of cooking for for a small wedding party who booked months in advance before a menu was announced. 

“I felt honored to have these people celebrating such a special moment in their lives. They were thrilled, and the bride couldn’t stop thanking us. Another woman came up to me weeping, crying, thanking me for making the best dinner of her entire life.”

Marnie Cullen, Innkeeper of The Lodge & Table Manager explained to Chef Josh that after a guest canceled their Table tickets last minute, she gifted the final two seats to a couple staying at the hotel.


“I have goosebumps just thinking about it. She was red-eyed and joyfully tearful. A lot of it had to do with the group of people. They were super fun foodies who were really engaged in the experience. By the end of the night we had big ol’ family.” 

Chef Josh looks forward to cooking for The Stanley’s Table culinary series once more this summer on August 3 and 4. Reserve your seat now.