A Culinary Legacy
More than just a restaurant, Flagstaff House is a home where memories are made, and time slows down as guests savor the moment. Every detail is guided by the intention to create meaningful culinary experiences that bring people closer together, one unforgettable meal at a time.
On November 1st, 1971, Don Monette pursued his dream and purchased Flagstaff House, envisioning a place where fine dining met heartfelt hospitality. Nearly 55 years later, that dream continues to thrive with global recognition, unwavering dedication to excellence, and a family legacy built on passion and pride.
Growing up in the restaurant industry under the influence of his father Don, Mark Monette pursued a colorful career with experience at several high-tier restaurants in New York City and various Michelin-rated restaurants throughout France and Asia, working with master chefs Bernard Herrmann and Thomas Keller. Mark returned to Flagstaff House in 1985 as executive chef and established the restaurant’s culinary reputation throughout his 30 years leading the kitchen.
In 2018, Mark passed the torch onto Chef Chris Royster, current Executive Chef and Co-owner, after years of cherished mentorship and collaboration, carrying forward the spirit of innovation and tradition that defines Flagstaff House.
Chef Royster shared his passion for cooking with his older brother, Adam. The Royster duo worked their way up through kitchens in their home state of New York, becoming co-chefs at the ages of 18 and 19, respectively. Following in his brother’s footsteps, Chef Royster ventured to Colorado and continued to hone his craft at various establishments before joining Adam at Flagstaff House in 2011, initially as Sous Chef and later as Chef de Cuisine after his brother’s return to the East Coast.
Despite his brother’s departure, Chef Royster rooted himself in Flagstaff House’s culture of culinary creativity, constant innovation, and ethos of incorporating seasonal and sustainable ingredients. In 2022, the Zagat 30 under 30 awardee and Food Network CHOPPED champion acquired the 54-year-old establishment alongside Adam Monette, cementing their commitment to its enduring legacy as partners at Flagstaff House.
Aligning his passion for outdoor adventure, exploration of new flavors, and responsible sourcing, Chef Royster is committed to constantly elevating his craft. His journey is a testament to the enduring power of family, mentorship, and unwavering love of providing unforgettable dining experiences.
Five-Course Tasting Menu
Over the years, Flagstaff House’s menus have transformed with the seasons, each chapter reflecting a deep appreciation for culinary artistry. From the elegant à la carte offerings crafted by Mark Monette, to the refined Four-Course and Chef’s Tasting menus led by Executive Chef Chris Royster, the evolution continues with a singular, thoughtfully curated multi-course experience introduced in spring of 2025. This latest expression combines the best of both worlds, celebrating Colorado’s seasonal bounty and inviting guests on a choose-your-own-adventure full of flavor and creativity.
Our latest menu is a dynamic expression of the season, crafted to surprise, delight, and inspire with every course. It begins with light bites designed to awaken the palate and unfolds into a thoughtful progression of dishes that showcase unexpected preparations of locally sourced, seasonal ingredients when available. Many of the flavors pay homage to Executive Chef Chris Royster’s childhood, rooted in outdoor adventures and family recipes featuring foraged and hunted ingredients.
While subtle elements of the menu shift nightly or weekly, the overall experience evolves more gently, transitioning with the rhythm of the seasons. In close collaboration with local farmers and purveyors, the menu reflects the nuanced beauty of Colorado’s micro-seasons, moments within each season that bring their own flavors, colors, and inspiration to the plate.
Within the thoughtfully structured menu, there remains space for delight and spontaneity with unexpected bites that spark joy and curiosity. With genuine care, the talented chef team gladly accommodates dietary needs and allergies, including vegetarian, vegan, and gluten-free, ensuring every guest feels seen, celebrated, and fully immersed in the experience.
The People Behind the Plate
Meet the talented kitchen team working together like family to craft unforgettable dining experiences each evening.
Ben Kramer – Executive Sous Chef
The Kansas native has been a cornerstone of the Flagstaff House kitchen for nearly a decade, bringing dedication, creativity, and a deep love of the craft to his role as Executive Sous Chef. Starting as a Chef Tournant, Ben quickly rose through the ranks, working closely with chefs Chris Royster and Mark Monette. His passion lies in discovering and creating innovative dishes with the finest ingredients, always striving to elevate the guest experience.
Danielle Mazziotti – Pastry Chef
Danielle fell in love with cooking as a young child, helping with family dinners and holiday meals alongside her grandmother in Arizona. At Flagstaff House, Danielle embraced the world of pastries, showcasing her versatility and deep understanding of both savory and sweet techniques. Her ability to move seamlessly between the two highlights her adaptability and well-rounded culinary talent.
James Roberts – Sous Chef
James began his culinary journey with the restaurant in 2018 and has become an integral part of the team. Raised in New Orleans, he grew up surrounded by Cajun and French cuisine, developing a love for cooking at a young age. After relocating to Colorado following Hurricane Katrina, James pursued his education at CU Boulder before committing to his passion for food, developing into a talented chef and leader under the mentorship of Executive Chef Chris Royster and Sous Chef Ben Kramer.
Julian Von Holten – Chef Tournant
The Loveland, Colorado native began his hospitality career at 17 as a server before quickly finding his passion in the kitchen, pursuing formal training at The Culinary Institute of America in Hyde Park, where he completed his externship at Flagstaff House under Chef Chris Royster. Julian joined the team full-time in 2019 and has since become a key leader in the kitchen.
A Lasting Impression
As guests bid farewell to Flagstaff House, we hope they leave feeling nourished and connected: to each other, to Boulder, and to the memories made around the table. The experience lingers long after the last bite, with the culinary team dedicated to crafting a five-course menu that leaves a lasting impression.
As a parting gesture, guests are sent home with a loaf of house-made lemon poppyseed bread, perfect for the morning after, or the journey home, depending on how far they have traveled. It is our way of extending the warmth and care that defines every visit. Flagstaff House goes above and beyond to make each experience feel personal, thoughtful, and unforgettable.
