Chef Elizabeth Drolet

About

Chef Elizabeth Drolet’s path to the kitchen started in a research lab. After earning a Bachelor of Arts in Biochemistry and Pre-Medicine from Augustana College and working as a research assistant, Chef Elizabeth decided to follow her passion for food. She earned her degree in Culinary Arts from the New England Culinary Institute in Vermont and launched her culinary career in farm-to-table kitchens.

Upon moving to Colorado, Chef Elizabeth cooked at The Kitchen on Pearl Street in Boulder before finding her true calling in the Front Range catering scene. Throughout her time as Executive Chef at Sugar Pine Catering in Longmont, Executive Sous Chef at A Spice of Life Catering, and Co-Owner of Eridu Ancient Grains, she built deep connections with local agricultural networks. She specialized in bringing authentic farm-to-table practices to large-scale event and wedding catering.

Chef Elizabeth joined Auguste Escoffier School of Culinary Arts in 2026. She brings her unique blend of scientific precision, sustainable sourcing, and industry leadership into the classroom to help mentor the next generation of chefs. Outside the kitchen, she shares her love of baking as a volunteer for Cakes4Kids.