Chef Doug Hudson comes to us after two celebrated stints in Colorado: Executive Chef at the Grand Lodge on Peak 7 (Breckonridge, CO.) and heading up multiple outlets at the Park Hyatt (Beaver Creek, CO). This four-diamond property nabbed the Hyatt Hotel of the Year award during his tenure. Before this, Doug worked at several farm-to-table restaurants, including his own wood-fired concept, ABLAZE.
Our chefs hit the road to personally find passionate producers who shared Table 47’s value of great-tasting, planet-friendly food. They found farmers pursuing sustainability at every level of their operation — leading to happier people, healthier crops, greater yields, and richer products. It’s a virtuous cycle that leads to better tasting food and a better world.