Meet Your Local Chef: Atlas!

Atlas has been part of the Community Food Co-op kitchen for nearly three years, currently working as a baker — but the journey started much earlier. From a young age, cooking was a shared family experience. Inspired by food science shows like Good Eats and stories from a parent’s time working in restaurant kitchens, Atlas developed a deep curiosity and passion for how food brings people together.

When Atlas began at the Co-op, the role was part-time — just a couple of sandwich shifts each week while finishing college. But something shifted. The kitchen felt right in a way the classroom didn’t. Atlas made the decision to step away from school and focus on building a future in food. That leap led to new skills, new confidence, and a deepening love for the culinary world.

These days, baking bread has become Atlas’s favorite part of the job. The craft is still new, but the process — shaping, scoring, baking — offers endless opportunities for learning. Atlas often reflects on how bread connects people across time and culture, calling it “an ancient staple of humanity.”

Beyond technique, there’s purpose in the work. Atlas is passionate about local food systems and sustainable agriculture. Being part of a team that supports Montana farms and producers brings a sense of pride and connection. It’s not uncommon for someone in the community to light up upon hearing Atlas works at the Co-op — sharing favorite baked goods or fond food memories tied to the store.

Outside of the kitchen, Atlas brings the same energy and creativity to a wide range of passions. As a drag performer, Atlas travels across the state to perform. Atlas also runs a mutual aid organization that provides free gender-affirming clothing to the trans community and has been actively organizing during recent legislative sessions. When it’s time to unwind, Atlas heads outside — hiking, fly fishing, kayaking, and camping are regular parts of life.

One unforgettable food memory came during a visit to Japan, when Atlas tried okonomiyaki for the first time — a savory pancake made with cabbage, flour, and protein, grilled tableside and topped with bonito flakes, kewpie mayo, and okonomiyaki sauce. That dish reshaped the way food was understood: as experience, creativity, and connection.

Atlas speaks often about the support received at the Co-op — from managers, coworkers, and the community. Those relationships helped turn Bozeman into home and created space to grow not only as a chef, but as a person. The Co-op has been more than a workplace — it’s been a launchpad, a gathering place, and a source of deep gratitude.

We are so grateful for Atlas’s hard work over the past three years and for the passion brought to providing local and sustainable food to our community. It’s a joy to see the lifelong friendships and connections that have grown through the Co-op and Bozeman. Thank you, Atlas, for all you bring to the table.