Today we’d like to introduce you to Annie Davis.
Annie, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
My story begins in rural Vermont – as in the middle of the woods in a village with more critters than people – and took me to Boulder where I reside today. My early life revolved solely around sports and nature which I am so grateful for. My parents raised me to ski race competitively on a national/international level which consumed most of my childhood and teenage years. Many days I would be at high school by 5:30 am and get home after 5:30 pm – half of the day involved skiing or a different seasonal sport. My parents and brother were the best support system I could ever ask for. I would always come home to the best-homecooked meals which took careful planning by my mother as we did not have restaurants or grocery stores close by. She definitely sparked my love and appreciation for good food.
I decided to attend CU Boulder sight-unseen after not getting into my “choice” colleges – to this day I still believe this was the best thing that ever happened to me. I found a close group of friends right away and was able to immerse myself in a new ocean rather than the small fishbowl I had grown up in. I adore Vermont but find Colorado to have the amenities I need (Grocery stores open until midnight?! Endless dining options?! I don’t have to drive an hour and a half to go to the doctor?!)
I was burnt out on competitive sports after high school and learned to love skiing on a leisurely level while attending college. My friends had the same interests and I and I was given the opportunity to be on a board of the largest collegiate ski and snowboard club in the US (Boulder Freeride). From starting as the creative director, I ended as president of this organization which had thousands of members.
On top of juggling my art degree and the ski and snowboard club, I started working at the Flagstaff House Restaurant as a Craigslist hire hostess. I quickly became the lead hostess and held this position for about five years. Years after starting at the Flagstaff House I mentioned to Adam Monette, who had recently become a manager, that I wanted to be considered for the event coordinator position if it became available again. Shortly down a bumpy road of life events and one of those quarter-life crises I was offered the position which was like a phoenix rising from the ashes.
I have held the event coordinator position at the Flagstaff House since 2016 and am so grateful for all the twists and turns that led me here. I am so appreciative of my job and all elements surrounding it from the people I work with to looking at Boulder from Flagstaff Mountain every morning.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has not been a smooth road. Though there have been plenty of struggles the hardest was when I lost my father to a hurricane during my junior year of college. During the same week, my brother broke his collarbone and my mother broke her arm badly. I had to leave Colorado quickly and was not granted more than three days off from studying – I had to drop out and put two jobs on hold. This time in my life changed everything, most noticeably my creative drive. I was studying printmaking at CU Boulder and lost all creative spark I had since childhood – I am still trying to find it today. (I was able to finish my degree after a short hiatus.)
Then there was the post-college struggle that most graduates have with setting course in their lives. (Did I just waste four years of my life? How can I make money and have a life outside of work? Can I enjoy working?) I truly feel that each bumper in my life was meant to be for a reason – it got me to where I am now.
Alright – so let’s talk business. Tell us about The Flagstaff House Restaurant – what should we know?
The Flagstaff House is one of the most reputable fine dining locations in Colorado. We are located on Flagstaff Mountain overlooking Boulder and the surrounding mountains and have achieved many accolades over the past 48 years in business (Wine Spectator Grand Award, Forbes Four-Star Award, AAA Four Diamond Award, Best of Boulder, etc.). Our team creates unforgettable dining experiences which include our new American cuisine, 16,000+ bottle wine cellars and incredible staff.
As a company, I am most proud that the Flagstaff House has been entirely family-owned and upholds a very high standard of service. Our managerial staff, both front and back of house, are almost entirely under the age of 30 as well. We are continually bringing modernized touches to a historic establishment.
I plan about 200 private events per year at the Flagstaff House which range from blowout weddings to high-level executive meetings. Each event is different and I love having my agenda change every day.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I first have to thank my amazing mother who has stood by my every decision. When I decided to move to Colorado on a whim she came to see me off and secretly kept her fingers crossed during the move-in process. She has offered nothing but unwavering support throughout my whole life and is my sounding board.
I am also grateful for Scott Monette, my boss, who has given me the opportunity to be where I am today. He always offers the most sound advice and makes me feel like I am an equal to him and the other owners of the Flagstaff House.
My partner Joe also deserves credit as he has stood by me for the past seven years through thick and thin. When I worked 14+ hour days and would travel for work on weekends (while coaching a ski team) he was always there to help me. He encourages celebrations for milestones in my career and I am grateful for his endless support.
- Address: 1138 Flagstaff Road
Boulder, CO 80302
- Website: www.flagstaffhouse.com
- Phone: 303-442-4640
- Email: firstname.lastname@example.org
- Instagram: @flagstaffhouse_restaurant
- Facebook: www.facebook.com/flagstafhouserestaurant
- Twitter: @flagstaffhouse