Originally from Georgia, Chef Colby began his cooking career at Ava Gene’s, an upscale Portland restaurant focused on incredible produce. He then trained at the James Beard-nominated StapleHouse in Atlanta before relocating to NYC to work at Oxomoco (★) and Oxalis (★). Chef Colby’s cuisine always hinges on fine ingredients: he strives for extreme seasonality and little manipulation of them. Rooted in French & Japanese techniques, he is inspired by flavors from around the world, translating them through a contemporary lens.
