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Chef Trusan About Trusan:
Trusan Comstock has been involved in the culinary world since 1984. He has worked with world-class chefs including: Karen Johnson-Kennedy (Kilgore Trout's - Evergreen), John Schenk (J. Wms. - Denver / Evergreen), and Mark Ellman (Avalon, Maui Tacos, Penne Pasta - Maui).

In addition to being owner/chef of his own café - coffee house: "A Freudian Sip", Trusan has worked at fine dining establishments such as J.Wms, Kilgore Trout’s, Café Ronchetti, Briarwood and Basils. Currently, Trusan teaches "The Spirit of Cooking" and "Grills gone Wild" at Colorado Free University, Denver and offers private, in-home cooking classes and personal chef services.

Trusan believes that food, "done right" is a true culinary experience that nourishes and delights. The main ingredients in all his dishes are Intention, Attention, and Inspiration. Trusan emphasizes inspiration, adding creative but sensible twists to traditional recipes, creating culinary delights around seasons and themes. The main ingredients in all his dishes are Intention, Attention, and Inspiration. Trusan emphasizes inspiration, adding creative but sensible twists to traditional recipes, creating culinary delights around seasons and themes.

Above all, Trusan insists on quality - by using fresh, local, seasonal, and organic ingredients whenever possible. The outcome is always a delicious, nutritious and colorful culinary experience. He is currently a culinary instructor at Lookout Mt. Academy and Colorado Free University.

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