TASTE

Chef John Robinson is the Executive Chef at the Oceanaire Seafood Room in Denver. Upon graduating from the Culinary Institute of America in Hyde Park, NY, John went on to hone his skills under James Beard award-winning chef, Zane Holmquist, at the legendary Stein Eriksen Lodge in Park City. John has already been recognized for his innovative twists on The Oceanaire's ultra-fresh seafood and is inspired by the abundance of local ingredients the front range has to offer.

Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute. Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine. Nelson credits years of travel, cooking, adventure and time spent on his family’s ranch with forming his gastronomical tastes. His food philosophy is to use the best available ingredients and treat them gently.

Westword interview part 1 http://blogs.westword.com/cafesociety/2013/04/jonathan_power_exec_chef_populist_interview_part_one.php Part 2 http://blogs.westword.com/cafesociety/2013/04/jonathan_power_exec_chef_populist_interview_part_two.php

A chef since 17, Tom Coohill began his love affair with French cuisine at L'Auberge des Champes in Kentucky. Training under master chefs at the three-star Michelin L'Oustau de Baumaniere in France, the five-star Mobile Le Francais in Illinois, and Ma Maison in Los Angeles. He opened the renowned Ciboulette restaurant in Atlanta in 1992, ranked by Conde Nast Guide in the top 10 and by Esquire in the top 25 nationwide. Chef Coohill also owned and operated Coohill's Steakhouse & Bar in Atlanta.