Hello, I am Cammie, Owner and Personal Chef at Round the Table LLC. Back in 2010, Round the Table was created because I saw the need in the community to help families by providing healthy meals and to alleviate the nightly dinner dilemma for families in the Denver/Boulder area.
I graduated from the Culinary Business Academy, the Institute for Integrative Nutrition as a Health Coach and completed a certificate program at the Boulder School of Natural Cookery. The School of Natural Cookery focused on gluten-free, dairy free, vegan cooking, which helped me gain a broadened understanding of substitutions that can be made while cooking for families with sensitivities. Though not practicing, IIN taught me how food can be your medicine or your poison and what works for one family or one body will not work for everyone. I continue to work with clients as they navigate a new allergy diagnosis, general inflammation, heart disease and dietary overhauls. I continue to work with Nutritionists, Dieticians and Doctors to help their clients achieve success with food.
Over the years, Round the Table has grown into offering on-site catering services for brunches, dinners, weddings, anniversaries, birthdays and more. We also have expanded our Personal Chef Services by adding weekly fresh service, breakfast, lunch and dinner options, while still providing monthly, stock your freezer services which were the foundation of my business.
I have 2 boys, ages 9 and 12 who keep me busy when I'm not in the kitchen. I enjoy hiking, mountain biking, climbing, camping and spending time in the wonderful outdoors.
I am Patrick, a native born in Colorado Springs, CO. Grew up down south just outside of Atlanta, GA. Attended culinary school at the Art Institute of Atlanta. Over 10 years professionally cooking in restaurants. Worked as a dishwasher, line cook, kitchen manager, executive sous chef, as well as executive chef. These experiences led me from a Hotel kitchen in Downtown Atlanta, to a kitchen at the base of Beaver Creek; a Vail Mountain Resort!
After Jumping ranks up to Executive Sous chef of a fine dining restaurant for two years, I found myself in a unique position of being offered a private chef position for a popular country singer and his Family in Nashville, TN. So I packed up and headed back down south. Cooking 3 meals a day, plus snacks, and occasional dinner parties hosted by the family. It was a Great experience cooking and meeting countless musicians as well as doing some travel with family cooking on vacations. Enjoyed that role for 15 months and once the contract was up I knew I desired to be back Home in Colorado.
After the uncertainty that COVID brought to the world; it did the same to the restaurant community! I’ve been so happy to join forces with Cammie and Round The Table to continue my passion, that same passion from the first time I started cooking, the first time I put on my first chef coat, and to why I continue to cook today is simple. I want to leave the individuals that I cook for with smiles on their bellies!
Hi! I am Sandra Griego. I was born and raised in Colorado. My first experience in culinary was in high school, where I was able to get scholarships to further my education. I finished my degree at Johnson and Wales, and eventually earned my first position as a sus chef for a catering company downtown.
I then decided to to move to the East Coast where I began to work on privately owned yachts, fine-dining establishments and got to work for some amazing chefs! It was a great experience. Now I’m back in the stunning state of Colorado and excited to be working for Chef Cammie at Round The Table to pursue my passion as a Chef.
Hello, my name is Kelly. I was born and raised in New York and graduated from Binghamton University. After a few years working as a paralegal, I decided to follow my passion, taking a leap of faith to attend the French Culinary Institute. I enrolled in the Italian program, having been inspired by watching Lidia Bastianich’s cooking shows on PBS growing up.
After staging in Tuscany and Milan, I returned to New York, where Chef Mark Ladner of Del Posto hired me out of school. During my time at Del Posto, I also worked on Lidia Bastianich’s Emmy Award winning cooking show for 2 seasons as a culinary assistant - a surreal, a full circle moment where I was able to work with the very person who inspired me to pursue Italian cuisine.
After 2 years at Del Posto, I decided to expand my repertoire, and took a job at 3-Michelin starred Eleven Madison Park under Chef Daniel Humm, where I spent 3 years, eventually becoming a Sous Chef. From Eleven Madison Park, I opened Orsone Ristorante in Cividale del Friuli, Italy - Joe and Lidia Bastianich’s first European outpost, as Chef de Cuisine.
In 2017, I moved to Boulder to join Frasca Food and Wine as Executive Chef.
I have decided to join Round The Table to have a more flexible schedule while still being able to pursue my passion by working with food.
Hello, my name is Chef Amanda. When I’m not out frolicking in the woods, or taking pictures of pretty flowers, you can find me hanging out with my three kids, or carting them around wherever they need to go.
Though I have assisted Round The Table's owner, Chef Cammie at previous catering events and weekly meal services, I am excited to officially be part of the team!
I grew up helping my mom in the kitchen, have worked in several restaurants doing many different jobs, but my love for cooking came after my first born. I realized I was growing a human being and wanted to be more conscious about what was being put in their body.
I have gone through a slew of different ways of cooking from vegetarian, paleo, vegan, gluten free, etc. and have had a lot of fun learning different styles and mostly have just loved eating the results. Good food is medicine, and I’m excited to share it with others!
Hello, my name is Chef Catarina. I was born with a passion for food in my blood! Born into an Italian household, my journey with food began at a tender young age, working with generations of family chefs in the kitchens of my youth. Not just techniques and recipes were shared, but also the importance of the meal for nourishment of both the body AND soul. Food is a common language among all people, and nothing quite like a shared meal has the power to bring us together.
I started my career in the aerospace industry where I traveled to many countries and toured the foods of the world, learning the traditional cooking methods and secret ingredients from far flung places. My passion for food became so bright during this globe trotting journey that it was a natural transition into becoming a private chef for my aerospace company's events, hosting influential people from across the globe. I learned how to please the most discerning palate and how to work with specific dietary requirements, while still bringing flavor and love to every meal. Eventually, I knew it was time to take the plunge and moved from aerospace into the food industry. I began my food focused journey as a butcher, in order to delve deeper into the many options out there for meat products, and their best preparation. Once my tour through the world of meat was done I was ready for the next step in my journey, which has brought me here to Round The Table Personal Chef Services where I am thrilled to share all my knowledge and passion for food with you.
Food is love, and I look forward to sharing mine with you!
Hi! I am Chef Charlie! I have been passionate about food and cooking for as long as I can remember. I grew up in a family that loved to eat and entertain, and I continued cooking for friends and room mates through college and early professional life. Fourteen years ago I decided to turn my hobby into a career, and I attended the Institute of Culinary Education in New York City. I spent most of the following decade working in great NYC restaurants, culminating with 5 years spent at Gramercy Tavern, where I rose through the ranks to become a Sous Chef.
In 2018 my wife and I moved to Denver, and I began working with Frasca Hospitality Group at Tavernetta. The following year I opened the newest restaurant in the group, Sunday Vinyl, as Chef de Cuisine, where I have run the kitchen ever since. I have experience in a wide variety of cuisines, and especially love working with local and seasonal vegetables. I am moving on from restaurants to bring about a lifestyle change that will be more supportive of my family, and I look forward to bringing everything I have learned in restaurants to the home kitchen.