Round two with Jeremy Kittelson, exec chef of Ambria

Jkittelsen2.jpg
Lori Midson

Jeremy Kittelson
Ambria
1201 16th Street
303-623-8646
www.ambriadenver.com

This is part two of my chef and tell interview with Jeremy Kittleson, exec chef of Ambria. Part one of our chat ran yesterday.

Favorite Denver/Boulder restaurant(s) other than your own: I really like going to Euclid Hall. Anywhere I can go and eat awesome food, have great beer, great service and listen to rap music is going to be a favorite of mine. They do a really great job there, and it helps that I'm such a huge Jay-Z fan.

Favorite cheap eat: I'm a sucker for tacos. I could eat them all day, every day. They're delicious, not to mention a complete meal. I'm still looking for my favorite taco place here, but so far, I really like El Taco Veloz on Federal. I love Star Kitchen, too, and I had a really great dinner there recently.

Best thing about cooking in Denver: I love cooking in a great food town that's so close to the outdoors, which is really the reason I came to Colorado in the first place. I wanted to live and make a life in a place where I could enjoy the outdoors and get away from the city.

Last restaurant you visited: Euclid Hall.

What you'd like to see more of in Denver/Boulder from a culinary standpoint: I'm relatively new to the city and haven't had the chance to get out that much, but pizza is one of my favorite foods -- and I haven't seen too many pizza places out there that I've been really impressed with. That said, I can't wait to try Pizzeria Locale, in Boulder. I hear it's amazing.

What you'd like to see less of in Denver/Boulder from a culinary standpoint: Menus that are all over the place and trying to be all things to all people. I want to know what I can expect going into a restaurant, and I want to see a real flow to a menu. Other than that, I've been very impressed with the chefs and restaurants in Denver.

Rules of conduct in your kitchen: Respect the food, respect each other and work clean. I'm a clean freak, and I'm also a real stickler for consolidating products -- like chicken stock -- down to smaller containers. It shows a lack of respect and complete laziness when cooks don't do that. And no chile pepper or mushroom chef pants are allowed in my kitchen, although I admit that there was a time when I thought they were cool. Oh...and all of the towels have to be perfectly stacked and folded into quarters -- and you always have to show the clean side.


Location Info

Ambria - CLOSED

1201 16th St., Denver, CO

Category: Restaurant


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1 comments
Robert Pinz
Robert Pinz

What a delightful interview with a talented, humble man. I've had the carrot salad, amazing, and can't wait to have dinner. Thanks Lori

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