Free Range Kitchen begins new chapter as ownership transitions to Chef Angelo Elia 

Free Range Kitchen, a longtime community hub in historic Basalt, is heading into new ownership after nine years in business. Owners Robin and Steve Humble have sold the restaurant to Italian chef and restaurateur Angelo Elia, who formerly owned Angelo’s in Aspen. The move signals a major shift for the riverside favorite known for its roasted chicken, smoked trout, and lively porch overlooking the Roaring Fork River. 

The restaurant, situated beside Basalt River Park, has built a loyal following for its casual atmosphere, live music, and close-knit community ties. The Humbles said the decision to sell was both difficult and forward-looking. 

“It was not an easy choice,” Robin Humble said. “But we believe it’s time for someone new to take the reins.” 

A decade of community ties 

The Humbles opened Free Range Kitchen nine years ago in a smaller space that is now occupied by Ryno’s pizza in downtown Basalt. Its focus was on locally-sourced ingredients and what they called “innovative comfort food.” The concept grew from Robin Humble’s push for a healthier lifestyle following her 2014 breast cancer diagnosis, as well as the couple’s shared love of food and the outdoors. Four years ago, it moved to its current location at 22864 Two Rivers Rd. 

Their roots in the Roaring Fork Valley date back to the early 1990s, when Steve, originally from Newcastle, England, met Robin in Aspen. After years of outdoor adventures, travel, and eventually marriage, the couple settled in Basalt to raise their children, Rachel and Andrew. Free Range Kitchen soon became known for its welcoming atmosphere and served as a first job for many local high school students. The Humbles credit longtime staff, including manager Alisa Roth, for the restaurant’s success. 

New ownership, new vision 

Elia, who owns several Italian restaurants, said he was drawn to Basalt’s warmth and natural setting. Born in Salerno, Italy, he began cooking in his family’s New York restaurant at age 14. 

“Basalt is so local and so beautiful — and already a destination,” he said. He and his wife, Denise, said they feel honored to join the community. 

Elia plans to keep operating Free Range Kitchen as-is through the 2025/26 winter season. Renovations will begin in spring of 2026, with a new name and full relaunch planned for later in the year.  

He expects to introduce a handful of dishes this winter, including recipes from his childhood such as his mother’s Sunday chicken. The revamped menu will feature handmade pastas, cacio e pepe, osso buco, fresh seafood, and other Italian dishes, accompanied by updated, home-style décor. 

Community response 

The sale has sparked both surprise and excitement from customers who credit the Humbles with creating one of Basalt’s most welcoming gathering spots. 

“You have built the most beautiful business,” said friend and longtime patron Lucy MacGill. “Every detail — from the atmosphere to the food — was a true extension of your souls.” 

Elia said maintaining that sense of community will remain a priority. He plans to continue hiring local students and supporting area residents, following the Humbles’ example. 

What’s next 

As for Robin and Steve Humble, they plan to stay active in the community while shifting more attention to family. Their children, now in their 20s, are forging their own paths, and both Robin’s 87-year-old mother and Steve’s 95-year-old mother in England will play central roles in their next chapter. 

“We truly treasure all of our people, our staff, our customers, and the many who have become family,” Steve Humble said. 

The Humbles are confident Free Range Kitchen will continue to thrive under Elia. 

“For the staff and the community, Angelo is going to be a great fit,” Robin Humble said. 

As Basalt awaits the restaurant’s next iteration, the values that shaped Free Range Kitchen, community, quality, and connection are expected to remain firmly in place.