Eliza Gavin

Eliza trained at Le Cordon Bleu in Paris, but loves cooking in “little ol’ Telluride” where she can be the boss. This highly competitive chef hates it when people say they put love into their food and says, “it’s not love -- it’s work.” Eliza defines her cooking as Modern Bistro Cuisine, preparing fresh ingredients simply, with bright flavors prepared with French Classic techniques, and serving them in an intimate atmosphere. Her cuisine is comprised of influences from her extensive travels throughout Europe, the Caribbean, New Zealand, Australia and Southern United States. Eliza began working at 221 South Oak Bistro in 1999 and bought it a year later.Read More

Eliza trained at Le Cordon Bleu in Paris, but loves cooking in “little ol’ Telluride” where she can be the boss. This highly competitive chef hates it when people say they put love into their food and says, “it’s not love -- it’s work.” Eliza defines her cooking as Modern Bistro Cuisine, preparing fresh ingredients simply, with bright flavors prepared with French Classic techniques, and serving them in an intimate atmosphere. Her cuisine is comprised of influences from her extensive travels throughout Europe, the Caribbean, New Zealand, Australia and Southern United States. Eliza began working at 221 South Oak Bistro in 1999 and bought it a year later. She has two published cookbooks, Foreplay: A Book of Appeteasers and Recipes from 221 South Oak Bistro.