Our Story
Meander Riverside Eatery, located at 358 E. Pagosa Street, is a local farm-to-table restaurant. Our aim at Meander is to create a seasonally driven menu, inspired by locally sourced ingredients, in a refined but casual riverside atmosphere. What you can expect to see when you come to dine with us is a constantly evolving menu that may change slightly from day to day. Our menu will highlight local and seasonal ingredients, sourced from both Pagosa Springs and neighboring farmers and artisans. A unique dinner menu will include: small share plates, appetizers, salads, seasonal soups, entrees, desserts, and homemade ice creams; as well as an eclectic wine list, craft beers, and premium cocktails. Savory meals, attentive service, and our charming riverside ambiance will provide our guests with a memorable mountain dining experience.
We love food.
Meet the Chefs
Justin began his culinary career after moving to Colorado in 2011 and graduating from the Cook Street School of Culinary Arts in 2012. Over the next nine years, he built an impressive career across Denver's Front Range, starting at the Hyatt Regency and serving as Sous Chef at Charcoal Restaurant, The Plimoth, and Frasca Food and Wine in Boulder.
During his three years at The Plimoth, working alongside Executive Chef Charles MacDonald and Chef Peter Ryan, Justin developed a passion for farm-to-table cuisine, creating weekly menus based on fresh, seasonal ingredients from local farmers. Following his time at Frasca, Chef Charles called on Justin to lead the team at Meander Riverside Eatery in Pagosa Springs.
After a successful tenure as Executive Chef at Meander, Justin took a sabbatical to the Pacific Northwest to gather fresh inspiration, gaining valuable experience at renowned Portland restaurants including Kachka and Langbaan. He has now returned to Pagosa Springs, refreshed and excited to lead the kitchen once again at Meander Riverside Eatery.
For Chef Chris Parker, cooking wasn’t always the plan — until one person saw something in him that he hadn’t yet seen in himself.
That mentor’s belief led Chris to Alabama, where he took a leap of faith into the culinary world. But maybe the spark had been there all along. Growing up, he watched his father and grandfather work as butchers, mastering the art of cutting meat. Looking back, he wonders if that early exposure planted the seed for his love of food.
Chris’ cooking style is a fusion of Asian and European flavors with classic French technique, balancing precision with creativity. He believes the heart of great food starts with lard—whether it’s duck, pork, or beef fat, it’s essential for everything from the perfect mayo to slow-cooked confits.
What excites him most about farm-to-table cooking? The connection. It’s not just about deliveries — it’s about working directly with farmers, unpacking boxes of just-picked vegetables, and building menus around what’s fresh and in season.
At Meander, that philosophy comes to life in every dish — thoughtful, intentional, and deeply rooted in the land.
Chef de Cuisine | Chris Parker
