Behind every great restaurant is a passionate culinary team, and Revolver Kitchen is no exception. Today, we're excited to introduce you to the talented chef behind our innovative and globally-inspired menu: Michelle Ferris.
Unlike many professional chefs, Michelle didn't follow the traditional culinary school path. Her journey began in her family's kitchen, where she learned to cook alongside her grandmother, who had immigrated to the United States from Italy.
"My grandmother never used recipes," Michelle recalls. "She cooked by feel, taste, and memory. That's how I learned—by watching her hands work and understanding how flavors come together."
This intuitive approach to cooking served Michelle well as she expanded her culinary horizons through extensive travel. Before launching Revolver Kitchen, she spent several years exploring food cultures across Europe, Southeast Asia, and Latin America.
Michelle's travels deeply influenced her cooking philosophy. "What fascinates me is how different cultures use similar ingredients in completely different ways," she explains. "Take something as simple as rice—it becomes risotto in Italy, bibimbap in Korea, congee in China, and arroz con leche in Mexico. Same ingredient, completely different expressions."
This fascination with global techniques and flavor combinations is evident throughout Revolver Kitchen's menu. Michelle doesn't aim for strict authenticity but rather takes inspiration from traditional dishes and adapts them using local Colorado ingredients.
One of Michelle's greatest strengths is her relationship with local producers. She spends her rare days off visiting farms and suppliers around Colorado.
"Understanding where your ingredients come from changes how you cook with them," she says. "When I know the story behind our beef, vegetables, or even the microgreens we use as garnish, I feel a responsibility to prepare them in a way that honors the care that went into growing them."
Michelle's days start early—typically 5:30 AM—with prep work at our commissary kitchen. She personally oversees the preparation of our sauces, marinades, and slow-cooked items, ensuring consistency and quality.
Despite the physically demanding nature of food truck work, Michelle finds joy in the direct connection with customers. "In traditional restaurants, chefs are hidden away in the kitchen," she notes. "On the truck, I can see people's immediate reactions to the food. That's incredibly rewarding."
When asked about how she develops new menu items, Michelle explains that it's a collaborative process. "Sometimes it starts with an ingredient—a perfect seasonal vegetable that I want to showcase. Other times, it's a technique or flavor combination I encountered during my travels."
Every potential menu item goes through extensive testing and tasting among our team and trusted customers before making it onto the truck. "Not every experiment works," Michelle laughs, "but the failures often teach us something that leads to the next great dish."
When she's not working, Michelle continues to expand her culinary knowledge through reading, experimentation, and community involvement. She occasionally teaches cooking classes at the local community center and mentors aspiring food entrepreneurs.
"Food has always been about community for me," she reflects. "Whether it's feeding people from our truck or sharing knowledge, it's all about bringing people together through shared experiences."
Next time you visit Revolver Kitchen, you might catch a glimpse of Michelle working her magic on the grill. Feel free to say hello—she loves chatting with customers about food almost as much as she enjoys cooking it!