Round two with Cory Treadway, exec chef of the Wynkoop
Biggest moment of euphoria in the kitchen: Chefs Goose Sorensen, Tico Starr and I did a dinner for the Escoffier Society, and we had to pull recipes from his cookbook and execute them to perfection for a bunch of heavy hitters. At the end of the meal, we came out and they gave us a standing ovation.
Greatest accomplishment as a chef: Being invited with the Elway's Cherry Creek crew to cook at the James Beard House was truly amazing.
What's one thing that people would be surprised to know about you? I used to have hair down to my shoulders...seriously.
Last meal before you die: An entire lobe of foie gras with three over-easy duck eggs and bourbon-braised pork belly.
What's always lurking in your refrigerator? Cold beer and sriracha.
If you hadn't become a chef, what would you be doing right now? I'd probably be in the golf industry, either a pro or on tour.
What's in the pipeline? In honor of the Wynkoop's 25th anniversary in October, we're working on a huge menu overhaul. It hasn't been done in several years, and I'm thrilled to be a part of the process. We're putting a new spin on the Wynkoop that people wouldn't expect to see: higher-end food, a move away from standard pub grub, using more organic ingredients when we can and local farmers when we can. I'm really looking forward to the changes.