Round two with Simon Purvis, exec chef of EDGE at the Four Seasons
Favorite restaurant in America: I had an exceptional meal in L.A. at José Andrés's restaurant, Bazaar. It was packed, so the ambience was electric, I bumped into a former colleague, the food was good, the decor was stylish, and everything amounted to a memorable experience.
Favorite Denver/Boulder restaurant(s) other than your own: I like the Kitchen and the Kitchen [Next Door] in Boulder. The restaurant is very clean, well-priced, and you get what you pay for.
What you'd like to see more of in Denver/Boulder from a culinary standpoint: More great ethnic restaurants with a native of the ethnic cuisine at the helm of the kitchen cooking dishes that he or she grew up with and has a passion to share with everyone else.
What you'd like to see less of in Denver/Boulder from a culinary standpoint: I'd like to see less fried food or mediocre foods coming out of restaurant kitchens.
Which chef in Denver do you most respect? During our pre-opening, we called upon Kevin Taylor on many occasions. We had two of our restaurant chefs prep and do their tastings in his restaurant, and then serve their meals in his restaurant. And then, our small-wares shipment was delayed and we had a media event that we needed to do, so he lent us equipment and a few other things. Kevin was always so polite and gracious, and we're really grateful to have such a professional so close to us. Not all chefs are like this, so thanks, Kevin.
How do you handle customer complaints -- and what should customers do when they're peeved about a dish? I try to rectify everything right there and then -- and that means re-cooking a dish the way that the guest has requested, even if we think we did it right the first time. Customers have expectations that we need to live up to, but when we don't please you, let us know while you're still here, in the restaurant, so we can try to get it right. We all like our food a certain way, and if you have certain preferences, please let us know about it when you order so that we can deliver what you want -- and not what we think you want.