Rasta Pasta originated as the brain child of a 23 year experienced Cordon Bleu Swiss Chef named Dan Gnos. Dan's first attempt at restauranteering was "Healthy Alternatives", a delightful little place nestled just off Main Street Breckenridge that sold overpriced petite salads. This idea went over like a lead balloon. In May of 1993 Dan reopened the same location but as "Rasta Pasta". Needless to say this transformation was a complete 180. Rasta Pasta served mountains of food exploding with flavor while Healthy Alternatives specialized in salads with delicate crisp flavors. No one really knows why Dan decided to go with a Caribbean theme, but speculation has it that since Rasta rhymes with pasta, and Dan likely enjoyed some Rastafarian traditions, it all just came together. Rasta Pasta was open under Dan from May-October 1993. It wasn't a failure, however Dan had another passion he chose to pursue. This is when he found Scott Lias the current owner of both Rasta Pasta restaurants. Working at a local Quizno's were two young men whose futures were about to be twisted into something they never could have foreseen. Dave Barger was a sandwich maker and Scotty Lias was an adrenaline fueled ski bum/delivery driver who terrorized downtown Breckenridge in his souped up VW Rabbit. Dave noticed that Rasta Pasta was on the market for a very reasonable price and approached Scott about a joint venture to purchase the property. Dave and Scott, with only two days instruction, reopened Rasta Pasta the day after Thanksgiving 1993. They ran the location together for only one ski season. Afterwards, Dave's ambition drove him to seek out new business opportunities. So Scott bought out Dave's half of Rasta in Breckenridge. Meanwhile Dave resettled in the Hideaway of Hippies, the Grotto of Granolas, where there are as many dreadies driving beamers as there are Tibetan stores selling Nag Champa - Boulder. Meanwhile, Scott was forging through his first summer in Breckenridge not realizing that business in the summer is nothing like the booming winter. With hard work, determination and a stroke of luck, Scortty wouldn't deny himself he survived his first full year. Four years later in the summer of 1997, he doubled the size of the dining room. One night during Scott's first ever visit to Fort Collins in 1996, under the influence of a Rio margarita or two he walked through Old Town and stumbled upon a seedy little Mexican restaurant whose property was for lease. Divinely or possibly chemically inspired he decided to open the Fort Collins version of Rasta Pasta there. Ever since opening the Fort Collins location, the two restaurants have served as compliments to each other. Breckenridge is very busy in the winter Fort Collins in the summer. Overall, a great success.