We’ve created a welcoming atmosphere for our communities to gather and savor a taste of the unexpected. When ingredients are grown with care, harvested at the peak of ripeness, and prepared to perfection—every bite is something to be savored. That’s why we source from farms and purveyors who share our commitment to sustainable practices. It’s why our salmon is wild-caught, and our meats, poultry, and eggs are pasture-raised and hormone-free.
Even the water we source is high-quality then filtered through reverse osmosis. Keeping Colorado Strong, we use only recyclable or compostable containers, and our building features reclaimed materials such as locally sourced beetle-kill pine tabletops. Enjoy your time with us knowing that as we serve you, you’re helping to serve and support this beautiful place we call home.
When you grow up on a family farm, you develop a love for the land and for the bounty it provides.
“Growing your own food creates an emotional connection. Peeling potatoes you pulled from the earth, preparing meat from an animal on your land — these are special moments. Moments created each day on our farm in Guanajuato, Mexico,” says Executive Chef Gerardo (Gerry) Castro of Till Kitchen and Mercantile in Colorado Springs.
Gerry’s path to the nation’s best kitchens began while attending classes at the famed Culinary Institute of America in Napa. Gerry quickly found a home at the CIA, eventually helping to manage the school’s Teaching Kitchen.
Gerry says his time at the CIA was one of his favorite kitchen experiences. “I feel extremely fortunate for the opportunities I’ve had to work with people from all over the world. Being in a position to share my perspective and influence people was incredibly rewarding.”
After leaving the CIA, Chef Gerry was a first-line cook at Far Niente Winery and then became a private chef at Ceja Vineyards.
Gerry’s passion for cooking continued as the Chef de Cuisine at Farmstead Restaurant in St. Helena, CA — a restaurant with a focus on sustainable, grass-fed beef and organically farmed vegetables. In addition to producing an online cooking show, he represented Farmstead at the James Beard House Foundation.
In 2011, he was named Chef de Cuisine at Murray Circle, the Michelin Star restaurant at Cavallo Point Lodge in Sausalito, CA. In the years following, Gerry was Executive Chef for Tarla Grill, a Mediterranean restaurant in Napa and then began his own catering business company.
Today, Chef Gerry’s culinary journey brings him to Till Kitchen and Mercantile and back to his roots — where as Executive Chef he proudly leads a talented team working with fresh, local and simple ingredients to create unforgettable meals.