Beth Rittenhouse
Beth Rittenhouse is a seasoned culinary professional with over 20 years of experience leading high-volume kitchens and developing innovative, seasonal menus. Trained at the Auguste Escoffier School of Culinary Arts in Boulder, she has built a career on transforming surplus ingredients into profit while fostering motivated, high-performing teams. Her expertise spans kitchen operations, cost control, and systems thinking, allowing her to consistently elevate culinary standards and operational efficiency.
Throughout her career, Beth has held leadership roles at notable establishments including ChoLon Restaurant Concepts, City Street Investors LLC, and the Denver Athletic Club. She has honed her skills as a Sous Chef and Kitchen Manager, balancing creativity with operational precision. In addition to her culinary accomplishments, Beth has expanded into digital marketing and food operations, blending technology with her passion for food to improve processes and client experiences.
Beth thrives where structure meets creativity, whether refining kitchen workflows, analyzing performance metrics, or leading teams toward continuous improvement. Currently, she is open to opportunities that leverage her culinary and operational expertise, including executive chef roles, regional kitchen leadership, food sales, culinary operations, and new restaurant openings, always aiming to make a lasting impact in the food industry.
• Serv Safe
• Auguste Escoffier School of Culinary Arts
What do you attribute your success to?
I attribute my success to starting with a paid internship at Flagstaff House, gaining experience at Google’s campus with the Grab n Go program, and catering large events before returning to the restaurant world. I’m especially proud of coming in as a sous chef and creating my famous sriracha corn curry as a vegan option.
What’s the best career advice you’ve ever received?
The best career advice I’ve ever received came from my mentors—Chef Chris Royster, who guided me at Flagstaff House, and Chef Janet Rorschach at Escoffier Culinary Institute—both taught me the importance of leading by example, being disciplined, and striving for excellence as a woman in the culinary industry.
What advice would you give to young women entering your industry?
My advice to young women entering the culinary industry is to take what serves you and your style, leave behind what doesn’t, and be patient as you grow—it's okay to learn at your own pace. Always fail forward and maintain an attitude of gratitude.
What values are most important to you in your work and personal life?
The values most important to me are transparency and understanding why I do what I do, keeping that purpose at the forefront of every decision. I also deeply value time outdoors—whether it’s at the beach, hiking, camping, or parasailing—which helps me stay grounded and inspired.