Heath Thomson. Originally from Northern California, Heath first came to Boulder to earn his degree in environmental design at CU. But after spending a full year rendering a single office chair for a design firm in New Zealand, he decided to focus his attention and creativity on his true passion: food. His search for materie prime has taken him to some far flung places—foraging for chanterelles in the woods of Upper Michigan, rounding up livestock at a sheep station downunder, pulling king salmon out of the frigid waters of Alaska. But his cooking experience isn't limited to campfires and cast iron skillets. Heath has cooked in several highly acclaimed Bay Area establishments, including Boulette's Larder, in San Francisco's Ferry Building Marketplace. In fact, when he first crossed his arms and leaned back to inspect our battered wood-burning grill, we worried he might be disappointed to give up his gleaming copper pots for a place in our kitchen bus. But then his gaze gave way to a broad smile and he said, simply, "I can't wait." That's when we knew we'd found our guy.