Kellen Leach

Executive Sous Chef

Kellen is Executive Sous Chef at Frasca Food and Wine, a role he stepped into in 2026 after joining the kitchen in 2024. His path to Boulder began at Chicago's Alinea, where he spent a year as Chef de Partie. He then moved to San Francisco, working across State Bird Provisions, The Progress, and The Anchovy Bar as Chef de Partie, Butcher, and Sous Chef.

His love of cooking took root in Boulder Creek, California, where he grew up cooking alongside his mother. Across nine years in professional kitchens, Kellen has built his approach on attentiveness, anticipation, and humility. He steps in to help before he's asked, stays open to learning from those around him, and shares what he knows in ways that get others excited to cook. As Executive Sous Chef, those same instincts now shape how he leads the Frasca team.