Jay McCarthy


Chef at Cazwellas in Telluride, Colo., McCarthy brings a distinctive style and Caribbean influences to Southwest basics. The author of Traveling Jamaica with Knife, Fork and Spoon, he has become a cactus expert and is working on a new book, Cactus Cuisine and Culture.

Update:  In 2011, McCarthy is the Corporate Chef of Beaver Creek ChophouseBlue Moose Pizza and Foxnut Asian Fusion and Sushi, all in the Rocky Mountains of Colorado.

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