Born in Los Angeles, where the food is as diverse as the city’s culture, chef and visionary Jeff Osaka has always been fascinated by the restaurant industry. Although he didn’t step behind his first professional stove until the age of 28, Jeff has cooked alongside some of the best chefs on the west coast – and garnered praise from critics and peers alike for his own indelible contributions to the culinary world.
A seasoned restaurant professional with more than 20 years of experience, Michael Burbage, a New York native, started working in kitchens when he was 14. After cooking on the line for a few years, Michael attended culinary school at the Providence campus of Johnson and Wales University before joining the United States Army, a two-year assignment that allowed him to save enough money to move to Denver, his home since 2002.
Jesus Silva discovered his culinary talent at the age of 12 while growing up in a large family in Monterrey, Mexico. "My mom was a great cook, and she made tamales like crazy, always inviting family and friends to come to our house for huge family dinners," remembers Silva, who cooked in numerous kitchens in Mexico while earning his degree in industrial electronics. "I got a degree to make my mother and my older brother happy, but I never lost my passion for cooking, not even for a minute," says Silva, who relocated to Denver in 2002.