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.
In 2007, Chef Will Nolan returned to the Palace after a five year absence, but this time he returned as our Executive Chef. A New Orleans native and honors graduate of the Western Culinary Institute of Portland, Oregon, Will first came to the Palace as lead saute cook in 2000. Feeling the strings pulling him back home, in 2002, Will returned to New Orleans to work under Chef Jonathan Wright of the Windsor Court, New Orleans, an Orient Express hotel, as production cook, saucier, and Cook 1. In 2004, Will accepted the position of Sous Chef and rapidly transitioned to Executive Chef at the Wyndham Hotel Bourbon Orlean's signature southern fusion restaurant, Paillard's. Will's culinary journey began at 17 with his first restaurant job and has become a life-long passion. Will brings a little bit of Creole, a little bit of Cajun and a wealth of talent into the kitchen and we are thrilled to have him back with us. If he's not at work look for Will at the local skate park or on the mountain snow boarding.
Sous Chef Bonnie Hopkins began her professional culinary career in San Francisco, where she worked as Cook 1 at the Union Square restaurant, Farallon, under Mark Franz. Following Farallon, she accepted the position of Sous Chef at the landmark restaurant Strings in Denver, Colorado. After 3 years working with chef/owner Noel Cunningham she headed for the bright lights of Las Vegas, Nevada. There she worked for Chef Daniel Boulud at the DB Brasserie in the Wynn Hotel and Casino. She then returned to to Colorado, accepting the position of Executive Chef at The Bistro in Ouray, Colorado. Wishing to settle even closer to her Four Corners roots, we were delighted to have Bonnie come on board as Sous Chef at the Palace in September, 2007. Bonnie is a graduate the New England Culinary Institute located in Montpelier, Vermont.
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 and Carmen' s partner Matthus is an Executive Chef at a favorite local golf resort. Carmen and Matthus live with their two dogs, two ferrets and two cats.
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!
A native Chicagoan, Aaron was one of the first employees we hired, joining the Palace staff in 1997. Before the Palace, Aaron worked in management at Le Colonial Chicago, famed for its up-scale Vietnamese-French cuisine. When Aaron is not behind the bar, you might catch a blur of him as he rides past on a very fast sport bike, at the ice rink or fishing one of the area's rivers.
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. He goes to New York to be with his partner Tina, a playwright. For more information about Julian please email him at julianbltn@yahoo.com
