Meatbar Owners Bring Steamboat Springs International & Local Foods Centered on Community Vision
Alex and Kelsey Hebert had a long, and diverse, road that led to them becoming innovators in the Yampa Valley culinary landscape.
Kelsey started cooking as a child before attending the California Culinary Academy in San Francisco, where she graduated in 2007. She eventually came to Steamboat Springs, by way of Denver, where she worked as a private chef for six years.
Alex Heber, who was raised in Steamboat Springs, attended hospitality management school in Switzerland. He also gained an associates degree at Colorado Mountain College Steamboat before deciding to “change gears” and focus on music at the University of Colorado Denver.
Courtesy Photo/Abby Dykes
As he labored in the music industry, he supplemented his income by continuing to work in the Denver-area restaurant industry, where he eventually met Kelsey.
Following a brief stint in northern Arizona, the duo moved to Oak Creek in 2021 to be closer to family.
Kelsey began working as a general manager for Laura Posiak, who was known throughout Steamboat Springs as “Laura the Butcher.”
“We bonded over our views of work-life balance and what her restaurant should be,” said Kelsey. “Pretty soon thereafter [we] started talking about a partnership which turned into talks of us buying her outright and owning the restaurant.”
Alex and Kelsey Hebert became outright owners of Meatbar in April of 2024.
Meatbar’s concept linked with Kelsey’s experience as a private chef. During that time of her life, she dreamed of opening her own establishment, and the charcuterie- and cheese-focus of Meatbar seemed like the perfect fit.
It soon evolved into something that was more about the Meatbar employees, as well as the the community of Steamboat Springs, as opposed to cured meats and gourmet cheeses.
“I was really drawn to [Laura’s] style of leadership and her support of her employees as individual human beings who deserve something better than just a place to work your life away,” explained Kelsey. “I really respect all my employees and I feel honored to work with a team of people who really care about the same thing…sharing what we love with other people and giving good service to the [people and visitors] of this town.”
Alex’s experiences in the restaurant industry also contributed to the community- and employee-based focus and approach at Meatbar.
“Laura was already doing something similar to what we envisioned,” said Alex. “Something small, something casual with elevated cuisine and beverages, and a really humane work environment. Over the years of working in [the culinary industry] for horrible chefs and bad management amid bad vibes, I saw Meatbar as the opposite of all that.”
Kelsey and Alex explained that their offerings can “seem unusual” to patrons. In response, they seek to educate the community about their approaches, as well as what they are eating. For both, this is one of the most rewarding parts of the job as they take patrons on a “culinary journey” with new foods, new approaches, and new ideas that relate to charcuterie. This particularly applies to some of the items they serve from Spain.
Courtesy Photo/Abby Dykes
The Yampa Valley is further integrated in the Meatbar kitchen in the form of locally-sourced products amongst the meats and cheeses from around the world that they offer to diners.
“It is just incredible, the amount of people out here ranching and farming successfully,” said Kelsey. “Up until recently, it was a little difficult to be able to get those fresh and local options. We bring in what we can, when we can.”
Local products that are part of the Meatbar menu include produce from Bluebird Farms and meat products from Snowden Meats.
“Their products are incredible,” noted Kelsey.
The expansion of dinner service in 2023 has led to a continued growth for Meatbar in 2024, including a widening array of vegetarian options as well.
Despite expansion and increased notoriety, it still comes back to the people that Kelsey and Alex work with and serve.
“For me, it’s definitely the people, not just my employees…but seeing people enjoying the food really does it for me,” said Kelsey.
Courtesy Photo/Abby Dykes
Alex added that their goal to turn the community of Steamboat Springs onto new things in a great atmosphere is really what their approach to Meatbar is all about.
“This is the culmination of our lifes’ work,” he closed. “It seems like we are in the right place.”
In October, Steamboat Locals’ writer John Camponeschi will be presenting you a four-part series of stories about the culinary arts in Routt County and the people who continually push the boundaries of our local offerings.
Read: Steamboat Food & Wine Mentorship Program Supports Hospitality Industry
Read: Rex’s Family – A Spirit of Community
This series of stories is proudly presented to you by Jon Wade and The Steamboat Group as a continuation of their commitment to “Keep Steamboat Special” by supporting non-profits and events that promote a healthy Steamboat lifestyle! You can also support their efforts simply by making a request on the Steamboat Locals Choice for Music. For every song request made in the month of October, The Steamboat Group will donate $2 to LiftUp, up to $500 total!