Ranger Dining Welcomes New Executive Chef, Josh Abro

Ranger Dining is excited to introduce our new Executive Chef, Josh Abro, a seasoned culinary talent whose passion for fresh ingredients, bold flavors, and community-driven dining is already making waves on campus.

If you’ve ever dined at The Plimoth in Denver, you may already be familiar with Chef Abro’s creative touch. Over the past eight years, he’s worked in kitchens large and small, bringing care and intention to every dish. His journey at The Plimoth began in 2016 as a line cook, and through dedication and skill, he worked his way up to leading the kitchen. Known for crafting seasonal menus, hosting memorable 10-course wine dinners, and building strong relationships with local farmers, Chef Abro has consistently showcased the best of Colorado’s bounty.

Before The Plimoth, Chef Abro served as Catering Chef at The History Colorado Center, where he managed everything from intimate plated dinners to large-scale banquets, ensuring that every event ran seamlessly. He also brings a strong academic background to his craft, with a degree in Culinary Arts from Johnson & Wales University in Denver, a BA in Studio Art from Messiah College, and even a semester abroad in Orvieto, Italy, where he immersed himself in the flavors and traditions of Italian cuisine.

When asked what excites him most about joining Ranger Dining, Chef Abro shared:
“I’m coming from a background in fine dining where every movement and detail is intentional, and I believe the accumulation of small successes is what creates an outstanding meal. I look forward to bringing that mindset to serving the student population and showing them how special daily dining can be. I hope to share my knowledge of local produce, a love of global cuisine, and foster a spirit of collaboration and joy in our service to the students.”

Getting to Know Chef Josh

  • Favorite ingredient right now: Colorado sweet corn, heirloom tomatoes, and peppers from local farms. “My favorite ingredient is always the next one on the horizon,” he says.

  • Dish that reminds him of home: New England classics like lobster rolls, fried clams, and a hearty bowl of clam chowder.

  • If he weren’t a chef: He’d still be creating—likely in the arts or design world—but says the kitchen is where all of his passions come together.

  • Most memorable meal cooked: A Christmas Italian feast for 20 loved ones, complete with hand-rolled pasta, shaved truffles, and ricotta cheesecake.

With his heart for hospitality and eye for artistry, Chef Abro is ready to bring new energy, flavor, and inspiration to the Ranger Dining community.