The newest member of the OAK at Fourteenth crew is celebrity bartender Lucinda Sterling, who comes from Middle Branch in New York City.
"She brings that New York influence," says Bryan Dayton, the beverage director at OAK and Acorn. "She comes from where the cocktail craze began. Her bartending techniques and knowledge are irreplaceable. We're really stoked to have her."
Sterling's cocktails are a hot commodity in Boulder, where she's only spending one semester to finish up her degree at CU. She works at OAK on Wednesday nights.
Dayton also gives an update on Chef Amos Watts, who left Jax Fish House in Denver to open Acorn at The Source. He's since made a huge impression both on his staff and on customers, says Acorn beverage director Bryan Dayton. "Amos is perceptive and understanding; he's mellow," says Dayton. "He's got a lot of positive influences on his team, and how he deals with the front of the house. He's hungry to learn."
Watts is replaced at Jax Denver by new chef de cuisine Eric Lee. Chefs are still shuffling at the company's Boulder location where Alex Krill is the new chef de cuisine. Krill attended the Culinary School of the Rockies. After a working for a Michelin-starred restaurant in France, Alex Krill entered the Los Angeles restaurant scene as sous chef at Firefly in Studio City. Krill was also the executive chef at Boulder's Salt Bistro.
Stephen Gallic, former manager and maitre d' at the Squeaky Bean, is now working at Williams & Graham. This shuffle comes days after former chef Max MacKissock and sous chef Blake Edmunds also joined the LoHi speakeasy co-owned by bartender Sean Kenyon. In many ways, the old Bean crew is back together— Kenyon himself worked with Gallic and MacKissock both at the old Squeaky Bean location on 33rd and Tejon and the new space in LoDo.