Chef Theo Adley, who has manned the stoves at the Squeaky Bean since the end of August 2013, is exiting and handing over the reins to Chris MacGillivray, a former cook at the LoDo restaurant. Adley is moving on to explore new culinary opportunities while MacGillivray is excited to return to the Bean in a leadership capacity.
A native of New Mexico, chef MacGillivray began his cooking career at 16 and, along the way, served as sous-chef at Vail's Sweet Basil and Beaver Creek's Grouse Mountain Grill; chef de partie at davideburke & donatella, in New York (now David Burke Townhouse); and chef de cuisine at the now-closed Olivea. He was the opening sous-chef of Linger and a driving force behind the Noble Swine Supper Club and the Monkey Town 4 pop-up experiences. Most recently, he was the executive chef of Uptown's Caveau Wine Bar. He expects to tweak the lunch menu and recreate and expand the dinner menu (the famed burger, a Squeaky Bean signature dish, will stay) to incorporate more vegetarian dishes.
FIRE Restaurant, the anchor eatery at the soon-to-open Art Hotel, announced that Chris Jakubiec joined the team as executive chef. Jakubiec is known most notably for his recent role as executive chef at the Jefferson Hotel in Washington D.C. which houses restaurant Plume. In his new position in Denver, the chef plans to honor classical techniques while utilizing Denver's proximity to locally- grown and sustainably raised foods whenever possible.
Long-time Potager pastry chef and manager Jayne Yelich has left the Capitol Hill restaurant after fourteen years. The dessert queen is starting her own business. This summer, fans of her pies can find her at the South Pearl Street Farmers Market on Sundays. Tiffany Iung, a Potager alum who launched Tifamade, a small and delicious sandwich operation, is now preparing desserts at Potager.