About Barclay Dodge & Heather Kunzer
Barclay Dodge grew up in Aspen, Colorado and began cooking in local kitchens as a teenager. He trained at the California Culinary Academy in San Francisco before working in Michelin-starred restaurants across Spain and New York, including a formative stint at El Bulli — Ferran Adrià’s three-Michelin-star restaurant in Spain. He returned to Aspen and opened Bosq in 2016, a 30-seat restaurant built around a three-pronged approach of foraging, fermentation, and hyperlocal farming from the Roaring Fork Valley. In September 2023, Bosq received the first Michelin star ever awarded in Aspen when Colorado’s inaugural Michelin Guide launched. Barclay was also a James Beard Award semifinalist in 2023.
Heather Kunzer is a Sales Representative at Foods in Season, a Pacific Northwest-based wholesale distributor of wild, foraged, and sustainably raised foods founded in 1984 in Washougal, Washington. She specializes in connecting top chefs nationwide with high-quality seasonal ingredients including wild mushrooms, truffles, seafood, and regionally foraged produce. Foods in Season was also a sponsor of this episode.
Episode Overview
Barclay Dodge has spent nearly 30 years foraging the mountains around Aspen, built a restaurant on fermentation and seasonal sourcing, and earned a Michelin star doing it his way in a mountain town. In this episode, André Natera sits down with Barclay and Heather Kunzer to talk about what it actually takes to work with wild ingredients at a high level — and how the relationship between chef and purveyor shapes what ends up on the plate.
Barclay talks about his foraging program at Bosq, how fermentation functions as a core technique rather than a trend, and what he took from his time at El Bulli that still informs how he thinks about control and precision in the kitchen. Heather brings the supplier perspective on seasonal availability and what separates chefs who are serious about provenance from those who are not. They also cover mushroom prep, small kitchen systems, and the mentorship that helped Barclay build a Michelin-level restaurant far outside the traditional fine dining centers.
Links & Resources
Barclay Dodge on Instagram: @barxo
Heather Kunzer / Foods in Season: @heather_of_the_woods
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