Meet Executive Chef Rhys + Ace’s Summer Updates
Summer’s here and we couldn’t be more ready for sunshine, patio hangs and cold beverages! We have some exciting updates from the Ace’s team to share with you, including introducing our new Executive Chef Rhys Edmunds. Read on for what’s happening this summer at Ace Gillett’s.
What’s Happening At Ace
Ace Café has recently extended our hours and is now open Wednesday-Sunday from 9am to 9pm. Enjoy brunch each day from 9am-3pm, and our dinner menu thereafter.
Ace Gillett’s is now open Thursday-Sunday evenings at 5pm.
Chef Rhys is hard at work on our menu and the new summer menu will debut on Wednesday, June 23rd. This will include some updates to current menu items along with a few new specials!
Upcoming Live Music @ Ace:
- Mitchell Thomas, guitar | the patio @ Ace Café | Friday, June 25, 5p-8p
- DJ Shaun Nolan | Ace Gillett’s | Saturday, June 26th, 7p-11p
- Ben Markley, piano | Ace Gillett’s | Sunday, June 27th, 6p-9p
- Mike O’Connell, guitar | the patio @ Ace Café | Friday, July 2nd, 5p-8p
- Mitchell Thomas, guitar | the patio @ Ace Café | Saturday, July 3rd, 5p-8p
Meet Chef Rhys Edmunds, Executive Chef, Ace Gillett’s/Ace Café
Proudly serving the Fort Collins community for 25 years with local and sustainable food, Chef Rhys grew up in the suburbs of NYC where he developed a love of food from the fantastic food scene, watching cooking shows on PBS and reading Gourmet magazine.
Over the years, Chef has garnered accolades and recognition for his talent, including bringing home the “Toast of the Taste” (People’s Choice Award, 2017) in the “Taste of the Nation” fundraiser for the Food Bank of Larimer County after many years of participating.
Rhys has enjoyed developing and executing amazing culinary events alongside other renowned chefs in the community. He showcased his skills in dinner parties with “Fortified Collaborations: Bounty and Brews”, where the community gathered at a green house for dinner and each course was prepared by a different chef who was teamed with a local brewery. He also participated in the “Heart Of Summer” dinner, a 4-course meal for 150 people served at a long communal table in the middle of a 100 acre farm.
When Chef isn’t working, he enjoys spending time with his wife Susie, who teaches dance, and daughter Violet, a gamer, dancer and horseback rider. They dream of vacationing in sunny San Diego sometime soon.
We are excited to welcome Chef Rhys and his culinary expertise to the team!
