Chefs & Managers
Chef/Owner Paul Gelose purchased the Palace in 1997 and has turned what was a 30 year old, but struggling, restaurant into one of the most favored dining establishments in Durango. As part of his heritage, Paul was exposed to the richness of Italian and Sicilian cuisine at an early age and acquired a passion for the kitchen in his youth. A native of upstate New York, Paul moved out West to Steamboat Springs, Colorado in 1981, to begin what would become an extensive career in the food arts. From 1990 to 1997 he owned and operated three Telluride favorites, the Powderhouse Restaurant and Bar, Joe's Catering and Giusseppes at the Plunge. From 1996 to 1997, Paul took a break from the mountains and moved to Chicago to be Oprah Winfrey's personal chef. It was the opportunity to purchase the Palace Restaurant that brought him back to Colorado. Prior to restaurant ownership, Paul acquired much of his culinary experience in American and European Hotels, including positions as Sous Chef, Stein Erickson Lodge, Park City, Utah; Second Pastry Chef, Hotel Adula, Flims-Waldhaus, Switzerland; Chef Tournant, the Five Star Kulm Hotel, St. Mortiz, Switzerland; and, as Banquet Chef at both the Sheraton Steamboat Springs, Colorado and Sheraton Monterrey, California. In 1987 Paul had the opportunity to intern at L'Escale , Carry-le-Rouuet, France, a one star Michelin restaurant and Le Petit Nice, Marseille, France, a two star Michelin restaurant. Paul has traveled extensively, including a visit in 1998 to Penang, Malaysia where he worked in the Hindu Temple Annalakshim's kitchen. Paul's traveling has given him an understanding of the regionality of world cuisines which influences his personal culinary style. Paul received his culinary degree from SUNY at Cobleskill, Cobleskill, New York and his BS in Hotel/Restaurant Management from the Rochester Institute of Technology. When he is not at the restaurant he is enjoying life in the San Juan Mountains with his wife Carolyn or at the local hockey rink.
Paul Spadora, a Southern Louisiana native, acquired a passion for food early on, cooking breakfasts for the family as a kid. Every chef's career starts somewhere and Paul's started in 1993 as a fry cook at an Italian seafood restaurant in New Orleans. That first taste of the professional kitchen inspired Paul to move to Colorado to balance a love of cooking with skiing. Paul's first job was as lead cook was at Durango Mountain Resort's, "Purgatory Creek", a Southwest style restaurant. After 2 winter seasons, Paul returned to New Orleans to attend the Delgado Culinary School, graduating in 1999. During his education, Paul worked at several New Orleans hotels and restaurants, including the Royal Sonesta Hotel as Tournant under Chef Charlie Bartell. In 2000, Paul traveled to Europe, working as "rounds cook" at the General Patton Hotel in Garmish, Germany. In 2001, Paul returned to the states settling in Portland, OR, working as sous chef at Wilf's, a continental cuisine restaurant with table side service and seasonal menus. Paul also spent some time in nearby Bend, OR, as Exec. Sous Chef of Stacato, a fine dining establishment featuring traditional Italian cuisine. In 2007, Paul returned to New Orleans as Executive Chef of well-known seafood restaurant, Lago, but an opportunity to return to the mountains and accept the position of Executive Chef brought Paul to the Palace in 2008. Paul has traveled extensively throughout the United States Europe, Africa and Thailand, all of which has enriched his own personal culinary style. Chef Paul's kitchen motto: "Do what the day brings, food is a living, breathing thing and every day is new." His favorite food growing up: "Grandma’s Gumbo!"
Chris's first job was washing dishes at the age of 12 at the Golden Corral in Nagshead, NC. Despite receiving a degree in a field far removed from the hospitality industry, Industrial Relations, Chris continued with restaurants, working summers at his family restaurant, Second City Grille, located in Raleigh, NC. Post graduation, Chris worked at Spring Gardens Restaurant in the triad area, till 1991, when he moved to Telluride, CO, working first at the Floradora, a local bar and grill and later as line cook at the Powderhouse, owned at the time by Palace owner, Paul Gelose. In 1999, Chris returned to North Carolina to take on the position of Executive Chef of another family owned business, the Outerbanks Steakhouse. In 2006, missing the mountains of Colorado, Chris returned with his wife Jodi and 2 daughters Keaton and Maggie, choosing Durango as home, after accepting the position of AM Sous Chef with the Palace. Chris's favorite food memory from his youth: His grandmother "GangieÕs" fried chicken. His favorite food now? "Anything after work!"
Like so many chefs and cooks, Adam got his start washing dishes in high school as his first introduction to the restaurant business. In 2001, Adam moved to Durango to attend Fort Lewis College, studying photography. On the side, Adam picked up his first cook's position with Norton's Catering, working his way up from dish washer, to prep, to sauté station. Having fallen love with commercial kitchens and the cooking, Adam made a major career track change with his education to attend Johnson and Wales in Denver, Colorado, graduating with a degree in Culinary Arts in 2005. Post graduation, Adam's first position was head sauté at Swim Club 32, a casual, Asian-French fusion restaurant in Denver. In 2006, Adam returned to his hometown of Telluride to accept a position as sous chef at the French fine dining favorite, La Marmont. In 2007, Adam moved to Durango to expand his career opportunities, starting at the Red Snapper seafood restaurant where he eventually ran the kitchen. In 2008, Adam joined the Palace as PM sous chef. His favorite food memory from growing up: "Mom's stroganoff." What he likes to cook on his days off? French cuisine.
Scott Wells was with us when the doors opened in 1997, starting as assistant general manager and moving up to GM soon after. Scott has been in the restaurant industry his entire career. Arriving in Colorado from Madison, Wisconsin in 1985, Scotty bartended and managed restaurants in Boulder and Telluride, Colorado before making his way to Durango. Scott's unique passion for wine has benefitted the Palace greatly in his development of our extensive wine list. A favorite famous quote of Scott's is A Wine makes daily life easier, less hurried, with fewer tensions and more tolerance. @ - Benjamin Franklin. When Scott is not at the restaurant, he is busy being a parent with his wife Janet, to their two little girls Sydney and Morgan.
Carmen Drulis has been in restaurant management since 1995, beginning her career at the Hilton Hotel in Albuquerque, where she worked in management from 1995 to 1999, followed by a management position with Harrigon's Restaurant, also of Albuquerque, from 1999 to 2001. Carmen moved back to her hometown of Durango in 2001 and soon after began working as a server at the Palace. She quickly transitioned into management and coordinating most of our private parties. Carmen's private parties are always marked with a special touch that reflects her care and dedication. Restaurant life runs in the family though, Carmen's father owned a favorite bar in Durango.
The Grand Dame Club
(Staff who have been with the Palace for 10 years or longer)
In October of 1997, the doors of The Palace Restaurant opened under the ownership of Paul Gelose. We are very fortunate to have staff members today as a part of our team that were either there that first day, or arrived soon after. A special thank you goes out to those individuals that have been with us for ten years now. Welcome to the Grand Dame Club!
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Val Beaudet
"the locals' favorite bartender!" |
After 6 successful years as Executive Chef of the Palace, Chef Julian is leaving us to hone his culinary skills in New York City. Julian brought with him an exceptional work ethic and knowledge of Asian cuisine from his extensive travels throughout Thailand, that allowed us to create an authentic weekly Asian-night where Julian created an entire Thai/Asian menu. Before joining us at the Palace, from 1998 to 2001, Julian was Executive Chef at Chatters Restaurant in Farmington, New Mexico. From 1996 through 1997, Julian cooked at the Golden Bear Restaurant at the Fairbanks, Alaska, Wedgewood Resort. Julian was born in New Orleans and raised in Montana. He has experienced the diversity of American cuisine, from Creole to Southwestern, to the fresh games of Alaska and Montana and imparts that creativity in his personal culinary style. For more information about Julian please email him at julianbltn@yahoo.com
