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

Available: 5:00pm - 8:00pm

April 7th - 11th

Chicken Cordon Bleu: Chicken Breast stuffed with ham & Swiss cheese, finished with a Mornay cheese sauce. Served with seasonal vegetables and smoke gouda potato hash. Comes with Chef's choice dessert. $19++

Fish Street Tacos: Three soft tacos (choice of flour or corn tortillas) with grilled mahi-mahi fish, jalapeno coleslaw, pico de gallo, cheese, sour cream, and salsa. Comes with Mexican street corn on the side, and Chef's choice of dessert. $15++

Friday, April 10th

Stir-Fry Action Station: Chef Sienna cooks your custom stir-fry, with marinated chicken breast, steak strips, and shrimp, plus over 10 different toppings and 4 sauces to choose from. Served with Asian salad, rice noodles, steamed rice, fried rice, and assorted house-made desserts. $20++, all you care to eat.

*Weekly Specials 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!”