Bristé Foods
Selling a variety of pickled items from Local and Sustainable sources

Chef Steven Puleio

For as long as I can remember I was always in the kitchen. After getting a degree in Vocal Performance and working in accounting for many years, I kept getting pulled back to food. It is a passion of mine I can’t ignore.

Living in Boulder has shown me the beauty of the farm-to-table movement. Cooking with fresh ingredients from a local farm is so much better than getting food from questionable sources.

After culinary school, I went to work at a kitchen specializing in multiple dietary restrictions. I performed recipe tests and developed multiple recipes. Loving this process, I wanted to work in test kitchens and ended up at America's Test Kitchen in Boston, MA. Being a part of testing and developing recipes for this amazing company was great, but it wasn't Boulder. I missed Boulder too much and decided I wanted to come back, but this time as my own boss.

Although I am classically trained in French cuisine, my heart goes back to my Italian/Sicilian roots. Italian is thought to be simple food but I'm always amazed at how hard people make it.  I want to provide my clients with the best experience possible.