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SPECIAL ADVERTISING SECTION — 5280 CHEF'S PROFILE — JANUARY 2008
From rustic mountain eateries to the city's ever-expanding list of fine dining establishments, Denver boasts some definite culinary hot spots. Let us introduce you to a roster of talented chefs heating things up in popular Denver area kitchens. No matter your tastes, these capable chefs bring make their mark on the local dining scene.  Maggiano's Little Italy Chefs George Poston & Eric Kolk Chef George Poston, a critically acclaimed graduate of the prestigious Culinary Institute of America (CIA), creates fine traditional southern Italian fare at the south location of Maggiano's Little Italy. Poston graduated from the Culinary Institute in 1983, after which he was selected to complete an educational fellowship there—a rare honor among CIA graduates. Eric Kolk returns to Denver as the Executive Chef for the Maggiano's downtown location. Formally trained at The Arts Institute in Denver, Eric is a classically trained saucier with 20 years of restaurant experience. Eric brings passion and excitement to his cooking style and is dedicated to maintaining Maggiano's high standards in food quality and guest satisfaction. Chefs George and Eric are delighted to live in and serve the Denver community, providing popular family-style dining with delicious, authentic southern Italian cuisine. 
Downtown Denver Pavilions  Keystone Ranch Chef Dave Banczoszek Keystone Ranch welcomes Dave Banczoszek in the role of executive chef. Dave formerly, sous chef with Vie Restaurant in Chicago, worked for executive chef and owner Paul Virant and attracted food-conscious diners from the entire Chicagoland area. As executive chef at Keystone Ranch, Dave's focus is sourcing the best local ingredients from Colorado farmers. He follows the Western European influence of pickling and preserving the pick of the season to capture and enhance flavors at their peak, and to bring a fresh twist to American cuisine. Dave is a Kendall College Distinguished Alumnus. His passion for outdoor sports will be right at home with Keystone's three mountains for skiing and snowboarding, five bowls and over 3,000 acres of terrain, and 36 holes of championship golf. Keystone Ranch has a lot to celebrate, with the arrival of Dave Banczoszek and the news that it received top marks for the sixth time in the 2008 Zagat Survey. 
 Ski Tip Lodge Chef Brian Baker For Chef Baker, the kitchen has been a classroom since he was 14. His passion for the culinary arts led him to the Keystone campus of Colorado Mountain College Culinary Institute, and within a few years of graduating he became executive chef at Ski Tip Lodge. A stagecoach stop in the 1880s, Ski Tip Lodge is an alpine treasure—it was Colorado's first ski lodge. The venue is one-of-a kind, so the culinary experience demands the same approach. As Brian says, "The kitchen is the stage and the guest is the audience expecting an outstanding performance." Chef Baker offers Continental American fusion cuisine prepared with French techniques and influences, using the finest ingredients available. By researching current trends, appreciating classical foundations, and experimenting with new combinations, Brian keeps the menu fresh, seasonal, and exciting. 
 Oceanaire Seafood Room Chef Matt Milne Chef Matt Mine is no novice in the culinary industry. Beginning his career working at fine dining establishments in Fort Collins, Pittsburgh and Seattle, Matt joined the Oceanaire team in 2001 and quickly worked his way to sous chef. He opened the Indianapolis Oceanaire as the executive sous chef and began to travel within the company to help coach the restaurant's future culinary leaders. After facilitating culinary training during six restaurant openings, Matt is settling down in Denver as the Oceanaire's executive chef and managing partner. Matt's cooking philosophy is centered on local ingredients and Ultra-fresh seafood, flown in daily from around the world. At the Oceanaire, sip a Sidecar in the lounge, sidle up to the oyster bar, or kick back in a horseshoe booth before savoring the freshest seafood in town. The daily printed menu will guide you, a wine list as deep as the sea will seduce you, and the world's freshest seafood awaits you at the Oceanaire. 
1400 Arapahoe Street  Jill's Chef Jason Rogers Jason Rogers' passion for cooking began at a young age in his parents' kitchen in Chicago, and has continued through the years in Vail, New York City, Boston and today in Boulder. At Jill's in the St Julien Hotel, Executive Chef and Culinary Director Rogers provides guests with a unique, unforgettable culinary experience, utilizing Colorado's freshest ingredients. Creating Metro American fare with Mediterranean influences, Rogers focuses on keeping the menu light and full of flavor. 
900 Walnut St., Boulder  Mici Chef Jerry Miceli A passion for cooking runs in Jerry Miceli's blood. In fact, many of the recipes that inspired the family owned and operated Mici have been in the Miceli family for generations. In addition to receiving formal cooking instruction from Tuscany's renowned Toscana Saporita, Jerry has the innate talent to recreate the fabulous meals he has enjoyed at restaurants and in relatives' homes on his many trips to Italy. A businessman turned restaurateur, Jerry is excited to have his wife, children, and son-in-law playing a role in Mici. Together they create and serve authentic, upscale food at affordable prices, offering dine-in, delivery, and catering. "People are often surprised that a quick-casual restaurant like Mici uses the finest ingredients, such as prosciutto di Parma and Parmigiano Reggiano," says Jerry. "To me, there's no other option." 
1531 Stout St., downtown  The Arvada Grille, Cafe Bisque & Limón Chef Alex Gurevich The Fortis Group is a collection of three restaurants located along the Front Range. Whether it be the brunch favorites of Café Bisque, the flavorful Peruvian Cuisine of Limon, or The Arvada Grill's comfort food, our restaurants deliver a consistent meal that is rich in flavor and tradition. We draw our "fortis" or strength from our communities, our inspiration from our own dining experiences, and our success from our passionate commitment to this industry. www.thefortisgroup.com. 
The Arvada Grille Café Bisque Limón  Black Pearl & Encore Chef Sean Huggard Chef Sean Huggard, backed with his CIA degree and East Coast credentials, is making friends throughout the Mile High region with his award-winning, creative, and conscientious cuisine. Sean joined forces with local restaurateur Steve Whited to create Black Pearl and Encore Restaurants, where how your food is produced is as important as how it tastes - fortunately for their guests, the result is very special indeed. Coupled with rare wines and chilled martinis, Chef Sean Huggard's refined American dishes deliver a delicious experience to be remembered. Black Pearl, a dining gem in the South Pearl and Washington Park neighborhoods, is the first restaurant from Steve Whited and Sean Huggard. Known for its comfortable, unassuming ambience, Black Pearl offers a fine dining experience from the culinary expertise of Chef Sean Huggard. Described as contemporary American cuisine, Black Pearl's menu uses fresh, local ingredients. Appropriately titled Encore Restaurant, the American bar and grill is the second brain child from Black Pearl partners Steve and Sean. It has brought the Lowenstein Theatre box office back to life with its modern interior, a martini bar and lounge and a menu of fine American cuisine. Head east on Colfax and find yourself in an atmosphere that boasts great food, an inviting yet edgy attitude and live piano music. 
The Black Pearl Encore  Randolph's Restaurant and Bar Chef Jay Shedlin "If people respected each other as much as I respect ingredients, the world would be a better place." Blending classic French technique and the finest ingredients, Chef Jay Shedlin creates beautiful and delicious contemporary American cuisine. The elegant dining room, classic bar, and wraparound patio at Randolph's make any meal an experience. 
1776 Grant Street, Denver  Le Rouge Chef Eric Roeder Well-known Denver Chef Eric Roeder has done it again. The former chef of Bistro Vendôme has ventured into a new scene at Le Rouge, the popular LoDo lounge and restaurant. Chef Roeder, who has cooked at great restaurants such as Lespinasse in Manhattan, Q's in Boulder, and Micole in Denver, describes his cooking style as "French soul food," and this can be seen throughout Le Rouge's menu. Award-winning yet humble, Eric Roeder is a staple of the downtown dining scene. 
1448 Market St.  8 Rivers Chef Scott Durrah Jamaica, St. Martin, St. Thomas, St. John, Barbados, and Trinidad. These are the islands whose flavors, spices, and cooking techniques are well represented in every dish prepared by Chef Scott Durrah. The beauty, the colors, and the warm, relaxing atmosphere of his restaurant will bring you back to the islands! 5280 and Denverites agree: 8 Rivers Caribbean Café is a must-try. 
3609 W 32nd  Pulcinella Chef Antonio Race Born in Naples, Italy, Chef Antonio brings to Colorado the finest of Italian cuisine. Proudly serving Colorado for over 18 years, Chef Antonio has opened his newest Pulcinella in the heart of downtown Denver. Allow your senses to be indulged as you enjoy Chef Antonio's personal creations as well as his traditional Italian cuisine. Winner of the Wine Spectators "Best Award of Excellence!" 
1800 Lawrence St, Denver  Cook Street School of Fine Cooking Chef Michael Comstedt Executive Chef Michael Comstedt brings over 30 years of culinary experience to the Professional Food & Wine Career Program. Cook Street School of Fine Cooking has recently earned the American Culinary Federation Foundation's Educational Assurance Award for quality education and is an approved ACFF continuing-education center. 
1937 Market Street, Denver  Denver Museum of Chef Adrian Heuer With an extensive background in Mediterranean-French and French-Asian cuisine, Adrian brings a distinctive international flavor to the Museum. He draws heavily on his time at the acclaimed Denver eatery Radex, as well as stints at Papillion Café and European Café. A graduate of the world-renowned Le Cordon Bleu program from the Scottsdale Culinary Institute, Adrian is fearless in the kitchen, personalizing menus with seasonal ingredients and year-round creativity. 
2001 Colorado Blvd. · Denver, Colorado 80205  Farraddays' Steakhouse Chef de Cuisine Matt & Chef Klaus Farradday's steak house, located inside the Isle of Capri Casino & Hotel, features an extensive new menu and serves USDA Prime and Certified Angus beef cuts. Executive Chef Klaus, a graduate of Berufsschule fuer Koeche in Austria, and Chef de Cuisine Matt, a graduate of Johnson & Wales University in Denver, create daily specials using only the freshest and finest ingredients available. 
401 Main Street  Alto Chef Michael Farrell Executive chef and general manager Michael Farrell brings national acclaim (DiRoNA, Wine Spectator, Zagat, to name a few) and his distinctive New American cuisine to the spectacular modern-day supper club atmosphere of alto. Joining forces with owner and host Greg Goldfogel (of award-winning Amore fame), their shared passion blends exquisite food, wine, and signature spirits with the art of entertainment in a magical mix unlike any other dining experience in Denver. Formerly owner/executive chef of Nantucket's renowned Summer House Restaurant, Michael's passion for all things Colorado drew him back to his culinary roots to be a part of alto's renaissance. His seasonally changing menus will focus on the region's best available organic and locally harvested ingredients. Previously at the helm of several distinguished Colorado establishments including Castle Pines Country Club, Beano's Cabin, and Saddle Ridge in Beaver Creek, Michael's arrival at alto brings unique, upscale fare to this sophisticated gem with live entertainment in an elegant, urban, fine dining setting. 
1320 15th Street, Denver  Bravo! Ristorante Chef de Cuisine Vincent Lauria If "Food is Life," then you can't miss the experience of savoring the Filet of Bison at Bravo! Ristorante. Always known as the home of fine Italian cuisine, Bravo has been reborn, infusing more contemporary flavors inspired by Italy, and marrying its cusine with local inspirations from Colorado. Newly anointed Chef de Cuisine, Vincent Lauria, brings a fresh look to Bravo's menu, using his Sicilian roots as inspiration. A Johnson & Wales alumnus, Lauria spent his childhood making pasta from scratch and curing meats in the cellar, invoking a passion for food that is his driving force today. Now, Vinny brings his youthful exuberance to Bravo, where one taste whisks you away to Portofino, or to an intimate eatery in the rolling hills of a Sicilian valley. This is destination cuisine prepared with perfection. At Bravo! Ristorante, food is, most definitely, alive. 
16th Street & Court Place, Denver |
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