Tracy grew up in West Branch, Michigan. A summer job in Wyoming after her freshman year at Michigan State turned into twenty years in the west as she settled in Aspen, Colorado. Inspired by the marvelous bakers in her family, Tracy moved to Denver in 1999 to attend cooking school.
Rob was raised in a suburb of Indianapolis and graduated from Indiana University with a degree in Economics. He moved to Denver and pursued a career in banking, until he was awakened by a plate of saffron risotto. Six months later, he too was attending cooking school.
As luck would have it, Rob and Tracy found themselves sitting next to each other in their first class at the Denver School of Culinary Arts. Their instructor, Chef Jeff Kennedy, teased them for their propensity to arrive early to class and cook breakfast for their classmates. And so it began.
After marrying in 2001, Rob and Tracy moved to Grand Rapids, halfway between each set of parents, and started a family. Tracy worked as a pastry chef for Bar Divani and Everyday People Café, while Rob started a new career with a wholesale wine distributor, selling wine to restaurants along the lakeshore. This led to a move to Holland, which they felt was a perfect place to raise their young daughters, Liliana and Harper Rose.The Biscuit started with the idea that breakfast deserves to be treated with the same creativity, the same quality of ingredients, and the same attention to meticulous execution that is found in fine dinner restaurants. We draw on many inspirations; the beauty of the fresh, natural ingredients that Tracy fell in love with in the south of France, Colorado’s spicy, green chili-driven southwestern cuisine, Cajun comfort food and barbecue from the south, and intimate, sunny restaurants off the beaten path where guests become family and the staff aims for perfection in every plate that leaves the kitchen.
