Since December of 2005, I have spent my time as a professional chef at duo Restaurant learning farm-to-table cuisine and building relationships with local purveyors. This experience, combined with my upbringing in Nebraska farmland, has allowed me to cultivate a working knowledge of food cycles and seasonality in the Rocky Mountain region.
I learned my love of cooking from a young age by tagging along in the kitchen with my Czechoslovakian grandmother during the summer months. Much later on I attended Johnson & Wales University, where I interned with Vesta Dipping Grill. From there, I joined the kitchen team at duo and was quickly promoted to the Sous Chef role in February 2006, then to Chef de Cuisine in 2009. I was honored to be highlighted as Denver's Rising Chef by 5280 Magazine soon after. In March 2012, I expanded my role to include the role of Chef de Cuisine at Olivéa, duo’s sister restaurant, which focused on Spanish-Mediterranean cuisine. As of February 2013 I am thrilled to be duo Restaurant's executive chef!
My other creative outlet is music and as a percussionist, I can’t help but notice the similarities between a good menu and a good album. Each has their hits, B side and thoughtful arrangement. Just like an unforgettable album, my goal is to give our guests a full experience, from start to finish.
John Broening, Founding Chef:
Our founding chef was John Broening, who opened duo in October 2005 and worked side by side with us for seven fabulous years. In February of 2013 Chef Broening stepped down as executive chef. He and his wife, Yasmin own and operate
Spuntino, an Italian cafe in the Highlands at 32nd & Clay.
