Meet the DGS summer interns! From left to right: Destiny, Leah, Reeve, Sol

Ras' mother, Santa Lucina (Lucy), is the inspiration and motivation behind his culinary career, even naming his first restaurant, Lucina, after her. In the Casiano family, everybody cooks, all the time. Weekends at home came with an open-door policy, encouraging spontaneous neighborhood dinner parties. Their house was constantly filled with family, friends, food, and music. After years of diving deep into his Mexican heritage, Ras’ culinary approach honors the three sisters of Mexican agriculture -– corn, squash, and beans –– while respecting the centuries-old techniques and traditions that have been passed down over centuries.

Chef Ras is honored to be a 2024 and 2025 James Beard Best Chef Mountain Region Semifinalist with his chef partner at Lucina, Diego Coconati. He’s a board member of the Hispanic Restaurant Association and frequently sits on industry panels to discuss topics including longevity, authenticity, and mentorship.

Mario is a native Italian, born and raised on the Mediterranean island of Sardegna.  Growing up, he learned traditional pasta making, cooking techniques, and recipes with his family.  Kelly, originally from Chicago, grew up in the Philippines.  Living overseas gave her a love for other cultures, the ocean, and a constant seeking out of new adventures and experiences.    

With nearly 30 years of combined experience in over 15 different restaurants, 7 different cities,  and 5 different countries, Mario and Kelly Crobu have a passion for hospitality, good food, travel, (and of course wine!), and, most importantly, sharing these things with others.

Camille has a diverse career in food, working as a professional brewer, private chef, greenhouse farmer, and head baker for Mountain Dweller Coffee Roasters. She founded Lady in the Wild, a catering food truck that she owned and operated until 2025. Today, she is our Farm Manager for the Denver Green School!

At the heart of her work is a belief that food has the power to build community, connect people to the land, and create meaningful change. Whether she’s in the field or the kitchen, she’s passionate about cultivating relationships through food while fostering respect for the people and ecosystems that make it possible.

Madeline runs a Japanese Pop up in Denver using her grandmother's Japanese recipes and growing up on the west coast to inspire her dishes. She specializes in Mochi and other Japanese Snacks in new Gourmet ways!