LoHi's Southern eatery Jezebel's brought on John Wilson as its new chef. Wilson began his career as a graduate of The Culinary Institute of America, Hyde Park, NY and has worked in several kitchens, including Greenbrier in White Sulphur Springs, WV and The Broadmoor. In Denver, his experience includes Ambria Food and Wine and Ototo Food and Wine Bar. Wilson has replaced chef Scott Durrah.
Just across the street, Old Major brought on Jessica Desormeaux as its new pastry chef. Desormeaux came from Habit Doughnuts and has just been named among Zagat Denver's 30 under 30. She is replacing Felicia Lewis-Dare who has led the pastry program since February.
At the Nickel, the chef position vacated by Chris Thompson at the end of August is now under the leadership of chef de cuisine Alex Jun and a three-man sous chef team, consisting of Chip Travelute, Sean Stengel, and Russell Stippich. Jun has been with The Nickel since opening, and has an extensive culinary that includes stints with chef Thomas Keller, Neal Fraser, and Michael Mina at Northern California restaurants.
Ratio Beerworks announced the addition of Ali Benetka to the brewing team. Benetka, a Denver native, recently returned from Skagway, AK where she held a seasonal brewing job at Gold Rush Brewery. She is not a stranger to the Colorado brewing scene. After graduating from Loyola University Chicago with a B.S. in Biology, she opted to enter the brewing world through a job at Finch's Beer Company in lieu of a laboratory job.
Bar Dough, the new eatery from chef Max Mackissock which is opening early next week, added two veteran chefs to its a.m. kitchen crew: Toby Prout, formerly of Lena, and Chris Douglas, most recently of Mezcal. Lena is now under the leadership of Jerry Mansfield who has worked for Lena owner Jimmy Calahan for three years. Chef Juan Ramirez is in charge of the stoves at Mezcal.