Chef Remle Colestock, Executive Chef

As Executive Chef of Glorietta Trattoria, Remle Colestock celebrates the bounty of the mountain region by letting quality ingredients shine. A dedicated advocate for Jackson’s culinary community and local food systems, he views the restaurant as a platform to share the spirit of the region through food.

Known for his collaborative leadership style, Chef Colestock fosters respect, trust, and growth among his team, supporting every member’s development from kitchen to front of house. Beyond Glorietta, he devotes time to community initiatives, contributing over 250 volunteer hours annually to Slow Food and Jackson’s People’s Market.

Having honed his craft in the kitchens of Genevieve, Palate, and Glorietta, he continues to find inspiration in the close-knit relationships and shared purpose that define Jackson’s vibrant culinary scene.

Josh Daniel, Sous Chef

Born in California and raised in Phoenix, Arizona, Josh found his rhythm in the kitchen early on, starting as a dishwasher and quickly falling for the energy, teamwork, and pace of restaurant life. While studying at Northern Arizona University, he shifted gears from college courses to culinary dreams, earning his degree in Hotel and Restaurant Management and spending summers at Amangiri, where his passion for hospitality took shape.

Josh went on to cook at some of Flagstaff’s most beloved spots, Shift, Coppa Café, and Brix, learning from chefs Joe Rodger, Brian Konefel, and Logan Webber. From them, he picked up more than technique, he learned the art of conversation, the balance of life in the kitchen, and the joy of making people happy through food.

This past summer, Josh joined Chef Remle on a food tour through Italy for research and development, diving into regional traditions, learning from local makers, and tasting his way through the inspiration that continues to shape Glorietta’s kitchen today.

For Josh, cooking isn’t just a job, it’s a way of life. He thinks about food constantly, waking up with new ideas, finding inspiration on every trip, and even dreaming up dishes in his sleep. Having worked in every corner of the kitchen, including a sweet stint in pastry, Josh brings versatility, creativity, and heart to every service at Glorietta.

Hailee Davenport, Pastry Chef

Hailee Davenport’s path to pastry has been shaped by generous mentors, good company, and a deep love for the craft. From small family cafés to fine dining kitchens, she has spent over a decade honing her skills, learning from the camaraderie and creativity that define great hospitality.

Before joining the team at Glorietta Trattoria, Hailee worked her way up from dishwasher to pastry chef through kitchens across Boise, Idaho, and the greater Northwest. Along the way, she has developed a thoughtful, ever-evolving approach to pastry, one rooted in curiosity, collaboration, and care.

Hailee is always exploring new techniques, and finding inspiration in the people and ingredients around her. Whether it is a quiet morning spent rolling dough or a busy dinner service filled with laughter, her work is fueled by the simple joy of making something beautiful and sharing it.