Andrew Osborne, Executive Chef, studied Culinary Arts–Classical French, graduating in 1979 from Inverness Technical College, Scotland. He has worked around the world and now owns and operates Eagle Smoked Salmon, a successful food-manufacturing company in the Colorado Rockies.
Osborne relocated from Scotland to the Bahamas in 1984 cooking as Sous Chef for the British Royalist to include but not limited to Prince Andrew, Price Phillip, Lord and Lady Brabourne and the Astors.
In 1986, Osborne was given the opportunity to transfer to the States working as a Sous Chef for Orient Express Hotels in the beautiful Rockies of Colorado. Orient Express, at that time, was a conglomerate of upscale resorts and restaurants frequented by the rich and famous. After one year of working in the States, he returned to the Bahamas this time as Head Chef.
In 1987, Osborne was transferred back to the States working with the same organization. Finding it challenging to find a superb smoked salmon for the resort’s upscale clientele, he began smoking his own quality salmon from Scotland and Norway. After friends and family sampled his product, Osborne was convinced to start his own business.
In 1999, Osborne formed Eagle Smoked Salmon Inc. named after the beautiful Valley he settled in and loved. His smoked salmon and trout is now shipped throughout the U,S. while providing his smoked salmon to the global food distributor Whole Foods Markets, Rocky-Mountain Region; farmers’ markets; and up-scaled resort restaurants.
Osborne has a love for cooking, presenting and eating “clean” food. These are foods free of GMO’s, trans fats, high-salt content, MSG, and gluten. He works with the local famous artist and art therapist, Carmel Walden, where the two deliver therapeutic classes through art and cuisine with Osborne specifically teaching individuals how to cook clean, without toxins, easily and simply. Clients and family members have seen pounds melt away and illnesses dissipate due to this clean and healthy mindset.
His natural talent and love of food makes him one of the best culinary experts in the field. He now resides part-time in both the Yucatan and Colorado with his wife, Pamela and three faithful companions: Talley, Whiskey and Jessie.