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
Executive Chef | Andre Brookins
For Chef Andre Brookins, the kitchen isn’t just a workplace — it’s home.
Raised in a family of chefs, he grew up surrounded by the sights, sounds, and scents of a bustling kitchen. His first job was flipping burgers at McDonald’s, a rite of passage his father insisted on, but it was just the beginning of a lifelong culinary journey.
Andre describes his cooking style in two words: old school — rooted in tradition, technique, and a deep respect for ingredients.
One ingredient he can’t live without? Mushrooms. Having foraged them in the wilds of North Carolina and across Europe, he sees them as nature’s perfect ingredient — earthy, complex, and full of possibility.
For Andre, food is disposable art. Every dish disappears, only to be created again, refined, and reimagined.
That’s the beauty of cooking — it’s fleeting, yet unforgettable.
At Meander, he brings that philosophy to life, crafting dishes that honor the past while embracing the present, ensuring that every plate tells a story worth savoring.
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.
Executive Sous Chef | Chris Parker
