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She started her career as a server then worked back of house in a variety of fast-food kitchens in the area. “I first applied at G&B to be a server, but the team saw that I had cooking experience and asked if I wanted to give it a try.”\n\nShe hasn’t looked back, working her way up from line cook to being named Café Chef in the winter of 2026. “I like that we make everything from scratch and really take the time to do everything well,” Amanda said. “My favorite things to cook are fish and steak, and I really like the attention to detail needed when working sauté, finishing the plates and make them look really pretty.”\n\n“The kitchen team all genuinely care about each other,” Amanda added. “There are a handful of people who have been here for a really long time and I’m thankful they’ve taken the time to train me and help me gain expertise.”\n\nWhen not working, Amanda enjoys hanging out with her husband, Jacob, and their dog, Burdis. “We like to fish and be on the boat at Horsetooth,” Amanda said. “I also like spending time my dad, Tony, and my sister Alyssa, they’re a big part of who I am.” Rounding out her favorites list are reading and cooking Mexican and Italian food including eggplant parm and spaghetti.\n\nHer favorite pie? “The banana cream pie here is so good.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/amanda-esposito-stoner/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:09.040215+00:00","last_confirmed_at":"2026-09-15T09:13:09.040215+00:00"},{"label":"Chase Gibson","value":{"url":"https://gingerandbaker.com/team/chase-gibson/","name":"Chase Gibson","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2023/05/Chase-for-site.jpg","sources":[{"url":"https://gingerandbaker.com/team/chase-gibson/","format":"Published person (name and role labels)","jobTitle":"Chef, Events and Catering","observedAt":"2026-09-15T09:13:14.48415424Z"},{"url":"https://gingerandbaker.com/meet-the-events-team/","format":"Published person (name and role labels)","jobTitle":"Chef, Events and Catering","observedAt":"2026-09-15T09:11:58.242157849Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Chef, Events and Catering","observedAt":"2026-09-15T09:11:58.485724957Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/47540","format":"Published person (name and role labels)","jobTitle":"Chef, Events and Catering","modified":"2026-04-17T20:16:51Z","published":"2023-09-22T02:20:13Z","observedAt":"2026-09-15T09:13:09.040253316Z"}],"jobTitle":"Chef, Events and Catering","description":"Creative, seasonal and delicious, Chef Chase’s event menus are a big part of the reason G&B has become a destination for weddings, celebrations and business events. His off-site catering offerings, from breakfasts and lunches to parties, provide mouthwatering displays that are a joy to behold.\n\nA Fort Collins native, Chase jumped into cooking professionally when he was still in his teens. “My best friend was cooking, so I gave it a try and loved it from the start,” Chase said. “I love creating different plates, the energy of the kitchen and the chance to work with great chefs.”\n\nHe also credits his Italian grandmother as a culinary inspiration. “She and my grandfather ran Jocco’s Italian Restaurant in Fort Collins back in the 80’s,” Chase said. “She was the only one in the family who could cook, and she was a big part of the reason I became a cook. Italian food is still my favorite.”\n\nChase honed his skills at local restaurants including Domenic’s, The Bent Fork and Rodizio Grill and at age 25, he was chosen as one of the Top Ten Sous Chefs in Colorado for the Aspen Food & Wine Classic put on by Food & Wine Magazine. “I went up to Aspen for the Food & Wine Festival and was paired with one of their Top Chefs,” Chase said. “It was so much fun, and I was lucky to be invited back for the next three years.”\n\nThis experience inspired him to move into working as an events chef and as a personal chef. “I like that style of cooking, it’s more personal and I get to be more creative.” He cooked for Greens Point Catering and Food for Thought Catering, meanwhile working as personal chef for area CEOs.\n\nHere at Ginger and Baker, Chase says he’s found his dream job. “The people, the atmosphere and the schedule are all great,” he said. “All my chefs are amazing; we have a lot of great talent here.”\n\nWhen not working, Chase enjoys softball (he started G&B’s team, the Mud Pies), working out, paddleboarding and hanging out with his dog, a Border Collie, Australian Shepherd and Lab mix named Baloo.\n\nHis favorite pie? Chocolate French Silk Pie\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/chase-gibson/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:14.484154+00:00","last_confirmed_at":"2026-09-15T09:13:14.484154+00:00"},{"label":"Chris Perrine","value":{"url":"https://gingerandbaker.com/team/chris-perrine/","name":"Chris Perrine","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2019/06/chris-perrine.jpg","sources":[{"url":"https://gingerandbaker.com/team/chris-perrine/","format":"Published person (name and role labels)","jobTitle":"Executive Chef","observedAt":"2026-09-15T09:12:10.263016865Z"},{"url":"https://gingerandbaker.com/team/chris-perrine/","format":"Published person (name and role labels)","jobTitle":"Executive Chef","observedAt":"2026-09-15T09:13:14.484204554Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Executive Chef","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Executive Chef","description":"Calm, cool and creative, Chef Chris is the anchor for the culinary team here at Ginger and Baker, managing the chefs for the Café, The Cache, Events, Catering and the Bakery.\n\nChris started cooking when he was just 15 and quickly moved up the ranks at area restaurants in southern Florida. “I’ve always loved cooking, I’m the oldest of four boys and growing up, I always lent my mom a hand in the kitchen.”\n\nAn avid skateboarder and surfer, Chris made the move to Colorado to give snowboarding a try and further developed his culinary skills at high-end restaurants and resorts in Vail.\n\nHe had a stint as chef at the Bully Chef Ranch at the Sonnenalp Vail and executive sous at Chap’s Grill and Chophouse and the Vail Cascade Resort. As the Event Chef at the Westin Beaver Creek, he worked under award-winning chef Richard Sandoval, cooking for top-tier events including the Black Diamond Ball.\n\nMoving to the Stanley Hotel in Estes Park, Chris worked with Chef Richard Beichner and was on the team that cooked for the 2013 James Beard Dinner in New York City. “Cooking at The Stanley was an experience, you never knew what you what would show up in the kitchen,” Chris said. “Snow, bears, you name it.”\n\nHere in Fort Collins, Chris was the executive chef at the Fort Collins Marriot for several years before joining the team at Ginger and Baker. “I love it here, there’s a strong desire for perfection and everyone is always striving to achieve,” Chris said. “Cooking for two restaurants and events can be nerve wracking, but it’s totally worth it to see the smile on people’s faces when they are enjoying a special meal or a special day. The satisfaction of seeing someone enjoy what you do is better than anything.”\n\nWhen not working, Chris loves spending time with his son and enjoys making sausage, smoking meats and brewing beer. “I’ve been a home brewer for several years, and it’s great living in this area, it’s the Napa Valley of beer.”\n\nHis favorite pie? “Strawberry Rhubarb. My grandfather would always make it and bring it for Thanksgiving dinner.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/chris-perrine/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:10.263016+00:00","last_confirmed_at":"2026-09-15T09:12:10.263016+00:00"},{"label":"Christian McClure","value":{"url":"https://gingerandbaker.com/team/christian-mcclure/","name":"Christian McClure","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2023/04/christian-1024x679.jpg","sources":[{"url":"https://gingerandbaker.com/team/christian-mcclure/","format":"Published person (name and role labels)","jobTitle":"Beverage Director and Manager, The Cache","observedAt":"2026-09-15T09:12:15.054001602Z"},{"url":"https://gingerandbaker.com/team/christian-mcclure/","format":"Published person (name and role labels)","jobTitle":"Beverage Director and Manager, The Cache","observedAt":"2026-09-15T09:13:14.48419461Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Beverage Director and Manager, The Cache","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Beverage Director and Manager, The Cache","description":"Keeping The Cache running smoothly, building on an award-winning wine program and pursuing further levels as a sommelier may sound like a tall order, but Christian McClure is more than up to the challenge.\n\nBorn and raised in Wyoming, Christian worked in the oil fields for a several years, then served as a 19K Tanker in the US Army for four years with the 2-70 th Armor Regiment at Fort Riley, Kansas and Camp Buehring, Kuwait.\n\nIn 2018, he made the move to Fort Collins and began working in the hospitality industry and studying wine, cocktails and beer. “At first it was to boost my sales, but then I had an ‘aha’ moment when I tried Silver Oak Napa Cab for the first time.” Christian said. “I realized there is so much really good wine out there to experience and there’s a lot more to it than making money.”\n\n“I happened to be at an airport wine bar when I tried it and the bartender asked if I liked it,” he continued. “I said, ‘best wine I’ve ever had’ and he gestured to a woman at the bar and said, ‘she owns it.’” Turns out it was Sally Duncan, one of the owners of Silver Oak.”\n\nAfter this, Christian began his wine studies in earnest. Right before he joined the team at Ginger and Baker, he became a Level One Sommelier through Court of Master Sommeliers. In March of 2023, he passed the demanding exams necessary to become a Certified Sommelier with the Court of Master Sommeliers (CMS) and Wine and Spirits Education Trust (WSET).\n\nIn 2023, Christian also became Ginger and Baker’s Beverage Director and Head Sommelier, then was named The Cache Manager soon after that. All this before the age of 30… and he’s just getting started.\n\n“I really like that we’re creating an elevated dining experience and The Cache is one of the few restaurants doing that in Northern Colorado,” Christian said. “Maintaining and expanding our award-winning wine list is another unique and fun challenge. I also really enjoy developing The Cache Wine Club, I’m always learning something new, and I enjoy sharing that with guests and turning them on to new wines.”\n\nWhen not working, Christian enjoys spending time with his wife, Kayla, and dog, Copper. High on the list are dining out, traveling and continuing to learn as much as he can.\n\nFavorite Wine: German Riesling\n\nFavorite Pie: Margarita Pizza\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/christian-mcclure/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:15.054001+00:00","last_confirmed_at":"2026-09-15T09:12:15.054001+00:00"},{"label":"Daniel Schossow","value":{"url":"https://gingerandbaker.com/tk_staff_members/chef-daniel-schossow/","name":"Daniel Schossow","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2024/09/Daniel-3.jpg","sources":[{"url":"https://gingerandbaker.com/tk_staff_members/chef-daniel-schossow/","format":"Published person (name and role labels)","jobTitle":"Chef/Instructor","observedAt":"2026-09-15T09:13:19.698130543Z"},{"url":"https://gingerandbaker.com/the-teaching-kitchen/meet-the-team/","format":"Published person (name and role labels)","jobTitle":"Chef/Instructor","observedAt":"2026-09-15T09:12:02.763049382Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/56185","format":"Published person (name and role labels)","jobTitle":"Chef/Instructor","modified":"2026-04-15T21:50:54Z","published":"2024-07-25T23:08:33Z","observedAt":"2026-09-15T09:13:09.040276185Z"}],"jobTitle":"Chef/Instructor","description":"What do you get when you combine a chef with an engineer? Chef Daniel! Know that any class you take with Daniel, you’ll get to share in his joy of cooking and boundless creativity paired with his skill, precision and knowledge of the science behind cooking.\n\nHis background reflects that diversity as well. After receiving his bachelor’s in engineering from Wichita State, he earned a bachelor’s in culinary arts and science from the Culinary Art Institute of Seattle. While cooking in Seattle he helped open Stoneburner with Chef Jason Stoneburner, then joined the catering team on the Microsoft campus he was soon the chef de partie for the entire campus. “That meant feeding 10,000 people a day,” Daniel said. “They had a warehouse the size of Costco for our operations, it was crazy.”\n\nBut the desire to build a really great stove led him back to school for a master’s in engineering at University of Washington. “I figured since I already had an engineering degree, I’d just keep going.”\n\nDaniel returned to Microsoft as an engineer and did private catering on the side until family drew him to Fort Collins 2021. Here, he repeated that blend of working as an engineer and catering and joined the G&B team in 2023.\n\n“I love teaching and it’s great interacting with students and the other chefs, seeing what they’re cooking, talking about what’s in season,” Daniel said. “It’s great to be surrounded by passionate people who express the same love of cooking and of life that I have.”\n\nWhen not working, Daniel spends his time developing new recipes and exploring the Colorado food scene. He’s also a hiker and avid cyclist, putting in at least 10 miles riding area trails every day.\n\nHis favorite pie? “G&B’s Passionfruit Meringue is the best pie I’ve had in my life. That was what drew me to Ginger and Baker. Before I worked here people would ask where they should go to eat and I’d say, ‘come here and have that pie!’”"},"basis":"publisher_declared","via":["https://gingerandbaker.com/tk_staff_members/chef-daniel-schossow/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:19.698130+00:00","last_confirmed_at":"2026-09-15T09:13:19.698130+00:00"},{"label":"David Peña-Chavez","value":{"url":"https://gingerandbaker.com/team/david-pena-chavez/","name":"David Peña-Chavez","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2026/09/David-Pena-Chavez.jpg","sources":[{"url":"https://gingerandbaker.com/team/david-pena-chavez/","format":"Published person (name and role labels)","jobTitle":"The Cache Sous Chef","observedAt":"2026-09-15T09:13:14.484126104Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"The Cache Sous Chef","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"The Cache Sous Chef","description":"Chef David joined The Cache team in 2026, bringing years of experience and a serious respect for food.\n\nBorn in Mexico City, David moved to Loveland with his family when he was 14, graduated from Loveland High School and jumped straight into his culinary training. “I started at Biaggi’s in Loveland as a prep cook and then moved up to captain,” Eddie said. “That’s when things started getting serious for me in the culinary world.”\n\nHe also credits his mother for his deep respect for food and cooking. “My mom is from a remote place in Michoacán where everything had to be made from scratch, from cheese to salt,” David said. “When she made it to Mexico City, she continued those traditions. For her, food was a sacred thing as there wasn’t always abundance, that’s how we learned to respect food. It’s something I teach my kids, too.”\n\nAfter Biaggi’s, David joined Mimi’s Café, where he became a corporate trainer helping open restaurants and train teams from California to Arkansas. “That’s where I met my wife, Rebekah Ruth,” David said. “Then we moved back here because we wanted to raise our kids in Colorado.”\n\nHe helped open Cacciatore’s in Windsor, then joined the team at McCarty’s at Eaton Country Club. “It’s similar to The Cache in that a lot of stuff is made from scratch and they have very loyal customers,” David said. “It’s like a 300 person family.”\n\nHe worked as executive chef and director of operations at both McCarty’s and their sister restaurant, The Hearth, for several years, then made the move to The Cache. “The team here is great. We’re bringing in bit of the things my mother taught me, a little spice and Hispanic flavors, combined with what people already love about The Cache.”\n\nWhen not working, “If I’m not cooking, it’s the ocean, I love cooking and surfing. I’m working on fourteeners, and I love spending time with my family, playing with my son, Maverick, and listening to my daughter Emiliana’s stories.”\n\nHis favorite pie – “A good peach cobbler, even if it’s not peach season if I see it, I’m eating it.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/david-pena-chavez/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:14.484126+00:00","last_confirmed_at":"2026-09-15T09:13:14.484126+00:00"},{"label":"Deb Traylor","value":{"url":"https://gingerandbaker.com/tk_staff_members/chef-deb-traylor/","name":"Deb Traylor","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2024/09/Chef-Deb-TK-bio-photo.jpg","sources":[{"url":"https://gingerandbaker.com/tk_staff_members/chef-deb-traylor/","format":"Published person (name and role labels)","jobTitle":"Culinary Director & Chef/Instructor","observedAt":"2026-09-15T09:13:19.69812481Z"},{"url":"https://gingerandbaker.com/the-teaching-kitchen/meet-the-team/","format":"Published person (name and role labels)","jobTitle":"Culinary Director & Chef/Instructor","observedAt":"2026-09-15T09:12:02.763049382Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/56185","format":"Published person (name and role labels)","jobTitle":"Culinary Director & Chef/Instructor","modified":"2026-04-15T21:50:54Z","published":"2024-07-25T23:08:33Z","observedAt":"2026-09-15T09:13:09.040276185Z"},{"url":"https://gingerandbaker.com/about-us/","format":"Published person (schema.org)","observedAt":"2026-09-15T09:11:58.242135291Z"}],"jobTitle":"Culinary Director & Chef/Instructor","description":"Chef Deb, the “Baker” of Ginger and Baker, is a seventh generation Texan who grew up crabbing and fishing on inter-coastal waterways. By the age of 6, she had dreams of being a chef. Obsessed with Julia Child, and the child of her single mom, Helen, Deb learned to cook and started collecting cookbooks by the age 11. With a collection of over 1800 cookbooks, there’s nothing she won’t try.\n\nDeb has cooked in a twelfth century castle, aboard a private yacht and on top of Medicine Bow Mountain. She’s hiked three miles to a yurt to provide an exquisite meal for two, and helicoptered to 12,000 feet to cook for a private celebration. She’s been a personal chef and provided sumptuous dinners for executives, stars and politicos for years.\n\nThe quality, meaning and shared joy of food provide Deb with her drive and inspiration. As a culinary instructor and self-declared “food pusher” she can butcher, fish, forage and make fire. Ask for her recipe and be blessed. Sample her food and be transported."},"basis":"publisher_declared","via":["https://gingerandbaker.com/tk_staff_members/chef-deb-traylor/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:19.698124+00:00","last_confirmed_at":"2026-09-15T09:13:19.698124+00:00"},{"label":"Deborrah Traylor","value":{"url":"https://gingerandbaker.com/team/deborrah-traylor/","name":"Deborrah Traylor","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2017/09/Chef-Deb.jpg","sources":[{"url":"https://gingerandbaker.com/team/deborrah-traylor/","format":"Published person (name and role labels)","jobTitle":"Culinary Director","observedAt":"2026-09-15T09:12:08.265204425Z"},{"url":"https://gingerandbaker.com/team/deborrah-traylor/","format":"Published person (name and role labels)","jobTitle":"Culinary Director","observedAt":"2026-09-15T09:13:16.445498661Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Culinary Director","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Culinary Director","description":"Chef Deb, the “Baker” of Ginger and Baker, is a seventh generation Texan who grew up crabbing and fishing on inter-coastal waterways. By the age of 6, she had dreams of being a chef. Obsessed with Julia Child, and the child of her single mom, Helen, Deb learned to cook and started collecting cookbooks by the age 11. With a collection of over 1800 cookbooks, there’s nothing she won’t try.\n\nDeb has cooked in a twelfth century castle, aboard a private yacht and on top of Medicine Bow Mountain. She’s hiked three miles to a yurt to provide an exquisite meal for two, and helicoptered to 12,000 feet to cook for a private celebration. She’s been a personal chef and provided sumptuous dinners for executives, stars and politicos for years.\n\nThe quality, meaning and shared joy of food provide Deb with her drive and inspiration. As a culinary instructor and self-declared “food pusher” she can butcher, fish, forage and make fire. Ask for her recipe and be blessed. Sample her food and be transported.\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/deborrah-traylor/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:08.265204+00:00","last_confirmed_at":"2026-09-15T09:12:08.265204+00:00"},{"label":"Eddie Cortez-Villegas","value":{"url":"https://gingerandbaker.com/team/eddie-cortez-villegas/","name":"Eddie Cortez-Villegas","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2026/09/Eddie-1.jpg","sources":[{"url":"https://gingerandbaker.com/team/eddie-cortez-villegas/","format":"Published person (name and role labels)","jobTitle":"Chef de Cuisine, The Cache","observedAt":"2026-09-15T09:12:17.979734597Z"},{"url":"https://gingerandbaker.com/team/eddie-cortez-villegas/","format":"Published person (name and role labels)","jobTitle":"Chef de Cuisine, The Cache","observedAt":"2026-09-15T09:13:16.445541343Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Chef de Cuisine, The Cache","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Chef de Cuisine, The Cache","description":"A childhood spent exploring the culinary melting pot of Southern California and spending summers on his great-grandfather’s cattle ranch, followed by years running a fresh seafood restaurant make Chef Eddie perfectly suited to lead The Cache team.\n\n“I grew up cooking alongside my mom who was in R&D at Taco Bell. One of my earliest memories is cooking eggs with her after butting into the kitchen because I was nosy,” Eddie said. “My mom was from Michoacán, so we had a lot of rustic Mexican food, and my best friend was Vietnamese, and we were always looking for different food experiences.”\n\n“I spent summers in Mexico and there’s a ton of food culture going on there. My great-grandfather had a ranch, and he would host huge parties where I learned how to break down a side of beef and cook enough food for the whole weekend. It was pretty cool.”\n\nHis first job in Colorado was at McCarty’s at Eaton Country Club. “That’s where my passion really grew.” At Bonefish Grill, Eddie started at the bottom and quickly moved up to managing all culinary and running both front and back of the house with the GM.\n\n“Since I’m from the coast, I’ve always loved seafood, so it was an easy move to work there. Fresh fish was a big part of the concept at the time, and it’s what I know and love,” Eddie said. “I feel like I grew up there, moving from being a cook to managing and running the place and it solidified what I want to do with my life. Even after all the 12-14 days the past 10 years, I can’t complain, I just love working with food.”\n\n“It all made me more respectful of food and where it comes from,” he added. “That’s why I love the concept here at Ginger and Baker of having everything being as local as it can be.”\n\n“Right now, I’m bringing in more fresh fish and want to make the most of all the Wagyu and Angus,” he said. “Friday night is where we’re doing a few different things, using a variety of cuts and seeing what gets the best response. I have David Peña-Chavez as my sous chef, and he’s always on board with implementing elevated Hispanic food and making it shine. I’d like to give it a stage and broaden the new American food concept.”\n\nWhen not working, Eddie likes to spend time with his girlfriend and her family and hike with his German Shepherd/Husky, Caterpillar. “And I’m ready to try anything from any part of the world, so I’m going to Italy soon and I’m super excited to have food there.”\n\nHis favorite pie? “Pumpkin pie, because I can put a ton of whipped cream on it, it’s so well balanced, I think of pumpkin with subtle nutty flavors and some sweetness.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/eddie-cortez-villegas/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:17.979734+00:00","last_confirmed_at":"2026-09-15T09:12:17.979734+00:00"},{"label":"Elmer Ferro","value":{"url":"https://gingerandbaker.com/tk_staff_members/elmer-ferro/","name":"Elmer Ferro","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2026/07/Elmer-Ferro-resized-1024x679.jpg","sources":[{"url":"https://gingerandbaker.com/the-teaching-kitchen/meet-the-team/","format":"Published person (name and role labels)","jobTitle":"Chef/Instructor","observedAt":"2026-09-15T09:12:02.763049382Z"},{"url":"https://gingerandbaker.com/tk_staff_members/elmer-ferro/","format":"Published person (name and role labels)","jobTitle":"Chef/Instructor","observedAt":"2026-09-15T09:13:19.698087603Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/56185","format":"Published person (name and role labels)","jobTitle":"Chef/Instructor","modified":"2026-04-15T21:50:54Z","published":"2024-07-25T23:08:33Z","observedAt":"2026-09-15T09:13:09.040276185Z"}],"jobTitle":"Chef/Instructor","description":"Uploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/the-teaching-kitchen/meet-the-team/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:02.763049+00:00","last_confirmed_at":"2026-09-15T09:12:02.763049+00:00"},{"label":"Ginger Graham","value":{"url":"https://gingerandbaker.com/team/ginger-graham/","name":"Ginger Graham","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2017/09/Ginger-headshot_popsiclewindow.jpg","sources":[{"url":"https://gingerandbaker.com/team/ginger-graham/","format":"Published person (name and role labels)","jobTitle":"Owner","observedAt":"2026-09-15T09:12:04.362536079Z"},{"url":"https://gingerandbaker.com/team/ginger-graham/","format":"Published person (name and role labels)","jobTitle":"Owner","observedAt":"2026-09-15T09:13:16.445529093Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Owner","observedAt":"2026-09-15T09:11:58.485724957Z"},{"url":"https://gingerandbaker.com/20161219gingers-favorite-sugar-cookies/","format":"Published person (schema.org)","modified":"2025-12-03T17:41:40-07:00","published":"2023-12-11T06:40:00-07:00","observedAt":"2026-09-15T09:11:58.24209374Z"},{"url":"https://gingerandbaker.com/about-us/","format":"Published person (schema.org)","observedAt":"2026-09-15T09:11:58.242135291Z"}],"jobTitle":"Owner","description":"Ginger is an Arkansas native, raised on her family’s version of Old MacDonald’s farm with the usual dogs and cats, plus pigs, chickens, sheep, ducks, horses, beef and milk cows, a huge vegetable and flower garden, grape orchard and fruit trees.\n\nShe can herd, milk or rope a cow, make butter, dress a chicken, buck hay, sew up a tablecloth and make dinner for twenty at the drop of a hat.\n\nInspired by her mother, Earlene, co-founder/owner of the Sugar and Spice Catering, Cake and Candy Shop, Ginger learned to make twenty pie crusts at a time under her mom’s watchful eye. There was always someone who needed food – whether for a potluck, funeral, housewarming, or going home from the hospital. Pie was the perfect comfort food.\n\nWith a Harvard MBA and a track record of running businesses – one Fortune 500 and one Nasdaq 100 – she brings business savvy to a love of tradition and sharing through local, fresh, handmade food.\n\nGinger’s favorite pie? Earlene’s Strawberry Pie, a recipe from her mom.\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/ginger-graham/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:04.362536+00:00","last_confirmed_at":"2026-09-15T09:12:04.362536+00:00"},{"label":"Hannah Sprenger","value":{"url":"https://gingerandbaker.com/team/hannah-sprenger/","name":"Hannah Sprenger","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2024/01/Chef-Hannah-Sprenger.jpg","sources":[{"url":"https://gingerandbaker.com/team/hannah-sprenger/","format":"Published person (name and role labels)","jobTitle":"Executive Sous Chef","observedAt":"2026-09-15T09:12:11.867981085Z"},{"url":"https://gingerandbaker.com/team/hannah-sprenger/","format":"Published person (name and role labels)","jobTitle":"Executive Sous Chef","observedAt":"2026-09-15T09:13:16.445554897Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Executive Sous Chef","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Executive Sous Chef","description":"Chef Hannah joined Ginger and Baker in 2022 and has become an indispensable member of the culinary team. As executive sous chef, Hannah is second in command, jumping in where she is needed be it The Cache, the Café, the prep kitchen or, most recently, whipping the Bakery into shape. “If there’s a kitchen, I’ve been working in it,” Hannah said. “I’m the Swiss army knife around here.”\n\nBorn in Waupaca, Wisconsin, Hannah started cooking with her grandmother as soon as she could reach the counter. “She would save magazine clippings all week and when I’d come over, we’d bake from morning to night,” Hannah said.\n\nEver since her first cooking job at Texas Roadhouse she’s never looked back. “I fell in love with the energy of the kitchen, I wanted to learn everything I could.”\n\nSince then, she’s worked everywhere from diners to high-end restaurants, learning as much as she could wherever she landed. When she made the move to Boulder, Colorado, she even took a turn working front of house as a bartender and manager.\n\n“When I moved to Fort Collins, I knew I wanted to work back of house in a more serious way, so I joined the team at Ginger and Baker,” Hanna said, “I love working here, there are so many great mentors on the team, there are always resources and lots of room to grow.”\n\nWhen not working Hannah loves to… cook, of course. “Soups, roasts, anything I can put in Le Creuset cast iron,” she said. She also enjoys hanging out with her fiancé and dogs Brizzie and Harlow. When time allows, she paints in acrylics and enjoys a few rounds of disc golf.\n\nHer favorite pie? The peanut butter pie here at G&B\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/hannah-sprenger/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:11.867981+00:00","last_confirmed_at":"2026-09-15T09:12:11.867981+00:00"},{"label":"Jack Graham","value":{"url":"https://gingerandbaker.com/team/jack-graham/","name":"Jack Graham","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2019/07/Jack-Graham.jpg","sources":[{"url":"https://gingerandbaker.com/team/jack-graham/","format":"Published person (name and role labels)","jobTitle":"Owner","observedAt":"2026-09-15T09:12:05.370014591Z"},{"url":"https://gingerandbaker.com/team/jack-graham/","format":"Published person (name and role labels)","jobTitle":"Owner","observedAt":"2026-09-15T09:13:16.44554838Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Owner","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Owner","description":"Jack has a long history in Fort Collins; first recruited to Colorado State University as a quarterback and then drafted into the NFL by the Miami Dolphins. Post football, he built a career in reinsurance, focused on helping people and businesses in areas exposed to catastrophic risks like hurricanes and earthquakes. (Ginger says he was just a disaster waiting to happen.). He founded and ran International Catastrophe Insurance Managers, launched the first US-based Lloyd’s of London syndicate and was recognized in 2003 as an Ernst and Young Entrepreneur of the Year.\n\nJack’s zeal for all things football led him back to Fort Collins to propose the building of an on-campus football stadium at CSU and then to the role as CSU’s Athletic Director. In short order, CSU led the nation in wins and winning percentage for the four key sports. Jack loves to build things and win. (As for his favorite pie – he thinks the winner is pumpkin.)\n\nHere at Ginger and Baker, the bold design of the new “pie shaped” building the careful restoration of the adjoining historic mill absorbed months of Jack’s time, energy and passion for excellence. He watches over the physical spaces, manages the insurance requirements and enjoys a good steak at The Cache.\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/jack-graham/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:05.370014+00:00","last_confirmed_at":"2026-09-15T09:12:05.370014+00:00"},{"label":"Jason Adams","value":{"url":"https://gingerandbaker.com/team/jason-adams/","name":"Jason Adams","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2025/11/Jason-Adams-1024x679.jpg","sources":[{"url":"https://gingerandbaker.com/team/jason-adams/","format":"Published person (name and role labels)","jobTitle":"Purchasing Manager/Chef","observedAt":"2026-09-15T09:13:17.574640124Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Purchasing Manager/Chef","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Purchasing Manager/Chef","description":"Finding the best ingredients for The Cache, Café, Bakery, Coffee Shop and Teaching Kitchen can be a complex game of whack-a-mole, but Jason is up for the challenge, bringing a wealth of experience and tireless energy to his role as G&B’s Purchasing Manager.\n\nA Colorado native, Jason grew up in Sterling and started cooking at an early age. “Right out of high school I worked in the second largest kitchen in the US at the Grand Canyon Lodge at Yellowstone.”\n\nClimbing the ranks in the beef industry came next, where he moved from quality assurance to supervisory roles, as well as production, sales and purchasing. “I really know my beef,” Jason said.\n\nHe expanded his purchasing repertoire purchasing and negotiating contract for nuts and bolts to grains, doughs and batters. “Then I worked for a company buying all the proteins for 19 different restaurants across all different categories, aggregating their spend together.”\n\nA few more corporate roles followed, “Then I got fed up with the lifestyle and started own handyman business doing basement remodels and bathroom installs.”\n\nBut when the role at G&B came up, Jason came aboard. “I like that I get to do a little bit of everything,” Jason said. “When anything needs to be done in the building, I’m there for it.”\n\n“I love being able to use my purchasing skills one day and my knife skills another day,” he said. “I can build a house or a spreadsheet or a seven-layer cake.”\n\nWhen not working, Jason is an avid outdoorsman, backpacking, hiking, snowboarding, Nordic skiing, rock and ice climbing and snowshoeing. “I’m also a huge live music fan of all genres, a bit of a home chef and have two kids and two grandkids.”\n\nHis favorite pie? “Pecan pie, it was my dad’s favorite and one we always had at every holiday event.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/jason-adams/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:17.574640+00:00","last_confirmed_at":"2026-09-15T09:13:17.574640+00:00"},{"label":"Jim Vaughn","value":{"url":"https://gingerandbaker.com/team/jim-vaughn/","name":"Jim Vaughn","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2025/07/JIm-Vaughn-1.jpg","sources":[{"url":"https://gingerandbaker.com/team/jim-vaughn/","format":"Published person (name and role labels)","jobTitle":"Assistant Manager, Restaurants","observedAt":"2026-09-15T09:13:17.574649689Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Assistant Manager, Restaurants","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Assistant Manager, Restaurants","description":"“My wife and I stumbled on Ginger and Baker after losing our way exploring bike paths around Fort Collins,” Jim said. “We were instantly drawn to everything about Ginger and Baker, including Ginger who kindly spent a good amount of time making us feel at home.”\n\nJim recently moved to Colorado from California with his wife Tricia and their dog Cinco. “Leaving California was difficult, but I have always felt that if I was going to live anywhere else, it would likely be Colorado,” said Jim.\n\nJim brings 25 years of hospitality experience to his role here at G&B, having managed restaurants and golf courses throughout California. “Initially, I went into the restaurant industry so I could work at night and play beach volleyball during the day,” he said. “Then after we had two boys, it was great having my days free while my wife worked during the day.”\n\nOver the years, Jim found his way to upper management positions serving as the general manager of popular restaurants in Santa Monica and Venice. He also took on the role of GM at a golf course in Los Angeles and later in San Clemente. This experience helped Jim hone his management style, which emphasizes creating an enjoyable environment for guests and staff. “Happy employees set the tone for superior customer service,” he said. “It’s why I continue to work in this industry. I really enjoy creating memorable experiences.”\n\nWhen not working Jim likes to play golf, bike, hike and make good food, all with Tricia by his side.\n\nHis favorite pie? “Pecan, mainly because it reminds me of the holidays with my family.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/jim-vaughn/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:17.574649+00:00","last_confirmed_at":"2026-09-15T09:13:17.574649+00:00"},{"label":"Kate Cooper","value":{"url":"https://gingerandbaker.com/team/kate-cooper/","name":"Kate Cooper","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2017/09/kates-bio-photo-2.jpg","sources":[{"url":"https://gingerandbaker.com/team/kate-cooper/","format":"Published person (name and role labels)","jobTitle":"Director of Events & Community Engagement","observedAt":"2026-09-15T09:12:06.171308396Z"},{"url":"https://gingerandbaker.com/team/kate-cooper/","format":"Published person (name and role labels)","jobTitle":"Director of Events & Community Engagement","observedAt":"2026-09-15T09:13:17.574624859Z"},{"url":"https://gingerandbaker.com/meet-the-events-team/","format":"Published person (name and role labels)","jobTitle":"Director of Events & Community Engagement","observedAt":"2026-09-15T09:11:58.242157849Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Director of Events & Community Engagement","observedAt":"2026-09-15T09:11:58.485724957Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/47540","format":"Published person (name and role labels)","jobTitle":"Director of Events & Community Engagement","modified":"2026-04-17T20:16:51Z","published":"2023-09-22T02:20:13Z","observedAt":"2026-09-15T09:13:09.040253316Z"}],"jobTitle":"Director of Events & Community Engagement","description":"From managing the Events Team to expanding our off-site catering, to building community and even jumping in to help with the restaurants in a pinch, Kate wears many hats here at Ginger and Baker. If there’s a G&B nerve center, it just may be Kate’s desk. .\n\nBorn and raised in Phoenix, AZ, Kate grew up around barns competing at horse shows. That love of horses led her to Ft. Collins, where she majored in agricultural business and equine science and played polo for the CSU team.\n\nShe began honing her event management skills with equine industry non-profits and then worked with CSU, where she crafted major events for a portfolio of campus partners… and met Ginger Graham.\n\nWhen Ginger and Baker began, Ginger was quick to invite Kate to bring her passion for growing community to the team. “I love to help people create events they’ll remember for a lifetime,” Kate said. “And Ginger and Baker is the perfect place for that to happen.”\n\nKate remembers shopping at old the Feeders Supply and she still loves coming in to the renewed building for work every day, or bringing her husband, Eric, and kiddos, Addison, Bronson and Elsie in for pie!\n\nKate’s favorite pie? “Pumpkin with vanilla whipped cream, ever so closely followed by apple pie a la mode.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/kate-cooper/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:12:06.171308+00:00","last_confirmed_at":"2026-09-15T09:12:06.171308+00:00"},{"label":"Libby Vaughan","value":{"url":"https://gingerandbaker.com/team/libby-vaughan/","name":"Libby Vaughan","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2022/09/Libby-Vaughn.jpg","sources":[{"url":"https://gingerandbaker.com/team/libby-vaughan/","format":"Published person (name and role labels)","jobTitle":"Market Manager","observedAt":"2026-09-15T09:13:17.574666567Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Market Manager","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Market Manager","description":"Before she became our Market Manager, Libby says she’s loved coming to Ginger and Baker ever since we opened our doors. “I love the way it feels, like a home away from home,” she said. “It’s where we come for graduation dinners, birthday dinners, any special occasion.”\n\nThat love is apparent in the magic she works in the Market, creating beautiful displays around the historic old mill. “I want everyone to have that home-away-from-home feeling. I’m trying to create a place where people can always find something new for their own homes that will make it extra special,” she said. “Things that you can’t find anywhere else.”\n\nBorn and raised in Berthoud, Libby graduated from Berthoud High and then from CSU with a degree in merchandising. “I married my high school sweetheart right out of high school, and we had three kids right away,” she said. “Now my youngest is 18 and going to college.”\n\nLibby was a stay-at-home mom for 10 years, then moved into designing and merchandising for Furniture Row. For several years, she traveled nationally, merchandising for several of their stores.\n\nWhy merchandising? “I get paid to go shopping with someone else’s money!” she said. “Nothing better than shopping, right?\n\nHer goals for the Market include sourcing more goods from local small businesses, artists and artisans. “I also want to bring in more textiles; napkins, table runners, blankets, throws and pillows,” she said. “We’ll be redesigning Market displays for every season as well,” she said. “My favorite seasons for merchandise are fall and spring.”\n\nWhen not working, Libby likes to spend time with her kids and… shop! ”I also like to travel… so I can do more shopping!”\n\nHer favorite pie? “Passionfruit! It’s a good thing it’s not here all the time.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/libby-vaughan/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:17.574666+00:00","last_confirmed_at":"2026-09-15T09:13:17.574666+00:00"},{"label":"Lori Gallatin","value":{"url":"https://gingerandbaker.com/team/lori-gallatin/","name":"Lori Gallatin","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2024/01/Chef-Lori-Gallatin.jpg","sources":[{"url":"https://gingerandbaker.com/team/lori-gallatin/","format":"Published person (name and role labels)","jobTitle":"Prep Chef","observedAt":"2026-09-15T09:13:17.574659988Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Prep Chef","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Prep Chef","description":"Who’s the mastermind behind Ginger and Baker’s endless supply of pot pies? Meet Chef Lori Gallatin, who’s been on our prep kitchen team when we opened in 2017. She soon moved into the role of Prep Chef, leading a team who produce an average of 430 chicken and veggie pot pies every week, keeping the Café, to go orders and Take and Baker supplied with our bestselling item.\n\n“We do a majority of the prep for the Café, stock the grab and go with quiche and provisions, and help The Cache and Events team when needed,” Lori said, “And make sure each pot pie is hand made with love.”\n\nLori started in the restaurant industry at age 15 in her hometown of Buena Vista and has worked both back of house and in management ever since. She managed the Fort Collins Waffle House for many years, and later partnered with her sister in opening a restaurant in Arizona. “It was called Café Sonoita, and we made homestyle American food,” Lori said. “We also catered everything from weddings to shoots for Victoria’s Secret and Animal Kingdom. We also did wine dinners, wine festivals, and murder mystery dinners.”\n\nWhen Lori returned to Fort Collins to take care of her folks, she joined the opening team at Ginger and Baker. “The people here are great,” Lori continued. “Ginger was the first person I met when I came in and she’s always been supportive. I get to work with some really talented chefs and good people. We take care of each other, and they appreciate me… and my sense of humor.”\n\nLori also has degrees in human resources management and human services management. “I wanted to be a psychologist at one point. Now it comes in handy keeping Chef Ryan in line,” Lori joked.\n\nWhen not working, Lori enjoys gardening, camping, fishing, baking, photography and playing with her grandkids – between her two sons and her step kids, she has sixteen grandkids and two great grandkids. She also loves spending time with her husband and their three dogs: Jingles the Manchester terrier, Mipsy Pipsy the corgi/chihuahua, and Itty Bitty the chihuahua.\n\nYou’d think all of that is enough to keep one person busy, but Lori also plays the flute, piccolo and tenor sax and is learning the mandolin. In addition, she has an extensive collection of musical instruments. “I have a piano, two keyboards, tambourines, Chinese bells, wooden flutes, table harps, finger harps, acoustic guitars, an electric guitar, a bass, all range of harmonicas, even a xylophone,” Lori said.” My goal is to learn to play every single one of them.” (Did we mention Lori never ceases to amaze us?)\n\nHer favorite pie? “It’s a frozen peanut butter pie with a crushed peanut crust,” Lori said. “It’s so, so good.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/lori-gallatin/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:17.574659+00:00","last_confirmed_at":"2026-09-15T09:13:17.574659+00:00"},{"label":"Lucien DeJule","value":{"url":"https://gingerandbaker.com/team/lucien-dejule/","name":"Lucien DeJule","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2025/09/Lucien-3.jpg","sources":[{"url":"https://gingerandbaker.com/team/lucien-dejule/","format":"Published person (name and role labels)","jobTitle":"Cafe Sous Chef","observedAt":"2026-09-15T09:13:17.574624675Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Cafe Sous Chef","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Cafe Sous Chef","description":"As the most recent sous chefs to join G&B’s culinary team, Lucien adds his own multicultural vegan twist to the Café’s comfort food menu. Starting on the Café line in 2023, he worked his way up to sous in early 2025. “G&B is a great place to work, so many good opportunities to help out, grow, and cook good food,” Lucien said.\n\nHe started cooking at an early age, learning from his mother, an experienced vegan cook. “My love of cooking always felt innate. I was constantly in the kitchen while my mom was cooking dinner.”\n\nGrowing up in Chicago, Lucien credits his Montessori education in boosting his leadership and problem solving skills. “Then I transitioned to public schools which made me really adaptable in different situations. Being able to think quickly on my feet helped build a strong foundation for my cooking.”\n\nLucien earned a bachelor’s degree in English at Iowa’s Grinnell College and continued to develop his organizational, conversational and leadership skills, both in the classroom and while working in campus dining halls and coffee shops.\n\nAs for his cooking style, Lucien said he likes to experiment with different recipes from around the world, exploring different niches of vegan food. “Here at Ginger and Baker, I like to create vegan options that can be flexible, being able to stand alone or be just as good with chicken or fish.”\n\n“I love the people here,” Lucien said. “The community is amazing; everyone is supportive and works super-duper hard. We learn from each other, collaborating on recipes and helping out wherever we can.”\n\nWhen not working, Lucien enjoys reading, writing, journaling and spending time with his partner, Daniel, who is pursuing a graduate degree in mathematics at CSU.\n\nHis favorite kind of pie? “I have to say the vegan peanut butter pie here is truly incredible. I don’t have pie very often, but finding something so delicious that’s also vegan is like a gold mine.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/lucien-dejule/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:17.574624+00:00","last_confirmed_at":"2026-09-15T09:13:17.574624+00:00"},{"label":"Miranda Guettlein","value":{"url":"https://gingerandbaker.com/tk_staff_members/miranda-guettlein/","name":"Miranda Guettlein","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2025/02/Miranda-Bio-photo-1-1024x679.jpg","sources":[{"url":"https://gingerandbaker.com/meet-the-events-team/","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","observedAt":"2026-09-15T09:11:58.242157849Z"},{"url":"https://gingerandbaker.com/team/miranda-guettlein/","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","observedAt":"2026-09-15T09:13:19.698099559Z"},{"url":"https://gingerandbaker.com/tk_staff_members/miranda-guettlein/","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","observedAt":"2026-09-15T09:13:22.843029991Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","observedAt":"2026-09-15T09:11:58.485724957Z"},{"url":"https://gingerandbaker.com/the-teaching-kitchen/meet-the-team/","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","observedAt":"2026-09-15T09:12:02.763049382Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/47540","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","modified":"2026-04-17T20:16:51Z","published":"2023-09-22T02:20:13Z","observedAt":"2026-09-15T09:13:09.040253316Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/56185","format":"Published person (name and role labels)","jobTitle":"Teaching Kitchen Coordinator","modified":"2026-04-15T21:50:54Z","published":"2024-07-25T23:08:33Z","observedAt":"2026-09-15T09:13:09.040276185Z"}],"jobTitle":"Teaching Kitchen Coordinator","description":"Uploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/meet-the-events-team/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:11:58.242157+00:00","last_confirmed_at":"2026-09-15T09:11:58.242157+00:00"},{"label":"Raj Patrawala","value":{"url":"https://gingerandbaker.com/tk_staff_members/raj-patrawala/","name":"Raj Patrawala","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2025/12/Raj-3-1024x679.jpg","sources":[{"url":"https://gingerandbaker.com/tk_staff_members/raj-patrawala/","format":"Published person (name and role labels)","jobTitle":"Chef / Instructor","observedAt":"2026-09-15T09:13:22.843048614Z"},{"url":"https://gingerandbaker.com/the-teaching-kitchen/meet-the-team/","format":"Published person (name and role labels)","jobTitle":"Chef / Instructor","observedAt":"2026-09-15T09:12:02.763049382Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/56185","format":"Published person (name and role labels)","jobTitle":"Chef / Instructor","modified":"2026-04-15T21:50:54Z","published":"2024-07-25T23:08:33Z","observedAt":"2026-09-15T09:13:09.040276185Z"}],"jobTitle":"Chef / Instructor","description":"Meet the newest addition to the Teaching Kitchen Team, Chef Raj Patrawala, who’s varied background includes both a passion for cooking and a doctorate in psychology. “I love working in the Teaching Kitchen,” Raj said. “I like teaching, I like cooking, and I like not being stressed out, and this fits all three!”\n\nBorn and raised in Bombay, India, Raj made the move to the Chicago with his mom and sister when he was 15. He graduated from SUNY Buffalo with a psychology degree, then moved to UNC in Greeley where he earned his Doctorate in Child Psychology.\n\nWhile going to school, Raj also fell into cooking. “While I was in Buffalo, I had a huge crush on girl was a great cook. I loved how she chopped vegetables,” Raj said. “That didn’t work out, but the cooking did!”\n\nAs for his cooking style, Raj’s credits much of it to his mom and grandmother. “Growing up, my mom was a phenomenal cook, so I was always surrounded by great food. Always fresh, always healthy, nothing from a can.”\n\n“More than anything I like being creative, I like looking at the fridge and coming up with options. I also love cooking things where you can’t cheat, risotto, soups, sauces. It’s closest to how my grandma cooks, creating food that is made with love and not just thrown together. This brings me the most joy.”\n\nRaj now makes his home in Fort Collins and when not building his psychology practice and teaching, he loves being outdoors and pursuing his interest in art. “I traded in sports for art and take any opportunity to check out galleries and exhibitions.”\n\nRaj’s favorite pie? “Chicago-style deep dish pizza, no question.”"},"basis":"publisher_declared","via":["https://gingerandbaker.com/tk_staff_members/raj-patrawala/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:22.843048+00:00","last_confirmed_at":"2026-09-15T09:13:22.843048+00:00"},{"label":"Recipe Request","value":{"name":"Recipe Request","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/elementor/thumbs/chicken-pot-pie-1-qcrr33d8ougjbmcl1i3igwgwou7wn5r4cs6weyj4b8.jpg","sources":[{"url":"https://gingerandbaker.com/about-us/","format":"Published person (name and role labels)","jobTitle":"Ginger and Baker Chicken Pot Pie This belly-warming combination of roast chicken, creamy white sauce, loads of veggies and fresh","observedAt":"2026-09-15T09:11:58.242135291Z"},{"url":"https://gingerandbaker.com/wp-json/wp/v2/pages/16","format":"Published person (name and role labels)","jobTitle":"Ginger and Baker Chicken Pot Pie This belly-warming combination of roast chicken, creamy white sauce, loads of veggies and fresh","modified":"2026-04-15T21:04:35Z","published":"2017-08-31T14:34:42Z","observedAt":"2026-09-15T09:13:09.040213693Z"}],"jobTitle":"Ginger and Baker Chicken Pot Pie This belly-warming combination of roast chicken, creamy white sauce, loads of veggies and fresh","description":"Oct\n\n21\n\n2025"},"basis":"publisher_declared","via":["https://gingerandbaker.com/about-us/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:11:58.242135+00:00","last_confirmed_at":"2026-09-15T09:11:58.242135+00:00"},{"label":"Ruth Twing","value":{"url":"https://gingerandbaker.com/team/ruth-twing/","name":"Ruth Twing","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2017/09/Ruth.jpg","sources":[{"url":"https://gingerandbaker.com/team/ruth-twing/","format":"Published person (name and role labels)","jobTitle":"Finance and Human Resources Manager","observedAt":"2026-09-15T09:13:19.698114883Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Finance and Human Resources Manager","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Finance and Human Resources Manager","description":"Ruth grew up in a tiny town in eastern Wyoming called Buffalo, a place where her family has lived for five generations. 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A self-described “bookkeeping nerd,” Ruth loves expanding her accounting and bookkeeping knowledge, solving puzzles, and finding solutions.\n\nRuth’s been an integral part of our team since 2017, and those solution finding skills have definitely come in handy as Ginger and Baker has grown. “I think the part that’s still really exciting is that I get to learn something new almost every single day,” she said. “I get to push myself, increase my capabilities and learn so much about the restaurant industry as a whole.”\n\nFort Collins has also grown on Ruth. “I wasn’t completely sure I liked it when I first moved here, I thought it was too big,” Ruth said. “But now I especially like the downtown community, it’s so close knit, which makes it more of a small town to me.”\n\nWhen not keeping the books balanced and the rest of us in order, Ruth likes to spend time hiking, doing yoga, watching football and listening to true crime podcasts.\n\nRuth’s favorite pie? “Well, I’m gluten and dairy-free, so the Orange Cranberry Pie is a good one, but if I could have anything, it would be a good apple crumble.”\n\nReturn to all team members\n\nUploaded\n\nFailed"},"basis":"publisher_declared","via":["https://gingerandbaker.com/team/ruth-twing/","Published person (name and role labels)"],"first_observed_at":"2026-09-15T09:13:19.698114+00:00","last_confirmed_at":"2026-09-15T09:13:19.698114+00:00"},{"label":"Shayna Walsh","value":{"url":"https://gingerandbaker.com/team/shayna-walsh/","name":"Shayna Walsh","@type":"Person","image":"https://gingerandbaker.com/wp-content/uploads/2026/01/Shayna-3-1024x679.jpg","sources":[{"url":"https://gingerandbaker.com/team/shayna-walsh/","format":"Published person (name and role labels)","jobTitle":"Bakery Production Manager","observedAt":"2026-09-15T09:13:19.698087949Z"},{"url":"https://gingerandbaker.com/who-we-are/","format":"Published person (name and role labels)","jobTitle":"Bakery Production Manager","observedAt":"2026-09-15T09:11:58.485724957Z"}],"jobTitle":"Bakery Production Manager","description":"A precise understanding of how pastry and bread doughs perform and a keen eye for delicious and beautiful desserts are just two of the skills Shayna brings to our talented baking team.\n\n“I’m also excited to be part of production that has so much pie dough, we’re working on getting our flakiest most buttery crust possible!”\n\n“It’s great having young bakers on the team,” Shayna said. “They’re working hard to build their experience and G&B is a great place to learn – we make everything from scratch with a high expectation of quality.”\n\nA Colorado native, Shayna was born in Steamboat Springs and grew up in Fort Collins. 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