Take a Seat at Our Table
Enter our door and indulge in multiple courses of food and beverage inspired by world travels and classical training. Lose yourself in dishes combining old and new alongside beverages that warm the senses. It’s temptation you can’t resist.
When it comes to pushing the boundaries of food, Duncan, executive chef, has always cut against the grain. From his career beginnings in the Napa Valley, to time spent in Scandinavia, he has used these experiences to create food that’s genuine and inspired. Recently, he led the team at sister restaurant, Call, to a recognition as one of Bon Appetit Hot 10 New Restaurants in America. Before that, he served as the Culinary Director at Frasca Food and Wine in Boulder, Colorado. With connections to Colorado, it’s no surprise that his latest evolution takes place at the center of Denver’s exploding food scene.
DIRECTOR OF EXPERIENCE
As a founding team member at Call, sister restaurant to Beckon, Allison has shown a level of welcome and attention to detail the city deserves. Coming from seven years managing the bar at Frasca Food and Wine, Allison, director of experience, will bring her vast abilities in hospitality to this intimate dining experience. While she looks to markets like New York and San Francisco for inspiration and trends, she is a native of Denver who has lived and worked in the RiNo neighborhood and seen its exciting changes over the past several years.
Guests at Beckon will discover the amazing interaction between wine and food that makes them inseparable at the dinner table. In 2015, Zachary passed Court of Master Sommeliers (CMS) Certified Exam and sat through the CMS Advanced Course in 2017. Most recently, he has served as a somm at Mercantile in Denver, CO as well as the wine director at The Kitchen Denver. He selects wine among the classics along with up-and-coming producers who have an interesting story. Each bottle is chosen in order to match the style of food and sultry personality of Beckon.
During his education at the French Culinary Institute in NYC, Tim started working at Nobu57. After graduation, he opened Ai Fiori with Chef Michael White which earned one Michelin and three New York Times stars. During his five years with White, he was involved in opening Costata as chef de cuisine and then moved on to open Le Coucou as the executive sous chef. While there, the restaurant earned three New York Times stars, one Michelin star, and was named the James Beard best new restaurant for 2016. Tim is excited to be part of the Denver restaurant scene and contribute his skills to the Beckon kitchen.
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