Chef Gage Hascall-Dove

Gage Hascall-Dove is the Head Chef of Blackbelly restaurant in Boulder, CO. Born and raised in Ft. Collins Gage got his first taste for a restaurant career as a 14 year old busser at beloved local bistro, Farmer’s Table. While working there one day, extra hands were needed in the kitchen and Gage stepped up to help on the line. From that point on, he never looked back. Eventually, he was able to take on every station in the kitchen, and become a leader in the BOH for the next 5 years. Gage then had the opportunity to travel across Europe after high school graduation, where he was further intrigued by the delicacies he tasted across multiple countries he visited. The experience solidified his passion for cooking, and he promptly returned to Colorado to attend Johnson & Wales in Denver. After graduating summa cum laude, Gage worked as a line cook at Table 6, ultimately graduating to Sous Chef. His move out of Denver to Niwot brought Gage to Blackbelly in 2019. An alignment of his core values with the mission at Blackbelly – including an emphasis on full product utilization, promoting local ranchers and farmers, seasonality, and working with high quality ingredients, pushed him to climb from line cook, to sous chef and then head chef, over the last 5 years. To this day, he finds the most gratifying part of his job is leading, teaching and grooming younger, upcoming cooks and chefs in his kitchen..