Serendipity has been fortunate enough to experience a lot of growth in the past few years.  Through our hard work, we have expanded our team, our facility, and our culinary prowess.  With this expansion comes great Screen Shot 2016-01-27 at 1.50.27 PMresponsibility to stay loyal to our roots, our clients, eco friendly practices, and maintain our high standards of both food and service.  To guide our kitchen along with this exciting time, we asked long-time employee Ace Else to step into a new position as Innovation Chef.  As Serendipity’s Innovation Chef, Ace will be assisting us in creating new recipes, finding the best local purveyors, refining techniques, chef on-going training, and looking for ways to best implement our green catering practices.

 

Chef Ace is from Durango, Colorado where he spent his free time camping, hiking, rafting and biking.  Ace came to Serendipity as a sous chef while still a student at Denver’s Johnson and Wales University (He has since graduated with a BA in Food Service Management with a concentration in Culinary Arts.) He has been with Serendipity for five years, in a way; you could say we have grown together. We asked Ace a few questions to get know him better, and more about his new position as Serendipity’s first Innovation Chef.

 

 

Can you name a favorite event with Serendipity?

 

My favorite event was the one we had in the Wings Over the Rockies, where Serendipity was recognized by the Denver Metro Chamber of Commerce as the Green Business of the Year! The space was very cool, surrounded by airplanes. It was peach season, and the grilled peach salad was beautiful and delicious.

  

What is your cooking philosophy?

 

Nature provides us with amazing, delicious food. My job, as a chef, is to treat ingredients with respect and use my knowledge of chemistry and techniques to bring out the food’s greatest potential.

 

As the newly appointed Innovation Chef, what new things can we expect to see coming from the Serendipity kitchen?

 

I will be focusing on using seasonal ingredients, and sourcing as responsibly as possible. We have some great salads coming out and are working on many different entree options.

 

Three favorite ingredients: 

 

Heirloom tomatoes, eggs, and elk when I can find it.

 

Your go-to meal to cook at home?

 

When I am home, I love to push myself and have fun. This usually takes the form of making homemade pasta!

 

On your day off you can be found…

 

I can be found in the mountains, skiing.

 

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