La Marmotte has a rich history with exquisite cuisine that has spanned several decades. 

Our History


La Marmotte is housed in a historic building constructed in 1883 that served as the town’s icehouse. 


Situated in downtown Telluride, the restaurant has been serving locals and visitors, alike, for over 30 years. It’s quaint rustic façade, equipped with outdoor patio, and paired with it’s charming, modern interior make La Marmotte a beyond memorable dining experience…and that’s before even taking a bite of food or sip of wine.

Our Version


Our iteration of the local iconic eatery began in 2020 when current owners Josh and Melisa Klein purchased the restaurant.

Finding a balance with keeping certain things the same, and mixing it up to make it their own, the couple made some improvements to the interior, and added beautiful, heated dining globes (a COVID introduction that stuck around) to the outdoor patio. Josh, an experienced chef and culinary wiz, started out running the kitchen, but in 2021 brought on Chef de Cuisine Maggie DeMarco. 

At just 24 years old at the time, Chef Maggie took the reins to allow for Josh and Melisa to focus their efforts on other aspects of the business. What has transpired is one exquisite menu after another, paired with an extensive wine list and libations, handled by front-of-the-house guru, Mark Rineer.


Our front and back of the house is run by an all star cast.

Josh Klein


Bio coming soon.

Melisa Klein


Bio coming soon.

Maggie DeMarco


Chef de Cuisine

At just 26 years old, Chef Maggie DeMarco is La Marmotte’s Chef de Cuisine. Cooking has always been a huge part of Maggie’s life – she learned how to properly hold a kitchen knife before she could read and old family photos show her standing on a stool with an oven mitt up past her elbow.
At 17, Maggie was recognized by The American Culinary Federation’s American Academy of Chefs for her young culinary drive and talent. A full-tuition scholarship from the Careers Through Culinary Arts Program (C-CAP) paved the way for Maggie to earn both her Associate’s and Bachelor’s degrees at The Culinary Institute of America (CIA) in Hyde Park, NY, where she graduated as valedictorian twice (an Associate’s Degree in Occupational Studies in Culinary Arts, and a Bachelor’s of Business Administration in Food Business Management).
Maggie’s training extends across Michelin-starred restaurants in the U.S. and abroad, including positions at Thomas Keller’s Bouchon Bistro, La Cabra in Madrid, Spain, and Oasis Sapori Antichi in Vallesaccarda, Italy.
Within the historic walls of La Marmotte, Maggie has discovered both a home and a sense of purpose. She enjoys working with local farmers, crafting menus that harmonize with the seasons, as well as sharing and expanding her knowledge of French culinary traditions.

Mark Rineer


Maître D
Bio coming soon.


Matt Hislop


Executive Sous Chef 

Matt grew up in Longmont, Colorado.  He first started cooking at a local pizza shop while attending high school.  After graduating from high school, he moved to Denver to pursue culinary school, where he quickly fell in love with the culinary arts.
Matt completed the American Culinary Federation apprenticeship program and was fortunate to work under James Beard Award winning chef, Chef Jennifer Jasinski. He continued to work and grow in a few restaurants throughout Denver for over 12 years, before moving to Telluride in 2020.
Matt moved to Telluride to be the executive chef of “there…”, where he stayed for over 2 years before accepting the executive chef role of Petite Maison in the winter of 2022. He is very happy and excited to work with Chef Maggie DeMarco and the amazing team at La Marmotte, and can’t wait to see what great things we can accomplish together.

Jackson Hussey


Demi Sous Chef

Jackson was born in Los Angeles, California and moved to Boulder, Colorado at age 8. For as long as he can remember, he has been in the kitchen with his family. Cooking was more than just a culinary activity; it was a cherished tradition, a celebration of togetherness, laughter and learning, where each recipe carries a story. His early appreciation sparked his curiosity and laid the foundation for his own culinary adventures, but it wasn’t until post-quarantine that Jackson decided to pursue a culinary degree at Auguste Escoffier School Of Culinary Art and an externship at La Marmotte.

Jackson started as a prep cook (his first-ever restaurant job) and upon completing his externship at La Marmotte (and becoming a culinary graduate), he was offered a  full time position. Jackson loves being in Telluride and working with such wonderful people, especially Chef Maggie who has been a truly astonishing mentor, teacher, and friend.