Years of Participation
In 2017, Annette was named one of the 50 best new restaurants in the country by Bon Appétit Magazine, and Caroline and her staff were nominated for two James Beard Awards, in the best chef southwest and best new restaurant categories. Annette was also named Denver’s best new restaurant and one of the cities 25 best restaurants by 5280 magazine, and was eater Denver’s restaurant of the year.
Before launching Annette, Caroline spent two years at the acclaimed Denver restaurant Acorn, rising to become a sous chef under executive chef Amos Watts and owner Steve Redzikowski. During her tenure, in 2015, Acorn was named best restaurant in Denver by 5280 Magazine.
Caroline is a graduate of the Culinary Institute of America in Hyde Park, New York. After school, she worked for two years at The Spotted Pig in New York City, a pioneering gastropub run by famed British chef, April Bloomfield. She became a sous chef under Bloomfield and executive chef Nate Smith (now a Brooklyn restaurateur in his own right) before leaving to work on farms in Pennsylvania, Vermont and Colorado. Annette is Caroline's first restaurant.