Sometimes, in order to know what you want, you have to go to places where you don’t want to be. This sentiment rings true for chef Amanda Singh, who’s cooked everything from fast casual to fine dining in kitchens across Colorado. Through this culinary cruised the chef said she truly figured out what she wanted, and how she wanted to do it.
Now, as the executive chef of Briar Patch in Congress Park, Singh can focus on what truly calls her: fostering a positive, upbeat work culture and fully showcasing her creativity in the kitchen. During the Chef Takeover on Thursday, March 19, expect to see some serious pastry prep and plenty of hollandaise sauce from the “brunch baddie of Denver.”
The Chef
Singh grew up in the metro area. After high school, she took some time off to figure out her next move. Culinary school came at the suggestion of her now-husband, and she excelled in the three-year program.
“What drew me to hospitality was the fast pace, the never staying still,” said Singh, adding that she’s adept at multitasking and loves the energetic environment.
Her curriculum from Rocky Mountain Chefs of Colorado involved one full-day classroom session weekly. The rest of the time, her education was hands-on and varied, as several local restaurants would train students to operate every station in the kitchen, pastry included. An early exposure to baking would give Singh an edge.
“Not a lot of chefs in Colorado, at least from my experience, have a lot of baking experience, and I thrive on that,” she said. “I can get by with a beautiful dessert on my menu.”
But there’s a different category Singh is particularly known for: brunch. She’s launched brunch programs in many hotel restaurants, including Apple Blossom at downtown’s Hyatt Centric and The Nickel at Hotel Teatro.
A few years ago, the chef mentioned this while applying for Food Network’s Alex vs. America, and an interviewer assigned her the “brunch baddie” nickname. Singh ran with it. But she declined an appearance on the show, given an alternate opportunity to work at The Wolf’s Tailor.
Cooking in one of the city’s Michelin-starred restaurants gave her the clarity she needed on where to go next in her career. Turns out what she really craved was a strong sense of community.
Joining the Team at Briar Patch
Singh became the executive chef of Briar Patch not long after it opened this past July.
“The idea that we’re going for is an extension of somebody’s living room,” she explained. “We want people to feel comfortable going in.”
At this time, much of the restaurant’s clientele is local to the neighborhood. But the menu, which Singh overhauled when she joined the staff, gives diners a good reason to drive across town. Brunch may be the chef’s favorite, but there’s an obvious star when it comes to nightly dinner service as well.
“My pot pie has been selling out daily,” said the chef. “I put a lot of passion into my crust [and] that’s the key secret.”
The comforting $22 dish is baked fresh and filled with a classic combination of chicken, creamy mashed potatoes, and asparagus. The chef called attention to another guest favorite: the double bone pork chop ($28) served with jalapeño grits, sautéed kale, and apple slaw.
“It is to die for,” raved Singh, noting the grits were inspired by a cook on staff who lived in Savannah, Georgia. She asked to learn “the way of grits,” and together they created a version that now anchors the dish.
But of all the menu items, the rotating selection of burgers, soups, and pastries excites Singh the most.
“One, it really lets me cross-utilize my product to keep food costs down,” she explained. “It’s a way to get my cooks inspired and involved in the menu process. And also, it’s fun to do other things and not the same thing every day.”
The revolving items also allow patrons to be involved. Singh will often post on social media, asking the restaurant’s followers to share what pastry they’d like on a given week. Sometimes, if customers really like a particular special, like the apple and onion burger ($17), it becomes a permanent part of the menu.
Currently, the rotating burger is Caprese-inspired with mozzarella, arugula, roasted tomatoes, and balsamic glaze. The Reuben burger was another recent iteration made with a smashed patty, corned beef, Swiss, Thousand Island dressing, and kraut. A carrot coconut soup has also wowed guests, and Singh keeps the surprises coming.
She said that two regular couples now come in specifically for her rotating features. “It makes me feel so proud and so happy that people are recognizing what I’m doing,” she affirmed.
The Takeover
Singh will take control of the DiningOut Denver Instagram stories on Thursday, March 19. This means prep for brunch, served Friday through Sunday, will be in full swing.
Expect to watch Singh work her pastry magic and show off her knife skills, chopping potatoes for crispy house tots and other ingredients for the line. She’s also planning to run a steak with béarnaise sauce special that evening, so you may see her whisking up some glossy goodness.
Her “day in the life” highlights will continue into dinner service and especially showcase her small but mighty crew. “I’m probably the most proud of this team I have ever been in my career,” said Singh. “We just have fun; we dance. I want to show that culture to people and highlight what kitchens can be.”
Be sure to follow DiningOut Denver and Briar Patch on Instagram, and check out the chef’s own account, too. Follow the prompts on the 19th for a chance to win a $100 gift card. If you miss the live feed, you can view all of Singh’s posts in the highlights section of our Instagram page.
