Exploring our connection to food.
At SIFTED, we believe food should tell the story of the land, the people, and the hands that produced it. Our approach centers around the idea of a 100-mile food radius — supporting local farmers, ranchers, millers, and producers whenever possible to strengthen both our community and the quality of what reaches the table.
We believe knowing where your food comes from matters. Understanding how ingredients are grown, raised, harvested, and processed is not only important for personal health, but for the future of our families, communities, and generations to come. In a world increasingly disconnected from food production, we seek to rebuild that connection through transparency, craftsmanship, and intentional sourcing.
From naturally fermented breads and handmade pasta to locally inspired seasonal offerings, SIFTED is committed to honoring the ingredients, the growers, and the traditions that sustain us.
MEET YOUR ARTISANS
Anita BURLESON
Cofounder, Marketing
Anita Burleson is the Co-Founder of SIFTED and leads the brand’s marketing and creative direction. After a lifetime spent performing internationally and mentoring aspiring vocalists around the world, she now brings that same passion for excellence, artistry, and connection to the culinary world. With a deep appreciation for community, craftsmanship, and authentic food culture, Anita is helping establish SIFTED as a leading voice in Southwest Colorado’s growing 100-mile radius cuisine movement — championing local farmers, ranchers, and thoughtfully sourced ingredients for generations to come.
Jonathan BURLESON
Cofounder, Chef de Cuisine
Jonathan Burleson entered the world of fine dining at just eight years old, spending much of his youth apprenticing alongside some of Western Canada’s most respected culinary talent. During his high school years, he continued his culinary training under Executive Chef James Walt at the renowned Araxi Restaurant + Oyster Bar in the Olympic Village of Whistler, British Columbia.
After graduating high school at 18, Chef Jonathan earned his Red Seal Culinary certification at 19 through Camosun College. Returning to the United States in 2021, he spent two years working as a butcher in the heart of Texas cattle country, further deepening his understanding of sourcing, whole-animal processing, and ingredient quality.
Now based in Southwest Colorado, Chef Jonathan brings together classical culinary training, artisan craftsmanship, and a passion for Italian and Mediterranean cuisine. Through SIFTED, he is dedicated to creating thoughtfully prepared food rooted in locally sourced ingredients, seasonal cooking, and the values of the 100-mile food movement.
