Seven Years of Slow Food in the High Country

A restaurant built on relationships — with farmers, with guests, and with the land.

Meet Our Team

The Meridian Story

The Meridian Table opened in the spring of 2018 when Executive Chef Elara Voss returned to Colorado after a decade cooking at two-star restaurants in Lyon and San Francisco. Her goal was simple: to create the kind of restaurant she would drive two hours to eat at — one where provenance mattered as much as technique, and where the unhurried pace of alpine life informed every aspect of service.

Telluride was a deliberate choice. The altitude, the seasons, and the extraordinary community of producers within a day's drive from the San Juans gave Chef Voss a larder she could not have found anywhere else in the country. Early relationships with farms like Ela Family Farms, Palisade's Talbott Farms, and Montanya Distillers helped establish a supply network that today spans 14 Colorado producers.

In seven years, The Meridian Table has earned three consecutive AAA Four Diamond ratings, a Wine Spectator Award of Excellence, and recognition in Condé Nast Traveler's Best New American Restaurants. More importantly, it has become the place Telluride residents choose for the evenings that matter most.

Executive Chef Elara Voss at the pass in The Meridian Table kitchen

The Culinary Team

Trained across three continents. Rooted in Colorado.

Elara Voss

Elara Voss

Executive Chef & Owner

Trained at Bocuse d'Or under Paul Bocuse, with subsequent positions at The French Laundry and a two-star Lyon brasserie. Elara returned to her native Colorado in 2018 to open The Meridian Table. Her cooking is defined by restraint, precision, and an obsession with ingredient provenance.

Matteo Fierro

Matteo Fierro

Sous Chef

A graduate of ICE New York with stages in Milan and Copenhagen. Matteo leads the tasting menu development and runs the kitchen on weekends. His fermentation program — including house vinegars, misos, and aged hot sauces — has become a signature element of the Meridian pantry.

Celine Moreau

Celine Moreau

Pastry Chef

Trained at Ladurée Paris and Dominique Ansel Bakery New York. Celine brings classical French pastry technique to Colorado's mountain pantry — her Palisade peach pavlova and juniper-berry tart are among the most-requested dishes in the restaurant's history.

Jonas Aldrich

Jonas Aldrich

Sommelier

A Level 3 Sommelier with the Court of Master Sommeliers. Jonas manages our 480-bottle cellar with a focus on small-production Burgundy, Northern Rhône, and emerging Colorado winemakers. He designs seasonal wine pairings and leads bi-monthly cave à manger dinners.

Come Experience It for Yourself

The table is set. The cellar is open. All that's missing is you.

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