Meet Amy Kunstle | Culinary Incubator, Registered Dietitian, Certified Speech-Language Pathologist

We had the good fortune of connecting with Amy Kunstle and we’ve shared our conversation below.

Hi Amy, can you walk us through the thought-process of starting your business?
Choosing to be an entrepreneur was never a choice for me. It is knit so tightly into my DNA that it is as reflexive as breathing. It has allowed me throughout my career to customize my calling and skills into a unique way of serving others that is mission-driven, but, allows me to cross the lanes of my interests to find fulfillment in a creative fusion of service.

Pop is the culmination of a lifetime of dreams always prefaced by “if I just had a place to…” and “wouldn’t it be fun to work with…” In choosing to start my business, a culinary incubator, shared kitchen and historic gathering space in Old Colorado City, I have the freedom to break down barriers in many ways. Pop allows me to welcome small culinary businesses to cook, collaborate and innovate to further their dreams. It pushes me to step up to the plate and apply a lifetime of skills as a registered dietitian and speech-language pathologist in culinary school to infuse our house menu with principles of inclusion to welcome our guests to enjoy healthy, beautiful food and drink that is carefully prepared to meet their needs that will help them thrive. It harnesses an inclusive space to ask others “what would you love” and be able to support them in a way that gives joy and opportunity to all becoming more because of each other.

Let’s talk shop? Tell us more about your career, what can you share with our community?
My path began with a passion for nutrition and culinary teaching through my profession as a registered dietitian. As time went by, I became interested in how to help those who could not eat or drink safely improve medically and modify and enjoy their meals. I returned to school and completed a Master’s degree in speech-language pathology specializing in swallowing and voice disorders, language learning and stuttering. In order to meld both professions, I chose to open my own private practice and quickly welcomed other SLPs, an OT and PT to help serve patients in a private setting. I loved my work, but over time realized I desperately needed to be more creative in my approach to working with patients and created another business of literacy-based subscription boxes of custom-designed materials to help create more language and literacy opportunities (including culinary experiences) for busy professionals to use with their own patients.

During the process of working with a wonderful group of SLP/OT/PT contractors in my practice, I realized how much I loved helping them grow and launch their own businesses. I also realized how much I wanted to pursue my own culinary dreams to open a restaurant that would create an innovative and collaborative environment to help other culinary professionals launch, but also allow me to use my skills to serve others more inclusively with my professions under one roof.

I am most proud and excited to be able to focus on disruptive innovation of the barriers that many culinary professionals face in opening their business as well as future customers may face in choosing a restaurant that can accommodate more specialized needs such as texture and liquid modification in their choices of delicious food. Our culinary incubator/shared kitchen/coffee and pop-up space is designed to welcome and support innovation while our in-house menu choices are subtly designed to create more choices for people with special needs.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Southern Colorado is a tapestry of beautiful experiences. Our journey would look something like this…

Monday: Breakfast at Garden of the Gods Marketplace, then a walk through the Garden of the Gods, lunch at La Baguette in Old Colorado City with shopping among the beautiful shops, then dinner in Manitou at The Crystal Park Cantina.

Tuesday: Road trip to Pueblo to have breakfast at the Mill Stop, tour Rosemount Home and Museum, lunch at Gus’s Tavern with a little shopping at Gagliano’s Italian Market, a walk along the Riverwalk and dinner at Mr. Tandoori.

Wednesday: Road trip to Westcliffe via Florence. We would start our day with breakfast at Good Neighbor Meeting House, then head south to Florence to antique. Next, we would drive to Westcliffe and have a wonderful lunch at Tony’s Mountain Pizza, drive to the overlook, walk around the field and sit and enjoy the view. Next, we would drive back toward Pueblo, but turn south to visit Bishop’s Castle, drive through beautiful San Isabel and Rye then head north to Colorado Springs for dinner on the patio at The Carter Payne.

Thursday: Breakfast at Nightingale Bread to enjoy the delicious bakery goods, then we would go shopping in Downtown Colorado Springs, visit the Pioneer’s Museum and enjoy lunch at Bingo Burger. Next, we would go to Seven Falls for a beautiful hike and talk ending our day for a salad and side car on the patio at The Hotel Bar at the Broadmoor.

Friday: Breakfast at Monse’s Pupuseria followed by a visit to the Manitou Arcade and shops. Then, we would head to Glen Eyrie for afternoon tea and lunch with a walk through the beautiful grounds. In the late afternoon, we would go to the outlook of the Garden of the Gods and shopping at Sweet William Antiques. Dinner would be a delicious meal at White Pie with a specialty cocktail before we headed to the Pikes Peak Center for an evening show.

Saturday: Road trip to Pueblo to the Mesa to enjoy shopping at Musso’s farmers market. On the way, we would stop at Betty’s Burritos in Pueblo and get a delicious breakfast burrito handmade by their wonderful staff. After our farmer’s market shopping, we would stop by Janessa’s Gourmet Potica and buy a loaf to include in our dinner. We would drive back with enough time to take a drive to the Palmer Park outlook then drive home to prepare a beautiful meal from our fresh produce from Pueblo.

Sunday: Breakfast would be at Huevones Elevated Mexican Cafe at Bread & Butter. Afterwards, we would pick up items for a picnic at Bread & Butter and drive to Mueller State Park for a walk and picnic. In the afternoon, we would head to Phantom Canyon for a beer and an early dinner before going home to sit and enjoy the stars.

Who else deserves some credit and recognition?
I am constantly amazed and in gratitude to the entrepreneurs, chefs, makers, private practice professionals, teachers, hands-on mentors, family and friends that keep disruptive innovation moving forward. I am at least a third generation entrepreneur who watched the dedication to dreams and service that my father and grandparents modeled and am so grateful for the courage of their vision that allowed me to be courageous in mine.

I watch the hard work and dreams of those around me who are sitting with their heart in their hands wanting to see what they can do with their own calling and I am honored and humbled when they choose to talk and share what they have learned and how they are following their calling. Entrepreneurship is a hard and mysterious road, but it is worth every moment to be surrounded by the vision of others echoing the possibilities of my own.

Instagram: #popkitchenandevents

Facebook: Pop Kitchen and Events