Book Reservation

For party sizes larger than eight (8) please contact the club at 303.681.3305 ext. 2.
Make sure to make your online same-day dinner reservations before 3:00pm.

Weekly Dinner Specials

March 17th - 21st

Steak Enchiladas: Three enchiladas with marinated steak, smothered in red sauce, melted jack cheese, and sour cream. Comes with Spanish rice and refried beans, pico de gallo, and salsa on the side. Comes with Chef's choice of dessert. $18++

Buffalo Chicken Wrap: Breaded & fried chicken breast tossed in buffalo sauce, wrapped in a flour tortilla with lettuce, tomato, avocado, cheddar cheese, and ranch dressing. Choice of side. $17++

Patty Melt: Half-pound beef patty with caramelized onions, melted Swiss cheese, and Thousand Island dressing, between two slices of grilled rye bread. Choice of side. $16++

Wednesday, March 18th

Fried Chicken Buffet: White and dark meat, green beans, mashed potatoes, country gravy, and various desserts made by Chef Sienna. $18++

*Weekly Specials are also Available*

Chef Spotlight

Justin Schwarz - Director of Culinary Operations

About the 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!”