John, Co-Founder
John es un trabajador social clínico autorizado que posee una certificación básica de EMDR a través de EMDRIA. John obtuvo su Licenciatura en Psicología en Fort Lewis College en Durango CO., donde prosperó como guía de aguas rápidas y montañas durante su estadía en el suroeste. John obtuvo su Maestría en Trabajo Social en el Programa GSSW Four Corners de la Universidad de Denver en Durango, CO. donde se centró en la práctica clínica avanzada y la práctica en poblaciones rurales y tribales. John ha desempeñado funciones como terapeuta en entornos forenses, ambulatorios, en zonas silvestres y residenciales a largo plazo. John se especializa en el tratamiento de traumas, sobrevivientes primarios y secundarios de violencia sexual, uso concurrente de sustancias y trastornos de salud mental, y transiciones importantes de la vida. John también brinda asesoramiento sobre desarrollo de programas privados y sin fines de lucro, capacitación y contratación de personal e investigación programática. En su tiempo libre, puedes encontrar a John en su jardín, corriendo por los senderos, tirando arcilla o molestando a sus vecinos con su música.
Dave, Board President
Born in Camp Hill, PA, raised in Denver, CO, Dave Cuntz has amassed years of experience in the Culinary Arts field and food service industry, both in the U.S. and abroad. While working on completing his BA in Fine Arts at Fort Lewis College (Durango, CO - graduated 1990), he spent time in Chambery, France, at the University of Savoie, where he became familiarized with French cooking and traditions. With many successful years in between, Dave is now the Executive Chef of The Roost where he had received Colorado Chef of the Year from the Colorado Restaurant Association (2021). Going forward, he is confident that with his integrity, love for the arts and industry, work ethic, experience/skillset and positive spirit, that he can just keep building and have high hopes for all there is to come.
Dave, Officer
Dave Woodruff is currently the Beverage Director and Front of House Manager at Ernie's 11th St Station and formerly General Manager of El Moro and Steamworks Brewing Company. He received his B.S. in Elementary Education with a Minor in Biology from Kansas State. Upon graduating, he decided to call Durango his home in 2005. Dave stays locally involved by volunteering for everything from the Colorado Restaurant Association to Leadership La Plata. Dave is a Certified Cicerone® and a Bar Smarts Advanced graduate. In 2015 and 2016, he traveled to Toronto, Chicago and Austin with the Colorado Tourism Office to preach the Colorado spirits gospel. He is also alumni to the “Most Exceptional” Leadership La Plata.
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Megan, Secretary
Megan has been in and out of the service industry for 12 years, starting out as a server while going to college. She holds a degree in nutrition and utilizes both specialties in her work in Durango. Megan moved to Durango four years ago as an AmeriCorps member and has been in the nonprofit field ever since. She joined the board
because she feels that In The Weeds employs the most important self-work among hospitality industry professionals. Megan is currently working at Manna as the instructor for their Culinary Program and is excited to support her culinary students after graduation and into their future restaurant work through the programming offered at In The Weeds.
Chris, Officer
Chris Bissonnette ha trabajado en restaurantes durante más de 25 años y ha sido miembro de la comunidad de Durango durante casi 20. Actualmente, Chris es el chef regional de Homeslice Pizza a través de Peak Food and Beverage, en el que ha trabajado durante 10 años. Tras la pérdida de un miembro de la comunidad en 2022, Chris se unió a In the Weeds después de ver el impacto de los servicios de la organización al apoyar a las personas afectadas por esta pérdida en este momento extremadamente difícil. Habiendo trabajado tanto tiempo en la industria, Christ comprende el alcance de la presión que conlleva este trabajo y valora la misión de In the Weed de encontrar formas saludables de lidiar con esa presión.
Blaine, Executive Director
Blaine was sous chef at Carver Brewing Company for 5 years. Working with Wisconsin farmers for a summer, Blaine experienced the reality of issues with mental health in the industry and decided to act on it. Blaine was the Sous Chef at El Moro Spirits & Tavern prior to COVID-19 outbreak, which led him to operating In the Weeds full time.