Tell us about the inspiration of your cuisine.
Chef Bolton: Good ol’ American food with a twist. It’s like your mom’s meatloaf, but way better than your mom’s meatloaf. I love all sorts of cuisines. My father was adopted, so my adopted grandfather was half Spanish and half Cuban, so I learned how to cook all sorts of different cuisines when I was young. He was actually a big inspiration for me about why I wanted to become a chef. I would be in his kitchen flipping hamburgers when I was like seven years old.
So you always knew you wanted to be a chef.
I wanted to be a chef since I was like eight years old. I had an advantage when I was in high school and college. I had buddies who would be in college for eight years and had no idea what they wanted to do. But I was born and raised here in Colorado and always knew I wanted to be a chef, so the minute I turned 18, I moved to New York and went to culinary school (CIA).
Did you go and study anywhere else?
Um, yeah I have been all over the country. I worked in Martha’s Vineyard, Las Vegas … everywhere ... Texas, South Carolina.
Do you mush how other regions cook and their styles together with your technique?
Well, you know, that’s one of the reasons I love being a chef so much. Every day I come in here you learn something else. You learn from everyone you work with. I mean you can learn stuff from the dishwashers you work with. And obviously that’s a big respect thing. If you have respect for everyone, you’ll learn things.
—Written and interviewed by Erica Boniface, Metromix