CulinaryOffice & Admin

Caroline Glover

Chef & Co-Owner | Annette, Traveling Mercies
There is no other industry I'd rather be in—this is it. I never think, "If I wasn't doing this, what would I do?" We are never done learning, and that's the best part to me. I want to do this forever. So, how do I do that? Make sure I am still pushing myself, learning, and teaching others.

Podcasts

Culinary Agents
Mar 24, 2026
Hospitality On The Rise Podcast
EP 54: Caroline Glover

Experience

2023 - Present
Chef & Co-Owner
2016 - Present
Chef & Co-Owner
AnnetteAurora, CO
2014 - 2016
Line Cook, Sous Chef
AcornDenver, CO
2012 - 2014
Farm Hand, Lead Cook
Fresh & Wyld Farmhouse InnPaonia, CO
2012 - 2014
Various Farming Jobs
Colorado
2011 - 2012
Farm Hand
Pete's Greens Four Seasons FarmCraftsbury, VT
2011 - 2011
Chef
Etsy
2011 - 2011
Farm Hand
Eckerton Hill FarmBerks County, PA
2009 - 2011
Line Cook, Sous Chef
The Spotted PigNew York, NY
2003 - 2003
To-Go Girl
Chili'sCollege Station, TX

Education

2008
Associate's Degree in Occupational Studies

Advice from Caroline Glover

Quotes about career path, skills, and teamwork from an industry leader.
Ever since I was 16 and working at the to-go window at Chili's in College Station, TX, I was hooked on the idea of restaurants.
Since the beginning of my career in the industry, I always made sure to be early.
To ask questions. To be pathologically curious. And honestly, to be consistent. It continued to let me grow when others weren't. I kept my head down and one foot in front of the other. I found solace in the monotony. And then one day I looked up, and I was close to the top.
I always find inspiration at the farmer's market.
I stand by the mantra "what grows together goes together." There is nothing that inspires me more.
When hiring, I look for an open mind, a strong work ethic, and honestly, a life outside the kitchen.
I want someone who finds joy in other places, who explores and interacts in the community in a way that is meaningful to them. You cannot find all your joy inside the four walls of a kitchen—it has to come from other places too, or else you'll burn out.
A morning run has always been non-negotiable for me for self-care.
It's the best way for me to clear my mind, start the day off on a good foot, and catch up on podcasts. Recently, I've really gotten into tennis. I'm not good! But it's really fun to learn a new skill outside the kitchen.
To help prevent burnout, recently I've been reading books that aren't cookbooks.
Don't get me wrong—I love cookbooks! And honestly, that's all I read for a solid nine years. But reading about other aspects of restaurants through memoirs or even a racy book on perimenopause allows my brain to rest—to take a breath from food and have other things to talk to people about. Which is really, really important.

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