The last Denver diners knew of chef Matt Selby, he was opening and then departing last summer from Bremen’s Wine & Tap in Highland. Now the longtime Colorado cook has landed at the U Baron Group, where he oversees Izzio Central Market, Etai’s Bakery Cafes, and TLV Street Food in the Union Station Whole Foods.
In all, Selby is the culinary director of 11 cafe locations under those brands. Now he’s working on seasonal menu items for them, like a fennel and mushroom salad with buckwheat granola. Selby started his local cooking career at Vesta when the restaurant opened in 1997, and he stayed on for 15 years as Secret Sauce restaurants expanded. He’s since had stints at Central Bistro and Punch Bowl Social, among others.
Frasca Food & Wine has tapped two new executive chefs to lead the James Beard-nominated Boulder kitchen. Kelly Jeun and Eduardo Valle Lobo previously worked together at Del Posto in New York and Orsone in Italy. The latter is a bed and breakfast and restaurant in the country’s northeast Friuli region, where Frasca’s menu was originally inspired. Jeun also spent three years working at the three-Michelin-star Eleven Madison Park in New York.
Frasca’s signature dishes will continue to focus on Friulian cuisine, including a pasta filled with pork ragu, parmigiano, and prosciutto and garnished with shaved black truffles. “We lived and breathed Friuli for three years, so coming to Frasca was a natural decision,” Valle Lobo said in a release. “It made complete sense because Frasca is the only U.S. restaurant focused on the region of Friuli,” Jeun added.