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 25 years. After almost 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. 

 

 

 

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EXECUTIVE CHEF PATRICK KENNEDY

Before becoming the Chef of Free Range, Patrick worked at the Viceroy and at Avalanche Cheese Company as their cheese maker and salumiere.  He received national awards in 2015 and 2016 for Best Charcuterie for his finocchiona and chorizo salami, as well as his coppa meat. He is passionate about charcuterie and fermentation, making his own kombucha, kimchee, sauerkraut and pickled vegetables.