CHEF PROFILE
In Constant Motion
The artistry of Chef Colton Roberts — shaped by movement, curiosity and a relentless pursuit of better.
“The best artists are the ones who are never satisfied with their work because they always strive to get better,” states David Oliver, co-owner of Mondo! on the River in Appleton.
With a background in theater, photography and design, David and his wife Jane built a space where visual art meets culinary expression. It’s no surprise they sought a chef whose work reflected that same creative instinct — and found it in Chef Colton Roberts.
Colton’s start in the kitchen was less about intention and more about opportunity. At fourteen, working as a dishwasher at the University of Wisconsin–River Falls, he stepped in to run the omelette station when no one else showed up.
What began as curiosity quickly became momentum — a moment that nudged him toward a path he hadn’t planned, but would continue to follow.
Years in bar kitchens followed, eventually leading Colton to formal training at Le Cordon Bleu in Minneapolis. While culinary school sharpened his technique, it was the kitchens — and the people within them — that shaped his voice as a chef.
In Appleton, his time at Cena pushed him to constantly evolve, especially with a rotating seafood menu that demanded weekly reinvention. When he felt his “bag of tricks” becoming stagnant, he moved again — returning to Minneapolis to work alongside younger chefs whose energy and high-level experience reignited his growth.
That movement continued. At Canoe Bay, a Relais & Châteaux property in northern Wisconsin, Colton experienced a deeper connection to ingredients — harvesting, preparing and transforming food directly from the land.
“It was a lot of work,” he says, “but it brought a lot of satisfaction.”
Back in the Fox Cities, he collaborated on opening Fress in downtown Appleton, a boundary-pushing restaurant that earned acclaim before ultimately closing — a reminder of the realities behind ambitious kitchens.
“I think movement has allowed me to continually improve,” Colton reflects. “I’ve had the opportunity to be in many kitchens and be taught by so many people.”
His time at Basil Cafe deepened his connection to Asian flavors, influenced by travels to Thailand and Japan. There, he refined his approach to layered sauces — a technique that continues to define his cooking today.
Now as head chef at Mondo! on the River, Colton’s food reflects both restraint and boldness. His dishes often begin simply — skirt steak, fondant potatoes, handmade pasta — then build complexity through technique, balance and depth of flavor.
At Mondo!, the menu evolves with the seasons. Spring brings green vegetables — peas, asparagus, broccoli — folded into fresh pasta and emulsified sauces. His approach is rooted in respect for ingredients, shaped by his time harvesting food at Canoe Bay and sourcing locally whenever possible.
That same intentionality extends to wine. David Oliver curates pairings that enhance each dish — bold reds with steak, crisp whites to cut through rich pasta — creating a layered dining experience that extends beyond the plate.
“Colton is an artist who is often unsatisfied with a dish until it’s just right,” David says. “And because of that, it just keeps getting better.”
In the end, it’s not one kitchen or one moment that defines Colton’s work. It’s the movement between them — the constant learning, refining, and reimagining — that shapes his artistry.
At Mondo! on the River, that motion translates into something guests can taste: a dining experience layered with intention, creativity and a sense of place.
