Kamuran Mataraci Out From Argyll; The Oceanaire Gets New Exec Chef; More

Recently highlighted as one of Denver's best bartenders, Kamuran Mataraci is no longer slinging drinks at Argyll Whisky Beer in Uptown. In his place, the new bar manager is Emily Chamley, who has been with Robert Thompson's restaurant group for the last 18 months at Punch Bowl Social.

Over at the Oceanaire, a new executive chef has been hired. Adam Gunderson will oversee the kitchen staff and be responsible for the seafood-focused menu. Originally from Minnesota, Gunderson studied at the Art Institutes International in Minneapolis, and has served as sous chef at the Oceanaire there, in addition to opening an outpost in Hackensack as executive sous chef earlier this year.

Gerard Collier has moved on from TAG, where he had been since leaving the now-closed Corner House. Collier has taken a role as bar manager for the Capitol Hill location of Pinche Tacos.

With Cafe Bar's closure and plans for reopening as Taco Bar later this month, chefs Jeffrey Webb and Lucas Chandler have exited. The duo had worked together at Il Posto, then moved to Cafe Bar, where Chandler ended up staying this summer instead of joining the team at Brazen. Chandler has said he'll go back to focusing on Blank Slate, the duo's pop-up, for the foreseeable future.

And lastly, Denver's urban winery, Infinite Monkey Theorem, has hired Shawn Gallus as wine lab manager. The former Nobu Matsuhisa wine director will oversee the tasting room and event operations, from wine education programs like tastings and tours, to wine dinners and First Friday parties. Gallus will also launch the new mobile Wine Truck for off-site private events.

· Denver's Best Bartenders Uncovered Part One [EDEN]
· The Kitchen GM Exits; Chef Shifts at Old Major; More [EDEN]
· Is Tennyson Street Denver's Next Hot Dining Scene? [EDEN]