Jake grew up in Arvada, Colorado, where cooking and sharing fresh food as a community was central to family life. He graduated with honors from Johnson & Wales University's Denver campus before landing an internship at Mercantile Dining and Provision, where he worked his way up to lead line cook under Chefs Matt and Cameron. After gaining invaluable experience there, Jake pursued his passion for fresh, handmade pasta before reuniting with the Mercantile team for Radicato's opening.

As Sous Chef, Jake leads the pasta program and helps drive the kitchen's commitment to exceptional food and service. His goal extends beyond the plate—he's passionate about sharing his knowledge and experience to train the next generation of chefs, continuing the tradition of community and mentorship that shaped his own culinary journey.

Jarod was born and raised in Denver, where his deep connection to family and community shaped his understanding that food is love, care, and tradition. Though he started college as a pre-med major and eventually earned a finance degree, his true passion was ignited working hospitality jobs throughout school. His career began at age 20 as a server at a small Highlands trattoria, where he formed lasting friendships—including with Patrick Murphy, whose leadership profoundly influenced him.

Now serving as General Manager at Radicato (meaning "rooted"), Jarod brings years of hospitality experience and a genuine drive to help both his team and community become their best selves. For him, restaurants represent more than just places to eat—they're platforms for connection, growth, and leaving a positive mark on everyone who walks through the door.

Madison grew up in Naples, Florida, where she started working in restaurants as a teenager and quickly discovered her passion for great food and beverage—especially wine. "It's the crossroads of my favorite things: art, history, science and travel in liquid form," she says. After moving to Denver in 2018, she joined Chef Matt Vawter's team at Mercantile Dining and Provision and earned her Certified Sommelier certification (CMS-A) in 2019 with guidance from Denver's wine community.

Madison has traveled to Tuscany, Piedmont, Napa and beyond, connecting with the people and places behind some of the world's greatest wines. As Wine Director at Rootstalk and Radicato, she curates thoughtfully made wines with a strong sense of place, bringing that same passion for connection and storytelling to every glass she pours.

Matt was born and raised in Summit County, Colorado, and after graduating from Colorado Mountain College's Culinary Apprenticeship Program, he headed to Denver to join the culinary team at Fruition under Chef Alex Seidel. Together, they built Fruition into a nationally recognized restaurant and later partnered to open Mercantile Dining & Provision in Union Station. Despite this success, Matt felt the pull to return to his mountain roots and raise his children in Summit County.

In December 2020, he opened Rootstalk in Breckenridge—a restaurant built to feel like coming home, channeling his own experience of returning to the place he loves. Eighteen months later, he and his partners opened Radicato, whose name speaks to being deeply rooted in place and community. Both restaurants reflect Matt's commitment to providing approachable, technique-driven food that serves as a gathering place for locals and visitors to this special corner of Colorado.

Cameron was born in New Hampshire and moved to Summit County at age 12. His culinary journey began at 15, working under Chef David Welch at Food Hedz World Café for six years before studying culinary arts and hospitality management at Colorado Mountain College. After graduating in 2014, he moved to Denver and joined Alex Seidel and Matt Vawter's team at Mercantile Dining & Provision, working his way up to Sous Chef over three and a half years before moving to the same role at Fruition.

In November 2020, Cameron returned home to Summit County to help Matt open Rootstalk as Chef de Cuisine. Now serving as Chef de Cuisine and partner at both Rootstalk and Radicato, Cameron believes in creating an environment where his team is passionate, excited, and constantly pushing forward to better their craft while providing memorable dining experiences for guests.

Patrick was raised in Broomfield, Colorado, and after graduating from Regis University, spent a decade working in Denver-area restaurants before joining Matt Vawter's team at Mercantile Dining & Provision in 2016. As bar manager for four years, he refined his bartending craft, developed his hospitality style, and grew into an effective leader. In November 2020, Patrick moved to Breckenridge to help open Rootstalk as General Manager alongside Chef Vawter and Chef Cameron Baker.

Now serving as Director of Hospitality and partner at both Rootstalk and Radicato, Patrick leads service teams that embody a genuine, caring, and collaborative approach to hospitality. He believes restaurants can provide a peaceful reprieve from daily life's stresses, and this philosophy drives him to continuously seek excellence for both his team and guests in creating truly memorable dining experiences.

Liz Entwhistle has been an avid creator & collector of food memories from the time she was 4 years old and made a bunny pizza complete with chive whiskers from the garden to celebrate Father's Day. This has continued into an adulthood dedicated to pursuing culture, community, and a sense of place rooted in developing local connections across domestic & global travel. Liz has savored sharing meals, laughter, and stories over asadas in Argentina, kava in Fiji, sausage sizzles in Australia, tlayudas (and chapulines) in Oaxaca, fishing for halibut & salmon in Alaska, consuming the most perfect apple in Banff, imbibing a fine pint of Guinness pulled in Northern Ireland, and celebrating many a Friendsgiving stateside. She has never encountered a farmer's market, an independent coffee shop, or a butchershop she has not liked and maintains an ethos of "Why make choices? I'll try it all!"

A curious explorer who has been to all 50 states and nearly as many countries, Liz fell into the world of fine dining restaurant as a means to complement a post-collegiate rugby playing/coaching/commentary career after studying biomedical engineering & mathematics at Northwestern University. Liz's culinary journey coincided with a robust period of development & recognition in the city of Chicago where she started as a host at Spiaggia and earned promotion to the Event Coordinator role before continuing with positions at Alinea, Frontera Grill & Topolobampo, Table 52, and George Trois. Liz has sought out opportunities to learn from creative, independent visionaries including James Beard Foundation & Michelin Guide lauded chefs Tony Mantuano, Missy Robbins, Rick Bayless, Grant Achatz, Nick Kokonas, Dave Beran, Curtis Duffy, and Art Smith. Milwaukee, Napa, and Washington DC offered opportunities for Liz to further develop as the Director of Events & other associated roles across the SURG Restaurant Group, the Thomas Keller Restaurant Group, 101 Hospitality, and as a part of the opening team ofThe Square - a food hall collaboration with ThinkFoodGroup alumni and Tishman Speyer. 

The common thread stitching these experiences together has been a commitment to high performance, aligning with those pursuing excellence in dedication to hospitality, to sharing in celebrations, to creating memories, to defining, refining, and evolving what a perfect service means for all involved in dining & events. Liz values the guest and the restaurant team experiences alike, in creating opportunities to surprise and delight, to weave dreams, and to welcome all celebrations - recognizing that each occasion is meaningful to those choosing to share it. Liz has sought owners & operators of integrity, passion, and drive seeking partnerships with local purveyors, in enhancing sustainability practices, in nurturing authentic relationships within the community, and in providing opportunities for staff empowerment, mentorship, and advancement with accountable leadership. Liz felt an instant affinity for the culture created by Chef Matt Vawter and partners Cameron Baker & Patrick Murphy and to the stories being shared at Rootstalk & Radicato in the magical setting of Breckenridge. She has been forever drawn to mountain life and to the exploration of the outdoors, in pursuing a boundaryless life of challenges, achievement, and balance. She respects the legacies created in Summit County and is thrilled for the endless possibilities to come.