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Eduardo Valle Lobo

Director of Culinary

Born in Madrid, Spain, Eduardo began his appreciation for food through his mother and father’s home cooking rooted in Huelva, located in the south of Spain. From them, he learned about the purity of ingredients, tradition, and the beauty of simplicity by watching them cook and by eating some amazing meals. Their soulfulness and love could be tasted with each bite. It is this inspiration that he uses to evoke through his cooking today.

Eduardo started working in Madrid at the historic German restaurant, Horcher, where he learned traditional recipes and fabrication of game. Yearning to expand his culinary repertoire, he moved to London, working at Zuma restaurant. After a year and half, he moved to New York City, where he spent time at La Caravelle, DB Bistro Moderne, then 4 years at Del Posto restaurant, which received 4-stars in the New York Times during his tenure as Executive Sous Chef.                     

He then moved to Italy, where he opened Orsone Ristorante in Cividale del Friuli, Italy, Joe and Lidia Bastianich’s first European outpost. During his tenure as Executive Chef, Orsone was included in Michelin Guide Italia, Identita Golose, Gambero Rosso, Espresso Guide, and numerous Italian and international publications.                       

In 2017, Eduardo moved to Boulder, Colorado, where he and his wife, Kelly Jeun, started as Co-Executive Chefs. In 2020, Eduardo moved into Director of Culinary for Frasca Hospitality Group, where he oversees the culinary aspects of all restaurants through mentorship.