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, Executive Chef for the Maggiano's downtown location formally trained at The Arts Institue in Denver. Eric is a classically trained saucier with more than 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.

"If people respected each other as much as I respect ingredients, the world would be a better place."

Having received his culinary training from the prestigious Johnson & Wales University in Denver, Chef de Cuisine Jay Shedlin blends his sophisticated French technique with fresh, local ingredients to create innovative and seasonal menus at Randolph's Restaurant and Bar.

Chef de Cuisine Shedlin was recently named both judge's and people's choice for best entrée for his dish Veal Chaud-Froid at the 2008 FACC Culinary Competition. His previous experience at some of Denver's and the nation's finest restaurants has helped Jay create one of the city's most unique and upscale menus.

Open seven days a week, discover Denver's #1 Best Chill Scene for nightlife and Citysearch's top 10 for Best Outdoor Dining, Best Wine List, Best Romantic Dining, Best American Food, and Best Fine Dining Restaurant.

Owner and operator Jimmy Lambatos and Chef Corey Cunningham have created one of Denver's newest and most sought-after dining experiences. Chef Corey was born in Colorado and moved to Long Island, N.Y. at the age of four. He began cooking at age 14 and fell in love with food. After graduating from the Culinary Institute of America, Corey went on to work at the prestigious Waldorf-Astoria Hotel. Becoming weary of the fast-paced, hectic New York lifestyle, Corey was drawn to Southern California and worked for world-renowned Chef Michael Mina at the Stone Hill Tavern in the five-star, five-diamond St. Regis Resort at Monarch Beach. Most recently, Corey returned to Colorado to open Baur's Ristorante.

Baking at altitude is challenging, but thankfully Ned Archibald has risen to the challenge. Archibald grew up "scooping and squeezing" alongside his father at one of four family-owned bakeries. He went on to study at the Culinary Institute of America and completed a three-year apprenticeship with European chefs and then two years of instruction at the Peabody School in Massachusetts. He worked for Registry Hotels, Marriott, and the Fairmont Hotels in Dallas, Denver, and San Jose before arriving in what he calls "paradise" at Keystone.

During his 10-plus-year tenure at Keystone, he has perfected baking at 9,600 feet above sea level, creating desserts with the "wow" factor. He's sculptured an entire mountain village entirely from chocolate, complete with a working train, gondola, and rushing waterfall. At banquets and wedding receptions, his chocolate works of art and fanciful, elegant cakes always take center stage.

For Chef Baker the kitchen has been a classroom since he was fourteen, and he has learned from many inspiring chefs, restaurant owners, and industry staff. His passion for the culinary arts and the service industry led him to graduate from the Keystone campus of Colorado Mountain College Culinary Institute. He became sous chef at Ski Tip Lodge, and then garnered the chef de cuisine position at Alpenglow Stube. Within a few years he became executive chef at Ski Tip Lodge.

In 2007 Chef Baker was invited to "perform" at the legendary James Beard House in New York City with seven of his colleagues from Keystone's fine-dining restaurants. Chef Baker offers Continental American fusion cuisine with French techniques and influences, prepared with the finest ingredients available. By researching current trends, appreciating classical foundations, and experimenting with new combinations, Chef Baker keeps the menu fresh, seasonal, and exciting for the guest.

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.

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.

Named to 5280's "Top of the Town" and Westword's "Best of Denver," Chef Scott Durrah has made Denver a little spicier. The creativity of island flavor meets the traditions of Chef Scott's Boston upbringing, igniting the fire that is 8 Rivers. His new LoDo location boasts one of Denver's best rum collections, the smooth sound of reggae, and his award-winning Jerk Chicken.

With an extensive background in Mediterranean-French and French-Asian cuisine, Adrian brings a distinctive international flavor to the Museum's cuisine. Adrian and his team of world-class chefs can create intimate dinners for 50 or extravaganzas for 2,000.

A graduate of the world-renowned Le Cordon Bleu program at the Scottsdale Culinary Institute, Adrian is fearless in the kitchen, personalizing menus with seasonal ingredients and year-round creativity.

Andy Floyd, chef instructor and director of curriculum, brings over 20 years of culinary experience to the Cook Street 180° Professional Food & Wine Career program. A graduate of l'Académie de Cuisine in Bethesda, Maryland, Chef Andy Floyd has lived and worked in a variety of countries, which has led to his specialty in French cuisine, in particular the cuisine of Provence. Why he loves to teach: "I change lives every day. I live for the spark that ignites in a student's eye when they understand they too can become great chefs." Why he chose to teach at Cook Street: "Whether you are seeking to become a professional chef or just want to become an amazing recreational cook, you can't beat the professional staff and the facility at Cook Street."

Feed your senses. Live your dreams.

Chef Sean Huggard joined forces with local restaurateur Steve Whited to create Black Pearl and Encore Restaurants, where how your food is produced is as important as the delicious flavors. Coupled with rare wines and chilled martinis, Chef Huggard's refined, creative, and conscientious American dishes deliver an experience to be remembered.

What inspires Scott Parker, executive chef of Table 6? It's simple: hunger. Whether Scott's craving a juicy peach or Tater Tots, these ingredients find their way onto Table 6's menu—though always with a sophisticated twist. Since its opening in 2004, Table 6 has received much acclaim, including 5280's "Best New Restaurant" and "Best Wine List," along with accolades in Robb Report, Esquire, and Wine Spectator. Open seven nights a week at 5:00pm and Sunday brunch at 10:30am.

With 40 years of kitchen experience between these two chefs, it is no wonder that chemistry, passion, and leadership define their relationships with each other, the staff, and guests. Chef Najera is coming up on his 10-year anniversary as executive chef of Washington Park Grille and two years with the opening of Max Gill & Grill. Chef Rafael says, "I love working with Herb because of his creativity and fearless approach to trying new things."

Chef Kettelson is a self-proclaimed "geek about food". He reads cookbooks like they are novels. "Our chemistry is great," he says, "because I am encouraged to bounce my ideas off Chef Najera, and he has the wisdom and experience to complete them perfectly!"

Recreation Lounge & Grille is different from your typical sports bar. The kitchen staff is classically trained, and the menu has been designed to feature delicious American cuisine at a reasonable price.

Executive Chef CJ Apter attended culinary school at Hyde Park in New York, and Sous Chef Brent Jackson attended Le Cordon Bleu in Pasadena, California. Together they bring flavors from both coasts.

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.