Since age 14 and following in his grandfather’s footsteps, Chef Colin Smith has seen many restaurant kitchens. Now with more than 30 years of culinary experience, Colin integrates tradition, innovation and creativity into his craft.
Colin attended the California Culinary Academy in San Francisco and began his career as an apprentice in the kitchens of European chefs throughout the Bay Area. He went on to work in some notable restaurants like Lippizaner, Duck Club, Saros, Danville Hotel and Stars.
Colin came to Reno in 1994 and has done catering, special events and restaurants ever since. He has been responsible for opening seven separate restaurants throughout the Reno-Tahoe area, including Roundabout Grill in downtown Reno inside The Whitney Peak Hotel.
Colin is a founding chef of the Big Chefs Big Gala event for Big Brothers Big Sisters of Northern Nevada and a member of Chaîne des Rôtisseurs and the High Sierra Chefs Association.
Chef Colin is trained in the classical European style of cooking which shows in his technique and approach to unforgettable cuisine.
MaryBeth Smith has been in the corporate business world for more than two decades. She is the perfect balance of ingenuity and inventiveness for Colin in both marriage and business. Helping to grow the company through acquisitions and leadership, she is the backbone of the Roundabout Catering and Roundabout Grill’s businesses.
She is also a talented designer and a stickler for detail. When it comes to planning events outside of the kitchen, MaryBeth is extremely resourceful. She will take the colors, themes, style and location of your event and bring it to life. She operates a tight ship, but her caring attitude and natural business instinct has led the company into double-digit growth year-after-year. MaryBeth treats the staff like a family and empowers her staff to believe what they can achieve.
Beth is a proud Reno local. She graduated from Bishop Manogue High School in 2002, and then from Cal Poly, San Luis Obispo with a degree in Graphic Communications. She moved to San Francisco for a job in print sales, working with a diverse range of clients including Apple, Charles Schwab, and Banana Republic.
Beth returned to Reno in 2008 and quickly became an integral part of Roundabout Market and Roundabout Bistro. Her main focus was overseeing the front of house staff and starting the catering arm of Roundabout. With the changing times due to the market in 2011 and the closing of Roundabout Bistro, she decided to move to Chicago to learn more about the industry. She secured a position with the restaurant empire Lettuce Entertain You, where she learned from the best, working directly under Richard Melman’s sons, RJ and Jerrod. She sold and coordinated private events for RPM Steak, RPM Italian, Hub 51, Paris Club, Studio Paris, Bub City and Three Dots and a Dash.
Beth is happy to be back in Reno, overseeing Roundabout Catering events and sales, Roundabout Grill and the Tesla Café.
Christian is considered a veteran within the Roundabout team, having been with the company nine years. He started at Roundabout Bistro in Somersett in his early 20s, by washing dishes. Soon enough, Christian learned by watching the best. Chef Colin started to have him prep for the market attached to the Bistro. When he had to fill in for the head chef one night, it turned into a profession.
Today, Christian leads the kitchen at Roundabout Grill, and has diversified his technique in all types of cuisine, which is the innovative style and creativity you see in Roundabout’s kitchens. He also mentors some of the newer cooks coming into the industry. He loves spending time with his son.
Johnny’s passion for food and cooking runs deep and has for more than two decades. Johnny started his professional cooking career as a private chef in Lake Tahoe. His many clients included the likes of Sammy Hagar, Robin Williams and many well-known sports celebrities.
During 2008, Johnny was instrumental in the opening of Martis Camp, an exclusive golf community located just outside of Truckee. In the spring of 2012, Johnny helped Campo opened its doors, bringing the “farm-to-table” movement to Reno. After three years at Campo, Johnny also helped open Reno Provisions, a market, cafeteria and commissary next door.
Johnny then took the reins as executive chef at chez louie, located in the Nevada Museum of Art. This move earned a USA Today’s ranking as one of the 30 best museum restaurants in the country. Johnny was able to elevate and progress chez louie’s cuisine to the level akin to Nevada’s only accredited art museum.
Ricky started at Roundabout as a young adult – 18 years old to be exact. We worked his way up under Chef Colin’s wings, having started as a dishwasher, then prepping food and working the brunch shift at Roundabout Bistro when it was just Colin and MaryBeth working their shifts alongside him. He would cook during the brunch hour, then wash dishes after.
Hard work and having some of the best mentors were reasons why Ricky decided that the culinary industry was for him. He has been solely with the Roundabout family for eight years, cooking up everything from small plates to school lunches to his favorite style, American Bistro cuisine.
You can see Ricky in the Roundabout Catering kitchen managing its daily responsibilities; everything from prepping food, managing schedules, being on-site at events and ordering ingredients. He loves to go fishing when he’s not preparing one.
Jose loves to cook and always wants to continue learning. He has learned different skills and techniques at all of his jobs, and he always wants to know more.
Executive Sous Chef
Steve had the calling for cooking from 12 years old. His parents were in the business. And in fact, he shared in their family business in San Diego, Calif. when he was the ripe age of 17.
Steve’s resume is just darn impressive. With music in one side of his brain and culinary in the other, he went to school at Contra Costa Culinary under Kenneth Wolfe. Steve owned a Mediterranean coffee house in Berkeley, Calif., was also a corporate chef, and then became a partner in Willie’s American Bistro in San Diego.
Reno called for him, and he made his mark as chef de cuisine at John Ascuaga’s Nugget, a position he held from 1993-2002. He taught culinary arts for the Washoe County School District, too. Then, he went on to the Grand Sierra Resort as the chef de cuisine, then to Whole Foods Market as the executive chef. Impressed yet?
He and Colin had always kept in touch. Steve’s a rock star in his own right at Roundabout Grill today. You’ll be floored by his creations not to mention his cool demeanor.
Steve was born and raised battle born. He moved to Chicago in 2000, and worked as a paramedic for nearly ten years before deciding to go to culinary school. This journey led him to Louisiana, where he studied under Chef John Folse at Nicholls State University and with Chef Rick Tramonto at Restaurant R’evolution. Steve returned to Reno in October 2012.
Steve loves to improve his golf game when out of the kitchen.
Kevin’s curiosity for all-things sweet piqued when he was about five years old, baking with his mom. Instead of binging on Saturday cartoons, he turned the channel and watched Emeril Lagasse and Julia Child cooking shows instead.
Kevin was raised in Reno, and growing up, developed a global view of the world (let alone pastry) by traveling it. After attending some classes at Truckee Meadows Community College (TMCC) and the University of Nevada, Reno, Kevin decided on culinary school. After being accepted into a few prestigious ones, he decided on the French Culinary Institute in New York City, where he could work alongside the likes of Jacques Torres and Jacques Pepin.
After that, he went to Cannes, France to intern at the Cannes Film Festival, and returned two more times as a chef-mentor. After coming back to Reno to get his degree, Kevin moved to Australia for six months to work in a two Chef Hat restaurant, which is equivalent to a Michelin-rated restaurant. He came back to Reno again and worked at Whole Foods Market.
His first official pastry chef title came in Napa at the Farmstead in St. Helena. Soon after, Chef Colin called, and the timing was perfect. Kevin moved back to Reno as soon as he learned about the opportunity to join the Roundabout team. Kevin’s creations can be discovered and enjoyed at the restaurant nightly.