After graduating high school Chris went on to study Culinary Arts, earning an Associate’s Degree from Johnson and Wales University as part of the first graduating class of JWU’s Denver branch. During his education at JWU Chris worked in a variety of foodservice operations ranging from the fine European cuisine of Café des Artistes in Manhattan, to the more casual menu style of The Restaurant in Rowayton, CT.
Chris’s quest for culinary knowledge continued after graduating Johnson & Wales and Chris went on to earn his Bachelor’s Degree in Anthropology from FLC in 2007. During his time in Durango he focused his studies on the relationship between agricultural producers and food purchasers (specifically restaurants) in the Durango area.
After a brief time living in Tahoe City, CA and working with Slow Food Lake Tahoe Chris moved back to Durango to become the Plant Manager at Sunnyside Meats, Inc. – a small, federally inspected meat processing plant. Sunnyside Meats was opened in 2002 to counter the “Big Boy’s” domination in the US and bring a viable food system back to life in Southwest Colorado.
Helping small producers in Southwest Colorado to become viable in our regional food market is not only Chris’s job, but his passion as well.
Jimmy is absolutely the real deal. He can take apart a whole pig, which he has done on many occasions, in no time flat. He knows every little weird cut of meat: caul fat, the cap, shanks, skirt, innards. He carries a scabbard with his knives in it that is straight out of Mad Max.
He has worked at Marczyk Fine Foods for 9 years. Jimmy is married with 2 children of his own. Every Sunday night they have a “Sunday night roast”.
Interesting fact: he can pick a lock with his butcher knives. I never asked where he picked up that skill…
Denver, CO 303 894-9499