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John, Co-Founder

John is a Licensed Clinical Social Worker who holds an EMDR Basic Certification through EMDRIA. John earned his Bachelor of Arts in Psychology at Fort Lewis College in Durango CO. where he thrived as a whitewater and mountain guide during his time in the Southwest. John earned his Masters of Social Work degree at the University Of Denver GSSW Four Corners Program in Durango, CO.  where he focused in advanced clinical practice and rural and tribal populations practice. John has held roles as a therapist in the forensic, outpatient, wilderness, and long term residential settings. John specializes in the treatment of trauma, primary and secondary survivors of sexual violence, co-occurring substance use and mental health disorders, and major life transitions. John also provides consultation on private and nonprofit program development, staff training and recruitment, and programmatic research. In his free time, you can find John in his garden, running on the trails, throwing clay, or pestering his neighbors with his music.


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 has worked in restaurants for over 25 years and has been a Durango community members for almost 20. Currently, Chris is the Regional Chef for Homeslice Pizza through Peak Food and Beverage, which he has been with for 10 years. Following the loss of a community member in 2022, Chris joined In the Weeds after seeing the impact of the organization's services in supporting the individuals affected by this loss in this extremely difficult time. Working so long in the industry, Christ understands the extent of the pressure that comes with this work, and values In the Weed's mission of finding healthy ways to deal with that pressure.


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.

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