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Emporium Fort Collins

At The Emporium Kitchen & Wine Market, guests will find a wide variety of value-driven wines in our wine shop, house-made charcuteries, artisanal farmstead cheeses, unique condiments, special local products, as well as gourmet sandwiches, grilled pizzas and to-go deli items. From fresh flowers and gifts for discerning gourmands to a quick weekday lunch, the Emporium Market offers it all. The Emporium’s kitchen and dining room offers an exceptional restaurant experience highlighting locally sourced, quality ingredients: from fresh fish to wild foraged mushrooms. Signature menu items include House-made Charcuterie Platter with pickled vegetables and mustards, Blue Hill Bay Mussels Frites with white wine, herbs, shallots and butter, and BBQ Wagyu Brisket. Other favorites include Wood-Grilled Spring Trout with roasted fennel, clams & saffron broth and Grilled Pizza with spinach, marinated olives, zucchini, pine nuts and taleggio cheese.

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General Manager

Jeff Haber

New York City born-and-raised, Jeff lived in Los Angeles for 17 years then on to Austin for 8 years. As of May 2018, calling beautiful Fort Collins home, Jeff recently relocated with his wife Kristin, a native Texan, and their 11-year-old twins, Dylan and Kaylie. Haber brings a wealth of diverse experience to the SRG team. As a founding partner in the Austin-based reboot of iconic Texas Fried Chicken concept, J.T. Youngblood’s, he has deep experience in openings and turnarounds. Having also served as the General Manager of TRIO at Four Seasons, Austin, Jeff’s operational and customer service passion helped shape the spirit of the service team and the overall dining experience, elevating it to one of the best “independent restaurant” dining experiences in Austin.

Prior to taking the reins of TRIO, Jeff was the opening General Manager for Chaya Downtown, a $7.5mm flagship restaurant in downtown Los Angeles, receiving 3 stars upon the opening from S. Irene Virbila, one of the most respected food critics in the business. Jeff was also General Manager of Safire American Bistro in beautiful Camarillo, CA, and 208 Rodeo, a restaurant that sits at the crossroads of luxury at the corner of Wilshire Boulevard and Rodeo Drive.

Jeff’s background has been further enriched by becoming one of the youngest full-charge commercial construction superintendents in New York City, running high-end retail and gallery projects. Before that he worked as a carpenter and got to sit behind Martin Scorsese for two weeks when the 1854 building Jeff was renovating and turning into a state-of-the-art recording studio was used for two weeks as location shooting for “Goodfellas.”

There’s more but it’ll have to wait for a couple of beers…

Executive Chef

Philippe Boutinet

Raised on his family’s cognac vineyard in France, Philippe Boutinet became an apprentice chef in his hometown of Cognac, France at the age of thirteen, when he realized early on that he had a love for food and hospitality. Having received his formal culinary degree from the Institute of Culinary Arts in Angouleme, France, Philippe worked his way up the ranks throughout kitchens in Paris and England prior to making the move to the United States.

Once in the US, Philippe spent his formative years working and mentoring with several renowned chefs: Thomas Keller of French Laundry and Per Se, Patrick O’Connell of The Inn at Little Washington, Michel Richard of Citronelle, Philippe Ruiz of La Palme D’Or and Pascal Oudin of Pascal’s, amongst others, all noted leaders in the culinary profession who helped shape his style and gastronomic skills.

With over twenty years of extensive international experience, Philippe has demonstrated his culinary expertise at some of the nation’s finest hotels, having enjoyed a tenured career at exclusive assets as the Trump International in Sunny Isles, the Hyatt Regency Pier 66 in Fort Lauderdale, the Biltmore Hotel in Coral Gables, Fisher Island Club in Miami and the Mayfair Hotel and Spa in Coconut Grove, Florida.

Most recently, Philippe was with Hilton at the Diplomat Hotel before joining the Task Force for the group, opening several hotels in the US and Abroad and assisting working operations with Chef support, menu development, and operational “clean-up”.

Philippe’s culinary philosophy and passion reflects an emerging trend towards a healthier fare with high quality ingredients and creative cuisine, preferring to let the natural flavors of food convey a story. Philippe always works with a great deal of energy and has an absolute love for his profession. He is a dedicated, service-centered chef who is determined to provide a consistent and memorable experience for his guests.

 
 
 
 

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