Durango, Colorado, chefs talk about what drives them.

Katie Burford worked as a journalist for 13 years in the U.S. and Latin America before leaving the field to start a business making ice cream. Her shop, Cream Bean Berry, turned 5 years old this spring. She has two boys, Leo, 12, and Rex, 10, who eat a lot of ice cream. She is working on a book about her experiences titled Rocky Road.

Marcos Wisner began his restaurant career in high school working internships at Carvers and East by Southwest. After high school he landed a job in New York City at Masa, followed by a job as a chef de partie for Jean George. Marcos has worked at Eleven Madison Park, Noma, The Restaurant at Meadowood, a pop-up dinner series he created and his own food truck, The Box. He is the owner of 11th Street Station, a food truck collective and bar.

Sean Clark joined the Steamworks Brewing Co. team in 1995 as part of the original crew. He began his foray into food at the age of 16 as a part time job in the restaurant business. After college, he became certified by the Culinary Institute of America in Hyde Park, New York. He’s the driving creative force behind El Moro Spirits & Tavern and is the executive chef and managing member of both Steamworks and El Moro.