Opened earlier this year in a restored industrial warehouse in Denver’s River North Arts District (RiNo), Nocturne is a modern take on jazz and supper clubs of the mid-20th century. Nightly live jazz, including regular performances by nationally touring jazz artists, and a menu that features “Standards” like cubano sliders and boardwalk frites and constantly changing “Renditions,” which are tastings inspired by iconic and historical jazz recordings, are part of the theme.  

Known for Root Down and Linger, Justin Cucci’s latest brainchild is Ophelia’s. Housed in an 1894-era Victorian brownstone listed on the National Register of Historic Places, the bar, restaurant and live-music venue has a gastropub-inspired menu with unique versions of flatbread pizzas, burgers and wings.  

Inspired by European markets and food truck roundups, Avanti Food & Beverage can best be described as a modern-day food hall. Seven restaurant concepts are housed in modified shipping containers in Denver’s Lower Highlands Neighborhood (LoHi), providing affordable chef-inspired cuisine, draft beers, classic cocktails and wines.  

In the Vail Valley, chef Jason Harrison has established Red Maple Catering to deliver memorable food experiences at private homes and rental properties. The caterer serves groups of up to 150 and specializes in the cuisine, farms, ranches and food purveyors of the Vail Valley and Rocky Mountains.  

Sometimess a boardroom just won't cut it for a meeting. When you want to lighten the mood, create a fun atmosphere or invite your team to an elevated happy hour, consider booking space in one of Colorado’s many distilleries. 

From breathtaking mountain views and intimate event spaces to cock- tail-making classes and sampling sessions, distilleries offer a comfortable setting for meetings, events, team-building and everything in between.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

1. What are you looking forward to the most in your new role?

 

You’ve seen that look before. A few hours after attendees have been in a meeting, their eyes start to glaze over, heads nod, arms stretch, and watches or phones get checked. Yes, it’s time for snacks and a mental break to freshen up the brain cells.

In truth, meeting breaks are a golden time for networking and catching up on everyday life with colleagues. So how do you make those precious 15-30 minutes tasty and memorable? We’ve gathered ideas about healthy, local and highly interesting treats so groups have something to look forward to when snack time rolls around.