Annette

Caroline Glover founded Annette in the fall of 2016. She named the restaurant for her feisty and brilliant great aunt Netsie, a novelist and short story writer who lived in small town Texas . Netsie didnt teach Caroline to cook, though her tamales and martinis were exemplary. Instead, she taught Caroline to have a strong opinion. That confidence in her own good taste has carried Caroline through 15 years in the restaurant industry. Caroline is currently a semi-finalist FOR A 2020 JAMES BEARD AWARD in the best chef, MOUNTAIN category. SHE HAS RECEIVED THIS HONOR FOR THREE YEARS RUNNING: IN 2018 AND 2019, SHE WAS A SEMI-FINALIST IN THE BEST CHEF, SOUTHWEST CATEGORY, AND IN 2018 Annette was a semi-finalist in tHE best new restaurant CATEGORY. In 2019, Caroline was named one of the 10 best new chefs in America by food and wine magazine. IN 2017, Annette was named one of the 50 best new restaurants in the country by bon appétit magazine and was also was eater Denvers restaurant of the year . Annette has been on 5280 magazines list of Denvers 25 best restaurants each year since it opened. Before launching Annette, Caroline spent two years at the acclaimed Denver restaurant Acorn , rising to become a sous chef under executive chef Amos Watts and owner Steve Redzikowski. During her tenure, in 2015, Acorn was named best restaurant in Denver by 5280 Magazine. Caroline is a graduate of the Culinary Institute of America in Hyde Park, New York. After school, she worked for two years at The Spotted Pig in New York City, a pioneering gastropub run by famed British chef April Bloomfield. She became a sous chef under Bloomfield and executive chef Nate Smith (now a Brooklyn restauranteur in his own right) before leaving to work on farms in Pennsylvania, Vermont and Colorado. Caroline united her passions for farming and cooking in 2011, when she spent a season working at a locavore bed and breakfast in Paonia, Colorado then founded her own farm-to-table supper club while working on