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    Bands on the Bricks

    Rachel Best of Leaf Restaurant

    Rachel Best, Leaf RestaurantRachel Best began her culinary career in the kitchens of CU Boulder, while working toward a degree in international relations. She soon accepted her first job as a line cook at the Boulder Dushanbe Teahouse and quickly distinguished herself as a talented, creative and innovative chef.

    After working for two years at the teahouse and spending a semester abroad in Madrid, Rachel took a break from the kitchen to fulfill her lifelong dream of joining the Peace Corps. She lived in Cameroon, Africa, for two years working in agroforestry and implementing sustainable agriculture practices in her village. After the Peace Corps, Rachel interned on a farm in the Shenandoah Valley of Virginia for one year before returning to Boulder to attend the farm-to-table program at the Auguste Escoffier School of Culinary Arts.

    As executive chef at Leaf, Rachel brings a combination of fresh, local flavors and her own personal simplicity to Leaf’s menus, creating the award-winning vegetarian fare Leaf has become known for. In 2014, Rachel was recognized as one of the Top 30 Under 30 chefs in Colorado.

    My Perfect Day in Boulder:
    • Wake up early and get the newspaper at Lolita’s Market.
    • Walk across the street and get a scone and coffee at Spruce Confections. Read the paper with my breakfast on the patio.
    • Drive to Walker Ranch with my dog and hike the loop.
    • In the late afternoon, head to the Boulder Farmers Market with my husband (theoretically this is a Wednesday) and see the selection. Have a beer and listen to the free music.
    • Walk to Sherpa’s and sit on the patio for dinner.
    • Walk down the Pearl Street Mall and see Bands on the Bricks before heading home.