Executive Chef Elise Wiggins’ love of food started young, as a girl growing up in Louisiana. After culinary school in Colorado, Wiggins embarked on extensive travels in Central America, where she broadened her culinary horizons at outdoor markets and fine restaurants alike. During her tenure at Palio restaurant in San Juan, Puerto Rico, the restaurant received a coveted AAA Four Diamond award—the first award of many to come in Wiggins’ career.
In 2004, she fulfilled a long-held wish to return to Colorado when she took a position as Executive Chef at Panzano, where she continues to explore regional Italian delights, sharing her insights during monthly cooking classes at the restaurant. “I think about how flavor profiles work and emphasize those,” she says. “I'll take a bit of foie gras and try it with cherries or hazelnuts, or lemon zest with olives and capers and sun-dried tomatoes. I like to use the complements.”
Over the course of his foodservice career, Snyder made the unusual move from the front of the house, into the kitchen, and back to the dining room, and he uses his expertise with both sides of the business to help Panzano run like a well-oiled machine. Snyder, who holds degrees in Foodservice Management and Culinary Arts, worked at locally acclaimed Table 6 before moving into GM positions at Parisi, Firenze a Tavola, and now at Panzano. Snyder lives in Denver with his wife, two children and a menagerie of pets including a pair of Russian hamsters named Butter and Giblets and a fish named Raspberry.