Curtis Bell is a Private Chef and the small business owner of MisoHot in Denver, Colorado. He grew up with food either stirring mac n cheese or hanging with his father and his friends as they smoked cigars, after dinner at spots like The Fort and The Palm. It was in the early days that Curtis spent time with Chef Mika at famed Trinity Grill and he knew, he was meant to be a chef. He is a born entrepreneur and goes from lemonade stands to a culinary magazine to his current CPG hot sauce venture. We talk with one of his #UnsungHospitalityHeroes, Dave Kenney, who Curtis heralds for his flexibility in creating paleo, gluten free, vegetarian, keto and just about any dietary needs of his customers, at Caveman Chefs.

Website - misohot.co

Facebook - /misohotofficial

Instagram - @chefcurtisbell @misohotofficial

Where are you from originally?

Born in Aurora CO, raised in Lakewood, CO.

First job in the industry?

Piggin' Out BBQ in Lakewood, CO. I started as a dishwasher there the same week that I turned 14 and was able to legally work.

Proudest moment of your career?

Over the past few years I have felt quite proud to be able to mentor high school students for cooking competitions. Giving back to where I started is an incredible feeling. Also, Every time I have landed a big new position or client, those moments are always pretty amazing. Oh, also, launching MisoHot in less than 6 months and selling over 1000 jars of product in the first month was a pretty special feeling.

Two things most people don't know about you?

This is a tough one, I'm a pretty open book. One would be that some friends and I attempted to start a rap group in high school. I'm glad that didn't work out to be honest. Second, I'd say most people don't know just how many small business start-ups I have been a part of. From a magazine, to a natural glue for cigars, I have helped start a lot of different ventures.

Food and/or drinks staples in your house?

I almost always have fresh hot rice in my treasured Zojirushi rice cooker. I seriously go through about 20# of rice per month, and I live alone. As far as drinks, I drink matcha everyday, Tenzo Tea matcha to be specific. I stopped drinking coffee a couple years ago to cut down on caffeine and acid consumption.

Words to live by?

Two quotes that have been driving my motivation as of late are: "People confuse me, food doesn't" -Anthony Bourdain (my girlfriend had this printed on custom sharpies for me) and "If you have reached the top, it's your new bottom. There's always room to keep climbing" -Unknown -- That second one is the background on my phone. A constant reminder to keep pushing for more. I always say to people that the only difference between dreams and reality, is just doing it. Instead of calling it a dream, call it your plan.

An experienced Private Chef and Culinary Educator, Curtis Bell is a graduate of The Culinary Institute of America with an AOS degree in Culinary Arts. He grew up right here in Denver, Colorado, and returned after culinary school to pursue his career. Over the past decade he has worked in fine dining establishments across the country, from New York City to Vail, and has cooked in the homes of billionaires, politicians, athletes and celebrities. For the past 9 years he has worked as a private chef for clients in the Denver area. He has recently launched a company called MisoHot, a miso based chili paste condiment. Also, he is currently the private chef to Von Miller.

Ire Evans is the Chef / Owner of Green Cuisine Personal Chef Service in Denver, Colorado. She recounts being told she could not enter a culinary program because...she was too short. That fueled her fire as Ire is a self-proclaimed rebel and from her youth to today, she is surrounded by strong women. She gives us insights into some of the iconic dishes of Indonesian cuisine, such as Satay, Rendang and Nasi Goreng. We chat with one of her #UnsungHospitalityHeroes, Maggie Kates, who teases us with what it takes to be a Chef in Antarctica.

Website - greencuisinechef.com

Where are you from originally?

Jakarta, Indonesia

First job in the industry?

Waitress,  in 1983,  at the Mandarin Oriental in Jakarta, Indonesia at 19 years old.

Proudest moment of your career?

When I was voted as a Top 15 personal chef in Denver.

Two things most people don't know about you?

I used to sing in a vocal group in high school and I used to be a gymnast.

Food and/or drinks staples in your house?

Rice, tofu and chili sauce.

Words to live by?

“Do not pray for an easy life, pray for the strength to endure a difficult one.” - Bruce Lee

My name is Ire Evans and I am a personal  chef as well as the owner of Green Cuisine Personal Chef Service. My love of cooking flourished at the age of eight when my grandmother and I would spend time together cooking for our family. Because of this, the act of cooking has always felt connected to sentiments of love, family, and community.

I decided to pursue my passion in the hospitality industry by moving from Indonesia to Denver to seek a degree in hotel management. I worked at the Marriott in Denver as well as the Mandarin Oriental Hotel in Jakarta, a diamond star hotel. My culinary dreams were temporarily put on hold when my children were born since I elected to stay at home and take care of them.

When my children were old enough, I decided to pursue my personal chef certification from the Culinary Business Academy and start my own business. I always preferred to work behind the scenes. Owning my own business allowed me to build my vision of a service which prioritizes delicious, healthy, and fresh food that nourishes the body and soul. My Indonesian background coupled with my experiences in the restaurant business in the United States inspired me to offer a culturally diverse portfolio of dishes. I am versatile and able to adjust my services for a wide variety of diets and preferences. My experience as a mother of two wonderful children motivates me to create food that is fun and enjoyable for the whole family!

I am an avid member of the United States Personal Chef Association. I have dedicated my career to promoting the importance of healthy and fresh food for our children. I was highly involved in the creation of the school garden at the Challenge School, and have spent ample time teaching healthy cooking to kids in many Colorado schools. My efforts in this arena earned me the Winning Parent Hero Award from Action for Healthy Kids Colorado.

Adam Ross is a Private Chef in Dallas, Texas and Napa, California. Adam gets vulnerable while reflecting on what it means to be a chef inside and outside of a restaurant. He reminisces about his high school culinary instructor giving him a copy of Anthony Bourdain’s book, Kitchen Confidential, and it all changed from there. He was hooked and ready to hop on the pirate ship. We scour the garden for alternatives to some popular produce to level up our menus. We get to hear about his adventure swimming with the sturgeons at Passmore Ranch from one of Adam’s #UnsungHospitalityHeroes, Michael Passmore, who nicknamed him, “Aquaman”.

Website - chefadamross.crevado.com

Instagram - @ChefAdamRoss

Where are you from originally?

Danbury, Connecticut and Tampa, Florida

First job in the industry?

Catch 23 Latin Caribbean Seafood, Tampa, at age 15

Proudest moment(s) of your career?

Anthony Bourdain tasting at Mizuna, SF Zaga 30 under 30, James Beard Dinner Napa 2018

Two things most people don't know about you?

Graduated from a high school I've never actually been to.  Film Nerd

Food and/or drinks staples in your house?

Eggs, Liquid Shio Koji, Fish Sauce, White Burgundy, Sour Beer

Words to live by?

Seasoning, Balance, Execution. Trust your gut

Florida-raised Adam Ross has been cooking in professional kitchens since the age of 15. He began cutting his teeth in Denver, CO before moving to Hawaii where he experienced invaluable cultural and culinary learning from the region’s best chefs. Training in the James Beard award-winning kitchens of Alan Wong and Chef Mavro, Adam honed his skills in classic technique, while gaining insightful understanding of how Hawaii’s reverence for local ingredients, customs, and traditions influence its cuisine.

After gaining further restaurant cooking perspective by working in esteemed kitchens throughout New York City and the San Francisco Bay Area, Chef Adam found a home in the Napa Valley. Following time at Thomas Keller’s Ad Hoc, he was honored to be part of The Restaurant at Meadowood kitchen staff before joining Napa Valley's 1313 Main as Executive Chef at age 25.  It was at 1313 Main that Adam would hit his stride, garnering positive reviews and awards for his creative perspective on Californian cuisine.

1313 Main closed after the Napa fires in 2017 at which time he began personal cheffing.  Since that shift Chef Adam found a better sense of balance and a deeper respect for the craft outside of a restaurant.

Christian Wilhoft is a Sales Consultant with Southern Glazers Wine & Spirits in San Antonio, Texas. Expect high energy and banter in this episode! You’ll hear about cooking in a trailer on the set of “Up In The Air” and a John Travolta namedrop as well. Christian is an absolute fiend for noodles and gives us some of his favorites. We unveil the world famous chive test and the impact it had on him and so many others. One of his #UnsungHospitalityHeroes, Andrew Arcangel, embodies “Aloha” and the cool in the kitchen when your station is going down.

Instagram: @feed_me_brisket

Where are you from originally?

Born In Mobile Alabama, raised all over the place. Mainly California, Omaha, Texas, Arizona. Spent a lot of my life in Colorado as well.

First job in the industry?

At my mom’s popcorn shop when I was 13, making popcorn balls and dipped apples!

Proudest moments of your career?

When I got the position of sushi chef at the four seasons, cooking for George Clooney on the set of “Up In The Air “ in Omaha. Making cocktails for Aspen food and wine for thousands of people.

Two things most people don't know about you?

I tie my own flies for fly fishing. I lived in a motor home for a while as a kid.

Food and/or drinks staples in your house?

Rice noodles, sambal, fish sauce, all the fixins for noodle bowls, gluten free chicken fingers and Mac and cheese and a well stocked bar.

Words to live by?

If you're not making mistakes, you’re not trying hard enough

Jeffrey Harris is the Chef / Owner of Category5 in Findlay Market in Cincinnati, Ohio. We chat about working in his mother, Chef Wanda’s kitchen and getting to cook for his grandmother and the pride and tough love from both. Chef Harris is so proud of his New Orleans roots and gives us a lot to be hungry about when he preaches about the foundational dishes of his hometown. We also get to talk with Aaron Boehm, one of his #UnsungHospitalityHeroes, and the other half of team NOLA.

Website: /black-owned-eateries-increasing-in-cincinnati

Where are you from originally?

New Orleans, Louisiana

First job in the industry?

Garfield's Restaurant and Pub  in 1995 at age 14

Proudest moment of your career?

Starting my own business

Two things most people don't know about you?

I am quiet most of the time and I love fast cars

Food and/or drinks staples in your house?

Delaware Punch/Patton hot beef patties

Words to live by?

Find a job you love and never work another day in your life

Born and raised in New Orleans I come from a cooking family background. My mom and grandmother both still are doing it today. I always had a passion for cooking and worked in the food industry as a teen and once I started at Emeril's in New Orleans it took off I left there as sous chef then Katrina came and brought me to the Midwest.

From the lips of Jensen Cummings.... what an unbelievable honor it was when my son Davis asked me if he could be on the podcast. It probably comes as no surprise to anyone that knows me, that my family is into food, like really into food. My two sons, Davis and Wesley love to try new things. We have a rule in our house, "we try everything, we don't have to like everything." The boys even started a little series of videos, called, "Cummings Boys Salty Juicy Food Reviews." Check out my Facebook page, @chefjensencummings on Instagram and @chefjensencummings on Tik Tok to get a glimpse. I could not be more proud to be able to share my joy for exploring and experiencing life as a Chef, a father and now a podcast host with my sons. I am truly grateful to be able to let you in to a special moment for Davis and I. Enjoy!

Facebook - /bestservedpodcast /jensen.cummings.9

Instagram - @bestservedpodcast @chefjensencummings

Twitter - @bestservedpod @jensendcummings

Tik Tok - @bestservedpodcast @chefjensencummings

What’s up everybody. Jensen Cummings here. Thank you for tuning in. Got to tell you I am so pumped to be telling you a little bit about the best served podcast. our mission is to tell stories that value and focus on Why and Who before what and how. It’s easy to get caught up in the minutia of what we do and how we do it on the daily grind in this industry. However why we get out of bed in the morning who is served who’s gotten us to this point and who’s they are keeping us going today is what truly matters. It is what gives us our NorthStar to aspire to and or Anchor to keep us grounded as we navigate the day in and day out of being in hospitality.

Facebook - /bestservedpodcast /jensen.cummings.9

Instagram - @bestservedpodcast @chefjensencummings

Twitter - @bestservedpod @jensendcummings

Tik Tok - @bestservedpodcast @chefjensencummings

Randall Braud is the Executive Chef of Not Your Lola’s in Dallas, Texas, with a new concept Tagay coming soon. He is  bringing his Filipino heritage to the forefront of the culinary zeitgeist of the city. He opens up about his Texan grandfather inspiring him to cook. Randall is finding his way, having not been exposed to his Filipino culture in his youth. We talk about clashing with a tough Serbian chef and balancing ego and mutual respect and love for food. And we get to talk to Micah Lauderdale, one of Chef Braud’s #UnsungHospitalityHeroes, who is an avid promoter of the Dallas culinary scene...and the reason we got Randall onto the podcast.

Facebook - /notyourlolas/

Instagram - @whiskeydingo @notyourlolas

Where were you born / raised?

Born on the beautiful island of Guam where my dad was stationed in the Navy when he met my mom. My dad, originally from Irving, Tx, retired in 1987 and we moved to the Dallas area. I grew up and went to school in the suburbs surrounding Dallas.

First job in the industry?

I worked at a local McDonald’s for a short period of time in high school but got hired as a prep cook at Friday’s and found that cooking was fun and I enjoyed the “hard work” I thought I was putting in. My first independent kitchen was a couple years later at a Cuban place called Sipango’s in the Knox/Henderson area of Dallas.

Proudest moment of your career?

A former chef told me after an event, while making the two fingered hand motion of “I’m watching you”, “I see you Randall Braud! I see the amazing things you’re putting out there and the hard work your putting in work with your food. I see you and I’m proud of you!”

Something most people don't know about you?

I played cello throughout elementary all the way til senior year high school.

Food and/or drinks staples in your house?

Rice, coffee, annatto oil, garlic, shrimp paste, fish sauce, Valentina’s hot sauce.

Words to live by?

Basic b*tches stay home

Nominate one of your #UnsungHospitalityHeroes

Micah Lauderdale. A former chef, he’s basically a cheerleader/promoter of anyone in the industry that’s doing great things. He’s always putting an event on blast or sharing someone else’s accomplishments.

Danii Oliver is the Owner and Proprietor of Island to Island Brewery, House of Juice and Brooklyn Jun Brew formerly of Brooklyn, NY, soon to open in the great state of Texas. She is deeply passionate and opiniated about what it takes to use your roots as a strength, never an excuse. She is as driven an entrepreneur as you will ever meet. She gets real about her mission, her challenges and the burn out that can consume us all in this crazy industry. She is grateful for the people person that is Eric Jackson, one of her #UnsungHospitalityHeroes, who has become her confidant in all things hospitality, inspiring and grounding her.

Website - Islandtoislandbrewery.com

Instagram- @islandtoislandbrewery @beersgiving @americanwomaninbeer

Twitter- @americanwomaninbeer @beersgivinginfo

Where were you born / raised?

Born in Queens, NYC. Raised between St. Martin and New York City

First job in the industry?

Bartender, 2006, Mangoville Bar and Grill, Jamaica Queens, NY, 21 years old

Proudest moment of your career?

Getting my own establishment. 2014 & 2015 starting the brands and opening my own brick mortar location in Brooklyn NY

Two things most people don't know about you?

1) I am all about business 24/7. There is not a moment I am not thinking about business, growth, development and reaching new customers. People think I have an off button, what they don't realize is that I do not. Owners rarely have an off, because every opportunity is an opportunity for a sale. 2) I am an immigrant. I am an Arawak Indigenous American from South and Central America. North American history and triggers are not a part of my heritage and are not a part of my make up. People think I am sympathetic to certain things because of the color of my skin or the curves that pop out of my clothing but I am not what they want me to be.

Food and/or drinks staples in your house?

Self made Craft Beer, Jun Kombucha, Seaweed, Chickpeas, SaltFish, Pickles, Kimchi, Peppers, Pepper Sauce, Onions, Ginger, Seasonal Fresh Fruit, Plantains, Nuts, Spirulina, Raw Cacao, Mangos, Curry (from scratch), Jerk Seasoning (from scratch), Green Seasoning (from scratch), Sparkling and Still Water.

Words to live by?

"Never accept 'NO' from someone who can not tell you 'YES!'"

-Dee Winfield

Danii Oliver by trade manufacturers whole food based beverages having founded several brands including Island to Island Brewery, House of Juice and Brooklyn Jun Brew. Formally, Danii applied her Creative Technology skills in the digital spaces of the advertising and marketing industry. Danii now applies her skills to her businesses and the education of her family and customers constantly learning and growing to remain independent in a world that has become restricted by limited archetypes to live by.

Who Danii Oliver is, seems to expand every year. Fine artist, designer, developer, business woman, juice bar owner, craft beer brewery owner, Texas transplanted wife and mother of three, 2 human kids and 1 umbrella beverage manufacturing company and now a budding permaculture farmer. Danii defines herself by her work, productivity and her accomplishments. As an Arawak Indigenous American Indian, Danii was raised in the colonial spirit of perfection and judged by every single move she made to protect her from the box society setup for melanated women.

Bryan Dayton is the barback / busboy / winter pursuit aka Restaurateur at Half Eaten Cookie Hospitality in Boulder, Colorado. Bryan’s restaurant collection includes Oak at Fourteenth, Acorn, Brider, Corrida and Melted. We talk about his unbelievable drive, rooted in his love and ability within extreme running and climbing Mt Everest base camp route, solo. He gives love to his Chef-Partners and quite a few of his 250 employees. He is a proud papa when speaking of his former employee, friend and contemporary, Greg Van-Wagner, Sommelier / Wine Director of Jimmy’s in Aspen, Colorado.

Website - denveracorn.com/ denverbrider.com/ oakatfourteenth.com/ corridaboulder.com/

Instagram - @oakatfourteenth   @acorn_denver   @denver_brider   @corrida_boulder   @meltedbecool   @BryanDcolorado

Where were you born / raised?

Tullahoma, Tennessee

First job in the industry? When, where, how old?

Dishwasher at a small mom and pop Italian restaurant in Tullahoma, Tennessee.

Proudest moment of your career?

Being able to open all my spaces. Being able to do what I love.

Two things most people don't know about you?

I was a sponsored trail runner for decade through most of my bartending career. I won 2 USTAF 50k trail champions.

I hiked in and out of Everest base camp by myself from Jiri - Long route - 28 days!

Food and/or drinks staples in your house?

Modelo Especial / Salt and vinegar chips.

Words to live by?

Care. Learn to truly listen.

Bryan Dayton is the founder of Half Eaten Cookie Hospitality, a Colorado-based restaurant group comprised of four award-winning concepts including OAK at fourteenth and Corrida in Boulder, and Acorn and BriDer in Denver. His latest project, Melted, is a soft serve and cookie shop with a Thai twist that will be opening at The Source in Denver this winter. He is also a certified Sommelier and graduated the Beverage Alcohol Resource (BAR) program with honors. Prior to operating his own restaurants, Dayton spent time in Colorado’s acclaimed Frasca Food and Wine and also worked part-time as the Colorado brand ambassador for Domaine de Canton, all while managing his own cocktail catering service, Sweet & Sour Cocktails. In 2008, Dayton started the Colorado chapter of the United States Bartender’s Guild (USBG). Each year, he can be spotted at cocktail competitions demonstrating his creativity or using his experience and education both as a nationally acclaimed judge and competitor. Outside of the restaurants, Dayton is a decorated ultrarunner who has run over 35 competitive marathons in his lifetime. Dayton’s restaurants have been featured in national publications including Bon Appetit, Imbibe, GQ, Men’s Journal, 5280, Westword, The Wall Street Journal, and more.