There is something quietly poetic about the fact that Indian-born and French-trained chef Ricky Biswas landed at a restaurant attached to a concert venue. Because, if you spend any time with the executive chef of Roth’s Steak and Sea in Colorado Springs, or better yet, sit down for one of his Chef’s Table dinners, you understand immediately that this man thinks in performances.
“It’s always about the show,” Biswas said. “How you put the show out.”
For Biswas, the parallels between a great concert and a great meal aren’t metaphorical, it’s structural. Both require a build. Both leave you standing in the parking lot afterward, trying to explain to someone who wasn’t there what exactly just happened. That convergence of stage and table is precisely what Roth’s was built to deliver: elevated à la carte on regular evenings, a Vegas-worthy live-station feast on concert nights, and anchoring it all, an intimate Chef’s Table series that easily stands among the most ambitious tasting menus in the region.
Seven Chapters, One Story
On May 19th, a group of six guests gathered at Roth’s for the inaugural Chef’s Table: The Seven Chapters of Land & Sea. The menu arrived wrapped in a ribbon and stamped wax ring, each course named like a passage in a novel. Cold Waters. Warm Reflections. First Catch. Land Echoes. Prime of the Land. Ranchman’s Reserve. Final Expression.
This wasn’t a tasting menu in the conventional sense. It was a narrative, and Biswas was both author and narrator. Each chapter arrived with a wine chosen by the restaurant’s sommelier, and before each plate touched the table, Biswas told its story. A choux shell with oyster cream and Kusshi gel. Foie gras torchon with lingonberry, truffle, and pickled strawberry. Halibut in curry broth with aromatic coconut and charred leek oil. Elk Wellington with huckleberry sauce. And the anchor: Winter Frost Wagyu, potato, and bone jus; a dish that distills his entire philosophy into three components.
“Cook like a grandma,” said the chef, “but plate it for Michelin.”
The Long Road Here
To understand what Biswas is building, you have to trace how he got here.
Born in India, where, he’ll tell you, hospitality isn’t a profession but a cultural inheritance. He came up through kitchens in Mauritius and South Dakota before landing at Le Parc Franck Putelat in Carcassonne, France. Putelat, a Meilleur Ouvrier de France and Bocuse d’Or winner, ran a two-star Michelin kitchen chasing a third.
“I had to scratch everything I knew about cooking,” Biswas said “Everything from scratch.” It was, he added, simply, where his life changed.
From France, the journey continued through Devil’s Thumb Ranch Resort in Colorado to Brush Creek Ranch in Wyoming, where he led the state’s first-ever James Beard dinner in 2024, to a finalist appearance at the San Pellegrino Young Chef of the World USA competition. When Roth’s came calling with an offer to build a program from the ground up at a brand-new venue, Biswas was ready to articulate his dream.
The Michelin Question
Biswas doesn’t flinch when the subject of the Michelin Guide comes up. He wants it, and he’s not pretending otherwise.
“I consider Michelin to be the Oscar of the food industry,” explained the chef. “Every actor wants an Oscar. For us as chefs, that’s how it’s defined.”
The timing isn’t coincidental. In February, Michelin announced its guide would expand to cover all of Colorado. Colorado Springs, long in Denver’s shadow, is now in the game. And Biswas, with his French pedigree, Bocuse d’Or-lineage mentor, and obsessive commitment to product quality, is positioning Roth’s as a serious contender.
What Comes Next
The Chef’s Table series continues monthly. The next installment, A Tale of Two Kitchens, follows Biswas and his sous chef Gabriel Jimenez, who arrived from Mexico four years ago speaking no English but now runs the kitchen like a surgical partner. The series will draw parallels between Indian and Mexican cuisine: the shared logic of roti and tortilla, curry and mole, interpreted through French technique. Biswas describes a taco pressed live at the table. He grows animated imagining curry plated as salsa. Always the yarn-spinner, he’s putting on a show about two culinary traditions discovering they’ve been telling the same story all along.
Courses are appropriately broken into chapters, but the author’s voice is unmistakable: a chef shaped by grandmothers’ and Michelin kitchens alike, who crossed oceans and mountain ranges to end up exactly where he’s supposed to be.
Tickets for the next Chef’s Table at Roth’s Steak and Sea will be June 10 to 13, and June 23 and 25. The seven-course Land & Sea experience is priced at $245 per person, with wine pairings ranging from $60–$120. Seating is limited to six guests per evening.
