Weekly Dinner Specials

Chef Spotlight

Justin Schwarz

Director of Culinary Operations

About our Chef

   With formal training from Pikes Peak State College, our Director of Culinary Operations brings years of refined technique, leadership, and creative vision to the club’s dining program. His culinary journey began with a formative internship under Chef Chip Johnson at The Briarhurst Manor Estate, where he honed his skills while working alongside several distinguished chefs in Colorado Springs.
   He later contributed to the successful opening of a prominent Colorado Springs steakhouse before joining Marriott International, where he expanded his leadership experience within a high‑performance hospitality environment.
Advancing to Executive Sous Chef at the Garden of the Gods Resort and Club, he oversaw a wide range of high‑volume operations—banquets, à la carte dining, staffing, training, food and labor cost management—and ultimately led all culinary operations as Head Chef of the Kissing Camels Club.

 
Culinary Style & Specialties
Type of Cuisine

Elevated gastropub‑style cuisine
Wine‑pairing dinners
Bistro‑inspired dishes
Outdoor cookouts and grilling
 

Signature Approach

Creative use of seasonal ingredients and locally sourced produce
Bold flavor profiles rooted in classic comfort food

Modern techniques with refined, thoughtful plating

Experiences tailored to guests, blending approachability with sophistication
 

Signature Dishes & Ingredients

Elevated comfort foods reimagined

Flavor-driven dishes celebrating freshness and locality

Career Highlights

Awarded Best Appetizer and Best Presentation at the Chef Gala (2011–2012)

Key culinary leadership roles at premier Colorado Springs resorts and restaurants

Successful contributions to new restaurant openings

Why I Became a Chef

   “I became a chef because I have a passion for creating experiences through food. From an early age, I was drawn to the artistry of flavors, the precision of technique, and the joy of sharing meals. Cooking allows me to blend creativity and leadership, challenge myself in fast‑paced environments, and craft dishes that leave a lasting impression. Ultimately, I became a chef to inspire, to mentor, and to continually innovate in the kitchen.”

Fun Fact

“My first dish was cooked on a grill, and it taught me two important lessons: food sizzles more than you expect, and smoke alarms have far less patience than you think. Despite the chaos—and the smoke—the dish somehow turned out delicious. That moment sealed my fate: the kitchen was where I belonged.”

Chef’s Quote
“If you see China on the check, you’re not going on a trip!”

Spotlight



Sienna Mohs

Pastry Chef

Getting to know the Pastry Chef

   I started baking at 15 as a “cookie maker” in a small family-owned Peruvian bakery in Elizabeth, CO. My interest began early, inspired by baking videos and time spent with my grandma, who baked often and sparked my passion.
I’m a self-taught baker and built my experience working as a cake decorator at Safeway and later as a baker at Kneaders. My grandma remains my biggest inspiration, and many of my favorite childhood memories with her were in the kitchen.
   I moved to Colorado Springs in 2023 to finish cosmetology school and later found this role on Indeed—one of the best decisions I’ve made. I love being part of the PPCC family.

Style & Creativity

   My style is adventurous and creative, often building on classic recipes with unique flavor combinations. I draw inspiration from others’ ideas and enjoy turning them into something original.

Signature & Favorites
My signature dessert is a chocolate chip-vanilla cake that became a club favorite, especially for the men’s invitational. I’m also proud of my cheesecake, which I perfect by baking low and slow for the ideal texture.

Behind the Scenes

   A common misconception is that bakers constantly eat sweets; in reality, frequent taste-testing often leaves me craving savory foods. If I weren’t baking, I’d likely focus fully on cosmetology—I currently work part-time as a hairstylist as well.