OWNERS STEVE & ROBIN HUMBLE
The Hosts & The Wine Guy
Steve & Robin Humble have been involved in the restaurant business in the Roaring Fork Valley for over 25 years. After 20+ years of marriage and a decade working together at the Roaring Fork Club, they have decided to put their talents and hearts into their own project, Free Range Kitchen and Wine Bar.
Steve's prestigious wine career began at Renaissance Restaurant over 20 years ago. Both he and Robin managed Charles Dale's, James Beard award winning restaurant for 7 years. Steve's passion for wine and food, as well as his distinguished palate, has kept him in the food and beverage industry ever since. Steve built a world class wine program at the Roaring Fork Club over his 16 year tenure, winning multiple national awards. He has cultivated close personal friendships and co-hosted hundreds of sold out wine dinners with many of the best winemakers and wine industry professionals in the world.
For the past 10 years, Robin juggled running the busy catering department at the Roaring Fork Club and coordinating their even busier, fun filled family schedule. Then, in late 2014, life threw the Humbles a huge unexpected curve ball. During a rough battle with breast cancer in 2015, Robin became educated on the harmful effects of toxic chemicals and hormones found in our food system. She began practicing a more holistic approach, incorporating safer products and cleaner food into her family's home.
Free Range Kitchen is an extension of the clean food concept the Humbles have embraced in their personal lives. The Humbles hope to make a difference, no matter how small, by creating a beautiful, local gathering spot with simply prepared, delicious, farm fresh food.
After experiencing such a life changing event the Humbles realize more than ever, that doing what they love, surrounded by people with great energy, in a happy, welcoming environment is what life's all about.
CHEF CHRIS KROWICKI
Originally from New Jersey, Chris' passion for food started at home where his grandmother and mother spent weekends creating fresh Italian pasta and desserts. His Italian and Polish heritage combined with his love of family inspired him to further his education, majoring in Culinary Arts at The Culinary Institute of America. Following graduation, Chris traveled to France to study food, wine, and agriculture ultimately leading him to Colorado.
After three summers at the Roaring Fork Club, Chris spent a year in Vermont gaining experience showcasing fresh + local meats, cheeses and produce and working at Topnotch Resort in Stowe. Chris has also worked at some prestigious establishments such as the Little Nell and the St Regis in Aspen. In the fall of 2017, Chris returned to the Roaring Fork Valley, joining our team at Free Range in November.