Abbiocco is an Italian slang word that means “the fulfilled, satisfied and sleepy feeling that you get after a big meal,” or better yet, “food coma.” It is owned and operated by husband and wife team, Ben and Brooke Ashworth. The company grew out of a love for bringing friends and family together to celebrate special occasions through our passion for delicious food. Ben has been a professional chef at some of Denver’s best restaurants for over ten years and brings a diverse, fine dining background to each and every menu he creates. Additionally, Brooke is a highly experienced event planner who has organized professional conferences that accommodate over 3,000 people for some of the largest companies in the world. Together, they make an incredible team that is ready and willing to make your next event a memorable one!

-Responsible for overseeing a team of sous chefs, cooks, and management staff to coordinate the daily operational standards of the restaurant.-Daily priorities were met in regard to food quality, responsible sourcing of ingredients, labor cost, food cost, hiring and enhancing the overall enthusiasm and rapport of the work place.-Ensure all monthly financial goals are met and exceeded. -Oversee and manage all private events, specialty dinners; including monthly multi-course regional wine dinners and all offsite catering events.-Manage and perpetuate strong and successful relationships with all vendors, purveyors, partners and suppliers while continuing to build new and innovative relationships within the industry.

-Manage the day to day operations of a high-end restaurant operation including the culinary team, daily preparation, food quality, sanitation and execution of dinner and brunch services.-Responsible for ordering, menu development, food costing, schedule costing, inventory, invoices, statements from vendors and repair and maintenance.-Execute multiple private catering in-house events as well as off-site events.-Maintain close relationships with vendors to ensure proper product ordering and quality to meet the demands of the restaurant.

-Proficient in creating the following handmade pastas; Tortellini, ravioli, caramelle, gnocchi, pachetti, rotolo, gnudi, pappardelle, tagliatelle, cavatelli, and multicolor farfalle.-Prepared over 600 handmade pieces a day in addition to the required amount of dough, filling and ingredient requirements. -Implemented training programs for new hires in pasta preparation, kitchen management and efficiency.-Contributed to over all meal preparations to main dinner service. -Created original specials and menu items for the dinner menu.

-Advanced in fish cookery, crudo and shellfish.-Acquired high skills in the craft of oyster shucking.  -Trained and developed new employees. -Worked with Chef de Cuisine to create original special appetizers and entrée dishes.-Attributed to establishing strong comradery and teamwork within the work environment.

-Developed menus based on the clientele in Boulder, CO, as it pertains to dietary restrictions and preferences.-Responsible for managing a team of chefs and other employees to maintain a high level of standards and consistency.-Experienced in managing food, inventory and labor costs for a high volume restaurant. -Prepared, managed, and executed multiple on-site and off-site events for weddings, birthdays and corporate events.

-Responsible for managing a team of chefs and other kitchen employees to ensure high standards of consistency, efficiency, and sanitation.-Experienced in maintaining target food costs through inventory management, ordering, and cost analysis.-Experienced in labor control through scheduling and day-to-day employee management.-Experienced in executing on and off-site private events for up to 300 guests-Prepared and executed multiple weekly specials, four course menus, and off menu dinner receptions.