Established by a group of young entrepreneurs in 1981, Olde Tymer’s Café has since been paving a path of rich history in the fabric of Durango’s restaurant scene. Known by locals as OTC, Olde Tymer’s Café has become Durango’s favorite meeting place! OTC is a lunchtime, dinnertime, and anytime-in-between-time restaurant. The Olde Tymer’s equation is simple: Good food and drink + Excellent service = Great memories.
This equation translates to the top quality versions of the OTC classics that our customers have grown to know and love. We have been rumored time and again to make what Durango considers ‘Best Burger’ in town. Need a soup fix on a warm day? All our soups are made from scratch recipes handed down over the years. Don’t forget to satisfy that sweet tooth! Our desserts are also made from scratch, in-house, and won’t disappoint.
Good, honest drink is the perfect pint and the perfect pour, all delivered with excellent service and a smile. We believe the classic cocktail served in a comfortable and friendly atmosphere is the recipe for happiness. We serve a variety of draft and bottled beers and have a selection of spirits guaranteed to satisfy all palettes. Enjoy your drink at our popular bar with one of our seasoned bartenders or maybe outside on our renowned patio. Whatever the occasion, Olde Tymer’s will provide the perfect setting to create your memories!
Managing Partner, Emily Zook
Emily’s first real taste and love for the food and beverage industry began in the walls of the Albuquerque Olde Tymer’s Cafe (originally Ogelvie’s), which was partially owned and operated by her father, Steve Zook, and his business parter, Roger Roessler. It was during these young years of her life that she got a taste of the vibrance and excitement that is unique to the restaurant environment. It was a feeling that she would come to seek throughout her adulthood and would, eventually, turn into her livelihood.
Emily began her own career in the restaurant and hospitality industry at the age of 15 working as a bus girl and eventually a server and bartender. She was able to balance and combine her love of the industry with her love of academia and was grateful to have the flexibility that the industry offers while putting herself through school. Emily holds a B.S. in Foreign Languages, an MBA in Human Resources and an MSW in Government and Non-profit.
For the last 10 years Emily broadened her experience in the industry working in management positions in San Diego and at Maui Brew Co in Lahaina. Eventually the Southwest began to call Emily back. With the Zook family rooted in Durango since the early 50’s, she was over the moon to have the opportunity to manage and partner at the Olde Tymer’s. She cherishes the memories of spending summers and holidays here with her grandparents and feels as though she has finally come “home”.
Head Chef, Mark Cavalli
Mark has been a professional cook for over 25 years and a Chef for over 9 years. He is a Certified Nutritionist and has an AOS in Culinary Arts from California Culinary Academy, he has been ServSafe Certified since 1999.
Mark got his first cooking job after high school at Native New Yorker in Mesa, Arizona. After that he spent five years at Domino’s pizza as an Assistant Manager and General Manager in the Phoenix Metro area. That’s when he knew he was going to work with food for the rest of his life. In 2014 Mark went to CCA in San Francisco. During that 15 months in San Francisco Mark had his culinary horizons expanded working at The Fairmont hotel and two catering companies, Work of Art catering and Global Gourmet.
After school Mark moved back to the Phoenix area to start his new culinary career. He worked hard at various restaurants and hotels, like Top of the Rock at The Buttes Resort, honing his skills. He got his first Chef position as Sous Chef at Gold Canyon Golf Resort and his first Executive Chef position in 2013 at House of Brews in Gilbert AZ, after being promoted from Head Cook to Sous Chef to Executive Chef. He spent the next two years teaching Hot Foods and Basic Baking for the Sustainable Foods Program at Rio Salado College in Tempe. Mark moved to Durango, the
In the spring of 2017, Mark began his life in Durango, the town he fell in love with years before. After working as a cook in the area Mark took over as the Executive Chef of a new restaurant in Durango. Mark helped the actual construction and build out of Down the Rabbit Hole in Durango. After an exciting 14 months open the restaurant fell victim to Covid.
Mark stepped in to help out during the summer of 2020 at Olde Tymer’s Cafe. In October of 2020 the opportunity to rejoin the team at OTC presented itself as the Head Chef. Mark happily accepted and joined the OTC family. His goal is to help Emily return OTC to Durango’s favorite family restaurant. Everyone's favorite place to eat, drink, and work.
“I could not be happier to be the Chef at OTC, long live OTC.” -Mark Cavalli.