EATERY 66 IS A FAMILY RESTAURANT RUN BY A LOVING HUSBAND AND WIFE TEAM
Their story and journey begins in the beautiful city of Charleston where Spencer was completing his years at The Culinary Institute of Charleston and Katie at the College of Charleston. After graduation, they moved to the opposite coast to San Diego where Spencer worked at some of the top restaurants in the city including Laurel and The Wine Cellar and Brasserie under Chef Jason Schaeffer. From San Diego they moved to Telluride, Colorado where he worked at the acclaimed Allred’s, as sous chef of La Marmotte and then helped open The New Sheridan Chop House as Executive Sous Chef.
In the fall 2004, Spencer had the amazing opportunity to work as a stagier at Per Se under three-star Michelin chef Thomas Keller whom he continues to draw inspiration and motivation from in all in his fine and finesse work.
Oceans called them back and in 2005 they moved to Santa Teresa, Costa Rica where they got married and began an even greater chapter of their lives, having three boys and enjoying life on the beach. As Executive chef, Spencer ran and operated the kitchen for 8 years at the top luxury hotel in Costa Rica, Florblanca. This elite boutique hotel specializes in the serving only the highest quality and freshest local ingredients to their guests to create the most outstanding meals for their stay. Elabroate 5-10 course chef's tasting menus were a top choice for many which highlighted Spencer's talents and passion for food. From freshly caught fish, to their own organic garden, the exceptional food was the highlight to their elite guests.
Katie was the wedding coordinator and designer at Florblanca for multiple weddings from romantic elopements to 100 person elaborate celebrations. Together as a team, with their eye for detail and efforts towards perfection, their clients expectations were always surpassed and beautiful and memorable weddings were created.
In 2012, they bid a beautiful farewell to an amazing experience and moved back to the calling mountains of the San Juan’s and found home in Ridgway. Katie has continued throughout these years her life and love of yoga, and is the current director and owner at the Ridgway Yoga Shala.
Upon returning to the area, Spencer helped open and has been the Executive Chef of another locals favorite, The Angler Inn in nearby Placerville. There he built many relationships with local farmers and ran a booth at The Telluride Farmers Market in the summer of 2014. In addition Spencer and his staff maintained their own greenhouse at the restaurant where they produced as much as possible for the menu.
Their partnership thrives off of adventure, experiences, life and love of family. Their food speaks of their memories, those that have been created by others in the past and those they wish to create for their children and others in the future. Food has always been a deep rooted connection they share and this adventure has been a long awaited dream. Their balance between healthy and comfort food aims to provide a beautiful experience for the local community and beyond.