Restaurant Olivia has promoted Robert Anderson to chef de cuisine, a position that they haven’t had since Addison Bollert shifted to the morning sous chef position about a year ago. He’s been with the team for over a year, working closely with executive chef and co-owner Ty Leon developing dishes for both the regular menu and their semi-monthly wine dinners. In fact, if you ever had the duck torte in mushroom brodo, that’s his creation.
With the Olivia team busy preparing for the opening of Emilia in RiNo in the coming months, this seems like a good time to establish more leadership roles in the Olivia kitchen.
We’ve also learned that RiNo’s Hop Alley will promote from within to replace outgoing executive chef Geoff Cox. We hear that lucky chef is Sean May, who before Hop Alley has done stints at two of Colorado’s Michelin-starred restaurants, Frasca and Wolf’s Tailor, and has also worked at sister restaurant Uncle in Washington Park. He’s been running the Chef’s Counter tasting experience since its inception.
Additionally, Hop Alley owner Tommy Lee plans to bring in Doug Rankin, the chef/owner of the recently closed Bar Chelou in Los Angeles. Rankin brings with him an impressive pedigree, including stints at the now closed Saam at the Bazaar by Jose Andres, Michael Voltaggio’s Ink, Chris Cosentino’s Pigg at Umamicatesen. He was also the opening chef de cuisine of Ludo Lefebvre’s highly celebrated Tois Mec, all located in L.A.
Before its recent closure, Bar Chelou was named “Best New Restaurant in Los Angeles” and one of the “12 Best New Restaurants in America” by Eater, with additional accolades from the New York Times in “25 Best Restaurants in Los Angeles”, Vogue’s “Where to Eat,” and Los Angeles Magazine’s “Top Ten Best New Restaurants.” In announcing the closure, chef Rankin said he planned to relocate the restaurant to Denver, so we’ll see if his time at Hop Alley is just a stepping stone to bigger aspirations.
Richard Sandoval’s Toro in Cherry Creek has a new chef de cuisine in Ricardo Mirón. He replaced chef Tracy Todd, who left in April to become executive chef of Oscar Padilla’s Balam Culinary Collective. Originally from Veracruz, Mexico, chef Mirón comes to Toro having served as CDC at Sandoval’s Tán in New York.
In Boulder, Bramble & Hare and Black Cat Farm Table Bistro are looking for a little leadership help as well. The company is currently advertising for an executive chef position to assist executive chef and owner Eric Skokan across locations. We expect more details to come once the role is filled and the details are made clear.
Also in Boulder, Brasserie Ten Ten is hiring for a chef de cuisine. We’re still looking into the details behind whether this is a new role or replacing someone who either left or got bumped up. Stay tuned.
Meanwhile back in Denver, Bo Porytko’s Molotov Kitschen & Cocktails is advertising for a chef de cuisine. We’re not sure how long that role will remain open, as there are several chefs now looking for work after the recent closure of Porytko’s Misfit SnackBar.
On the wine side of things, the Wolf’s Tailor is looking for a sommelier while Beckon is on the hunt for a wine director.
Know of any big moves going down? Drop us a line with any tips, pitches, or breaking news at info@diningout.com or ping us on social media, @diningoutdnvr.
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