Culture across world cuisine — live, across two nights in Breckenridge. The full picture of what Global Breck is and why the story earns its space — from the coals, the chefs, and the people who've been in the room.
"the most Aspen-centric experience of the entire weekend"
Kelly J. Hayes Aspen Times / WineInk — on Global Fire at the 2025 Food & Wine Classic.
"Four years ago, Global was born from a desire to reimagine cooking over coals — not just as a culinary spectacle but as a way to honor the earth, reduce environmental impact, and celebrate the deep traditions that connect us all through food."
This is the first year Global has come to Breckenridge — and the news hook is exactly that: a brand-new event landing in a mountain town whose culinary scene is growing fast, bringing the most award-winning chefs in the state with it. Real culinary work has been building inside this town for years, led by talent like Matt Vawter — James Beard Best Chef: Mountain 2024 — whose Rootstalk, Radicato and Threefold have made Breck a place culinary creators come to work, not just to visit. Global Breck is built on that foundation, and it's designed to stay: the next few years are the story of a mountain town stepping into the company of the great food destinations, on its own terms. This is the moment that story starts.
A working gold mine from 1887 as the venue for one of Colorado’s most ambitious culinary nights. The town’s mining story and its food story, told in the same place at the same time. The venue IS the story.
Japanese binchotan. West African ember cooking. Mexican masa nixtamalized daily. Filipino inihaw. Traditions that share an element but nothing else, gathered at the same coals in a mountain town at 9,600 feet.
Ten chefs. Four James Beard Award winners. Four Michelin-starred kitchens. A lineup that has never stood in one place before, cooking collaboratively rather than competitively — and a statement about how deep this state’s bench has become.
Chali 2na and Cut Chemist of Jurassic 5, with DJ Lord of Public Enemy and Cypress Hill — on a closed Ridge Street, free to the whole town, while a long-table dinner runs down the middle of it. The culture story and the community story in one frame.
Global isn't a startup concept — it's a re-engineered, four-year-old live-fire format built on 15 years of live-fire events, including the national Heritage Fire tour. 2026 is its first year in Breckenridge: purpose-built for this town, and built to stay. See A Word from the Founder below for the full lineage.
Global Breck · Culture across world cuisine · Breckenridge · October 9–10, 2026
For broadcast-quality footage or raw b-roll, contact brady@tastenetwork.com after credential approval.
I've been doing this for a long time. Cochon 555 started in 2008 — a 20-city tour built around heritage breed pigs and the farmers who raise them. Heritage Fire came next: an open-air event built around the oldest way of cooking, and it ran for years. I sold both brands in 2019 and spent time thinking about what was broken in the food event world and what I actually wanted to build next.
Global launched in 2021. The premise is simple: every chef, every dish, every pour shaped by coals and embers. One constraint. The oldest one on earth. What happens when you give that constraint to culinary voices from Japan, Mexico, Argentina, West Africa, and America simultaneously? That question is what the event answers every year.
Breckenridge is where it lands for the first time. This isn't year one of something untested — it's a re-engineered, battle-tested live-fire experience, purpose-built for what this town's culinary scene is becoming, and built to be here for the long haul.
In Breckenridge, it's two nights in October. The Mine on the 9th — an intimate gathering at Country Boy Mine, Michelin-recognized chefs, sustainable Wagyu, and the philosophy of slow, intentional cooking over coals. Ridge Street on the 10th — the street closes, a free concert opens to all of Breckenridge, and down the middle of it a long table sits for an ember-cooked dinner unlike anything in Colorado.
For press: the story is alive in the embers, the chefs, and the people assembled. If any of those angles earns space in your coverage, we want to have the conversation. There is no paid access to these events — the only way in is through partnership or media coverage. Brady reads every inquiry himself.
Credentialed media access to the programming, chefs, and gathering — for the duration of coverage. Both events available depending on outlet and fit.
High-resolution event photography available for editorial use following the event. Attribution required. Asset delivery details confirmed at credentialing.
Coordinated access to participating chefs for pre-event or day-of interviews. Advance scheduling required. Brady Lowe available for founder profile interviews.
Full press kit including event overview, chef bios, brand guidelines, and high-res images. Available directly upon credentialing.
Pre-event briefing call with Brady Lowe available for outlets planning advance coverage. Scheduled 2–4 weeks ahead of each gathering.
Event recap package — key moments, chef quotes, and supplementary photography — delivered within 72 hours of each gathering for outlets that need it.
Culture across world cuisine. Two Colorado landscapes. Chefs from six continents working with the oldest technique on earth. The story earns its space — and so do the right voices covering it.