Eat Dank Food.

Serves Loveland, CO

35244

Hired 21 times

10 employees

11 years in business

$150/person

5.0

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Venmo, and Zelle.

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon Closed

Tues Closed

Wed Closed

Thurs Closed

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Shelby Lewis
Completed on 2/24/2021

Introduction

*As Seen On Food Network’s Chopped!* Dank (adj): a term used for something of High Quality I’m Chef Shelby Lewis and I started Eat Dank Food in 2014 as a way for me to share my love for intimate dining experiences tailored to foodies. I create each menu custom and no matter the occasion, know that it will be Dank! I primarily serve in Aspen & Vail, CO but travel throughout the CO Rockies. Originally from South Jersey, I grew up cooking and got the bug to cook for others on an Organic Winery & Farm in Healdsburg, CA at the age of 18. I then completed a Chef’s Apprenticeship in Vail, CO at the age of 19 and went on to work in Fine Dining Restaurants in San Francisco, Philadelphia, Philadelphia, and Vail. I have completed 2 whole animal butcher apprenticeships and have worked under James Beard & Michelin Star awarded Chefs. I have spent the majority of the past 13 years professionally cooking and never stop learning and creating. I enjoy using local ingredients whenever possible and have experience with a wide variety of different cuisines and dietary restrictions. I also offer wine and craft cocktail pairings and have a staff of Long-time Waitstaff Professionals to help create the experience that you're looking for. Now, let's Eat Dank Food!

Q&A

What is your typical process for working with a new customer?

I like to have an initial phone call or email to go over the overall vibe of the event. I ask if there are any dietary restrictions or special requests for the menu. I then send over at least 15 to 20 options within each Course Category tailored to the season and needs of my clients.

What education and/or training do you have that relates to your work?

I have been working as Professional Fine Dining Chef in a multitude of capacities for the past 12 years. This includes Whole Animal Butcher Apprenticeships and hundreds of private events for the past 8 years since I have started Eat Dank Food.

How did you get started doing this type of work?

I began cooking on an Organic Winery and Vineyard at the age of 18 and started my professional culinary apprenticeship at age 19 in Vail, CO helping to open a fine dining restaurant.

What types of customers have you worked with?

I have worked with every type of dietary restriction there is and am always happy to accommodate whatever your needs are.