Chef John Arpin

I grew up on the Jersey Shore — basically on the water. From a young age, I learned from my grandfather how to cook and clean our catches, discovering early on the beauty of preparing seafood with simple, honest ingredients. My first jobs were on commercial and charter boats, where I saw firsthand how food connects people even in the toughest conditions.

At eighteen, I moved to Breckenridge, Colorado, determined to learn from anyone who could teach me more than I already knew. When Johnson & Wales opened their Denver campus in 1999, I seized the opportunity and graduated with a Culinary Arts degree in 2001.

My passion for food and the outdoors has taken me from remote Alaskan hunting and fishing lodges—where I also worked on commercial boats and learned the hard way that if you cook too well, you’re stuck in the galley for the rest of the trip—to fly-fishing bed and breakfasts in New Mexico and dude ranches in Wyoming. No matter where I traveled, Breckenridge always remained home.

After 21 years as a head chef in restaurants, I realized I wanted a deeper connection with the people who enjoy my food. Six years ago, I began a new chapter as a private chef, creating custom dining experiences for families, travelers, and celebrations.

When people ask what my favorite thing to cook is, or what cuisine I specialize in, my answer is simple: I’m honored to be part of someone’s memory — a celebration, a vacation, a moment shared around a table. My favorite part of every evening is stepping back, taking a breath, and watching people enjoy that very first bite.