What Makes A Great Chef?

When Culinary Connectors launched November 15 2008, we had no idea of the reception we would receive from the chefs and shop owners. I don't think we would have ever dreamed of the degree to which they have embraced us with open arms, advised us and encouraged our mission.


Our mission is to let everyone know about the amazing culinary talent we have in the Mile High City.

One question you may ask - I know I did - is what makes a great chef? I've discovered that there are two characteristics that weave a common theme throughout my interviews: passion and curiosity.



When these two characteristics cross paths, you get to experience food like Alex Seidel's fresh take on the classic Oysters Rockefeller or Matt Selby's succulent lamb ribs. Culinary school is not a prerequisite as to if you make a great chef or not; in fact, you're not even considered a chef when you graduate from culinary school. A perfect example of this is Thomas Keller, renowned chef and owner of the award-winning French Laundry and Per Se restaurants.



Amanda Faison, food editor for 5280 Magazine, says "great chefs are inspired by their environment. The flavors and texture of the food are well-balanced, thereby letting the simple ingredients speak for themselves."

Did you know we have a certified master chef in our midst? It's true, look for more information on Ed in the very near future.

We will be featuring different chefs from around Colorado on our upcoming tours and blog so you can experience their curiosity, passion -and exquisite cuisine - for yourself.

A Day with Matt Selby

What do you get when you get 14 foodies, four of Denver's top chefs & Matt Selby together? An amazing day of eating and drinking. We were blown away by the hospitality of Matt Selby as he personally escorted us to his favorite spots.

Our first stop was at Vesta Dipping Grill where Executive Chef Wade Kirwan made us perfectly prepared lamb sandwiches with a refreshing salad. Next time you're in Vesta, be sure to ask Wade if he'll show you his jack fruit. ;-)

Next Matt took us through the Pacific Mercantile. Finally! a great place to buy fresh fish that doesn't cost a small fortune. Chef Matt took us through the store and showed us his favorite items, yozu juice was tasty and the shiso was a fun new herb we learned about. One of the owners, Kyle, hosted us with a fantastic sake and other Japanese snacks.

Then we headed over to Lola's to meet Executive Chef Jamey Fader where we had an amazing cilantro and tomatillo bloody mary as well as tasting some very smooth tequila. He served up some pork tamales with a poached egg, it was delectable.

After we got a lesson in tequila's we headed over to Jax to meet Shelia Lucero and did she ever spoil us - wow! Thanks Shelia. She started us off with a lobster club sandwich and a melon and watermelon infused vodka with watermelon and mint muddled with it - so refreshing. If that wasn't enough she brought out an amazing assortment of fresh seafood; oysters, mussels, clams, and crab legs, it was all delicious. But wait, there's more - I couldn't believe it, she also sent out crab cakes. These crab cakes were very tasty and the crab flavor really came shining through.

Our last stop was on the patio at Steuben's. To me, this was a great ending. At one point four of Vesta/Steuben's cooking and cocktail royalty joined us; Matt Selby, Brandon Biederman, Sean - mixologist and Dave Z. (former Vesta sous chef, now GM at Steuben's) were on the patio talking about the food, the cocktails, the chefs and the whole food scene at Vesta and Steuben's. It was a look into what it takes to put out consistently great food.

All in all, it was a perfect day, perfect weather, a perfect host.

If there is anything I could leave you with it is this; take the lead from the Colorado Restaurant Association - Fork the Recession - get out there and enjoy lunch or dinner. If that is a little too tight on the wallet, enjoy happy hours and cocktail with friends.

Support our local restaurants and chefs - you will be glad you did.