Award-winning chef Rachel Woolcott began her culinary career at 20 years old while attending University. Her notable rise through the ranks imparted her top kitchen positions, multiple local media mention, Star Chef’s: Rising Chef Award and a featured dish in Bon Appétit magazine. Twelve years later in 2001, Rachel opened Aix Restaurant, which quickly become a Zagat- rated, ‘Top of Denver’, multiple award winning restaurant.

She has participated, collaborated and volunteered with many charity events including Work Option for Women, Denver Liver Foundation, Slow Food, Females on Fire and was the winner of Top Chef Cook Off in Denver, Colorado benefiting the TrueChild charity. She was invited to be a two-time judge for the national “Battle of the Mixologists” and was invited to host a local cooking segment for Denver’s Channel 9 news.

Since 2009, after selling Aix Restaurant, Rachel has spent her time working on projects such as Bacon Productions––which focuses on restaurant consulting (she helped open three successful restaurants), private chef services, food styling & food photography and web development, Field To Fork––an episodic series that takes you out of the kitchen and into the field on a ‘hunt’ for where your food comes and Good Food Yum–– a food and travel blog. She has taught professionally at Cook Street School of Culinary Arts, Mise En Place and Seasoned Chef. 

Rachel attended The University of Colorado, Boulder with studies in Psychology. She apprenticed with ACF certified chefs, received multiple restaurant, food and chef awards and holds multiple certifications for writing, videography and design. She travels extensively and is currently working on her long awaited cookbook. She considers Denver, Colorado her ‘home’ base.