Deeply rooted in the Denver food scene, Cox is classically trained and highly regarded for his meticulous research and thoughtful approach, drawing on time-honored techniques such as brining, curing, and fermentation, paired with an emphasis on research and creativity. His culinary philosophy centers around three core principles: technical excellence, seasonal ingredients, and personalized experiences– all in service of creating meals that are intentional, elevated and inviting.
Chef Cox has over 15 years of culinary experience in some of Denver’s top restaurants, most notably a nearly a decade-long tenure at Hop Alley. There, Cox helped lead the restaurant to major accolades including, a James Beard Award nomination, a Bib Gourmand from the Michelin Guide, and 5280 Magazine’s list of “Denver’s Best Restaurants” for three consecutive years.
