Our Team

As Flourish grows to meet the ever-increasing need for personal chefs, we bring together a team of seasoned chefs with a myriad of experience and talent. We all share a commitment to excellence and a tremendous joy in preparing the freshest, highest quality ingredients.

Flourish Chef Sarah Mandell

Chef Sarah, Owner/Executive Chef

Sarah Mandell founded Flourish in 2004 with an unwavering commitment to creating organic whole food cuisine. Her cooking style reflects 25 years of living in Southern California, a passion for farmers markets and locally-sourced produce, and a lifetime of traveling the world, exploring local cultures and their cuisine. She combines a diversity of cooking styles, ethnic influences and a quest to discover new ingredients, while always giving every dish a fresh healthy twist. When she’s not cooking for clients, she loves to have friends over, share her secrets in the kitchen, and enjoy a meal prepared together.

Flourish Chef Joseph Aparicio

Chef Joseph Aparicio

Chef Joseph, aka Pepe, is an accomplished chef bringing more than 28 of years of restaurant industry and private chef experience to the Flourish team. Originally from Peru, he has owned and operated two successful Peruvian restaurants in Denver and has worked as a private/personal chef in the Aspen area for ten years. Clients enjoy his approach to fresh, eclectic cuisine coupled with his friendly personality and calm, professional demeanor. Chef Joseph is especially proficient in Latin, Asian, Italian and continental cuisine; his authentic Peruvian fare receives rave reviews.

Flourish Chef Brian Pierce

Chef Brian Pierce

Chef Brian Pierce was born and raised in Denver, CO. After graduating from Colorado State University he moved to New York City to pursue his culinary career. Brian was the opening chef at the Brooklyn Winery and helped to develop a dynamic food program for the tasting room and private events. He then joined the opening team at Estela and worked under chef Ignacio Mattos, earning two stars from the New York Times and being named one of Bon Appetit Best New Restaurants in 2014.

After two years at Estela, Brian joined the team at the Bodhi Tree, a bio-dynamic farm in south-central New Jersey. There, he deepened his appreciation for local seasonal produce. He went on to work for Andrew Tarlow at many of his Brooklyn neighborhood gems, including Romans and then Dinner, Marlow and Sons, and Reynard where he was the Executive Sous Chef. Recently relocating to the Roaring Fork Valley, he combines ten years of farm-to-table and fine dining experience with the bounty of Colorado's Western Slope.

Sarah is brilliant at conceiving of and preparing imaginative dishes with a creative presentation. She truly elevates any gathering.

Stacie Webb Martin(Facebook)
Chef Sarah

Everything was so fresh and we could tell that she uses the high-quality ingredients. Sarah was warm, friendly and inviting as well as extremely professional throughout our experience with her. By the end of the evening, we felt like she was an old friend.

Marilyn Stanley/Texas & Colorado