Meet Colby Lefebvre | Chef and Owner

We had the good fortune of connecting with Colby Lefebvre and we’ve shared our conversation below.
Hi Colby, what role has risk played in your life or career?
Risk is a very interesting topic amongst individuals. Risk can be seen in so many ways that are both qualitative and quantitative. These are the categories that I like to put my risk assessment into to. Quantitative risk is easier for myself to digest. I’ve always been a numbers guy. When I began my business plan for Alpine Pizza Company I first began with the numbers and based 3 sets of financial documents off the experience I had from running restaurants in the area for 14 years. Once I felt comfortable with were those numbers left us I was able to overcome the financial risk of the restaurant not failing. Quantitative risk is easy to over because it is laid out for you and then you can decide weather it is worth it for you or not.
Qualitative risk is harder to see, feel and overcome. In the case of Alpine Pizza Company the qualitative risk was all based on my personal performance. I was betting it all on myself and how I could preform. I have been working in restaurants since I was 15, had a culinary degree , business degree and successfully operated a business through a pandemic. I was ready to bet it all on myself and so were my partners.
You will never be able to mitigate all risk in any situation, but you certainly can minimize it. By using solid data and being honest with yourself, you can minimize risk dramatically.
Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Alpine Pizza Company has an interesting start to say the least. I began making pizza in my house in 2018. I eventually couldn’t eat all the pizza I was making so I began having people over for pizza parties to help consume my practice pizzas. I eventually started an Instagram account named Alpine Pizza Company that had pictures of my trials and pizza I liked from where ever I was. During the pandemic I began making and selling pizza out of my house to pay rent. I would post that I had pizzas for the next day on the Instagram story and they would sell out in seconds. After continuing to sell pizzas for almost a year I began looking for commercial space and financial partners. Eventually we opened in January 2022.
We based our concept on simple yet great pizza. We use local ingredients whenever possible including shopping at our local farmers markets in the summer. If we can’t find it local we source the best ingredients we can from companies that have support sustainable practices.
Overall building your own restaurant or business isn’t easy. When I look back I still think about how I got to where I am. I always tell myself to not look at the big picture but the simple tasks that build in to the big picture. Setting small goals that are accomplished daily help split it up.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
These tough questions… Because I am based in the mountains we are going to stay up here and assume my friend is here during the summer. 1st day and night I think we’d have to do an overnight float on the upper Colorado river. There is no better way than accessing a camping sight by raft.
I think the 2nd day we’d finish up rafting and have to go to a free show on Tuesday at the Ford Amphitheater.
3rd day I would say wake up eat breakfast at The Little Dinner here in vail and play a round of golf at one of the beautiful corses here in the valley.
4th day after they have had a few days to climatize we’d have to go on a long hike into some high alpine terrain and a lake to do some fly fishing!
5th day it’s time for some rest. We’d head down to iron mountain hot springs and hang around glenwood springs for the day
6th day let bump up the adventure and it’s some mountain biking on vail mountain and a great dinner in the village.
Who else deserves some credit and recognition?
Wow, this is a tough question. There are so many people that have helped me along the way, but the one person that stands out is my late father, Brian “Bolder” Lefebvre. He and I always had a dream of opening a restaurant together. He was a chef and GM of multiple restaurants over his career. He taught me so much of what I know. I loved watching him cook and host people for dinners at our house. He taught me work ethic, professionalism and empathy for employees. I would not be where I am today without his words of wisdom through my career.
Another person I have to recognize is my fiancé, Kathleen. She has been so supportive of me and evens works with at the restaurant when I need help. She has always had a positive attitude even when plans change last minute because of issues with the restaurant. I love her so much and wouldn’t be where I am without her.
Website: alpinepizzacompany.com
Instagram: alpinepizzacompany