Matt Van Wyk is Brewmaster and Co-Founder at Alesong Brewing & Blending in Eugene, Oregon. He drops some knowledge on what it takes to use barrels as the fifth ingredient in his beers. He goes from science teacher to brewing on the side to award-winning brewer. We talk a lot about family, work ethic and the relationships that sustain us. In a first, we get to talk to one of Matt's #UnsungHospitalityHeroes, Andrew Mason, who was a middle school student of his, then an assistant brewer, now a trusted confidant.

Website: alesongbrewing.com

Facebook: /alesongbrewing

Instagram: @alesongmatt @alesongbrewing 

Twitter:  @alesongmatt  @alesongbrewing

Where were you born / raised?

Wilton, Iowa

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

2001, Glen Ellyn Brewing Company. I was 28. I had been volunteering there for two years, off and on

Proudest moment of your career?

It has to be the 2006 World Beer Cup awards when I earned silver behind Rodenbach Crand Cru and ahead of Dogfish Head's Festina Lente. I mumbled something unintelligible to both Rudi and Sam. I'm still star struck after 20 years in the industry.

Two things most people don't know about you?

1) I have two degrees in teaching and spent 6 years in education. 2) I spent much of my childhood watching Julia Child, Jaques Pepin, and Martin Yan on PBS and I think it affected my eating habits and my brewing philosophy.

Food and/or drinks staples in your house?

Beer, wine and Bourbon are always available, naturally. Eggs are eaten in mass quantities in my household.

Words to live by?

"Love what you do and you'll never work a day in your life." and "be kind to others"

Tell us about one of your #UnsungHospitalityHeroes

Andrew Mason, most recently of Solemn Oath Brewing, previously at Three Floyds Brewing and prior to that, my assistant brewer at Flossmoor Station from 2005-2009.  Andrew was a student in my Middle School science class and later in a HS Astronomy class. We became close with he and his family when a science fair project went awry in 1997 and it led to me homebrewing with his dad.  He contacted me after college looking for a job in the industry and I had an open position. He learned professional brewing with me and that led to him later being the production manager at both Three Floyds and Solemn Oath. Not only is he a great brewer but he's one heck of a grillmaster. His family in the early days, and Andrew now, are known to host 'meat parties'. To me, the Mason's were foodies before it was cool to be a foodie.

Matt Founded Alesong Brewing and Blending along with Brian and Doug Coombs in 2016. Alesong is a producer of artisan barrel aged beer and is located in wine country of the Southern Willamette valley of Oregon. Prior to founding Alesong, Matt did stints at Oregon's Oakshire Brewing and several breweries in the Chicagoland area, including Flossmoor Station Brewery where he earned Small Brewpub Brewer of the year at the 2006 at the Great American Beer Fest.  When not dabbling with barrels he chases after his wife Jenni and two kids, Nick and Ella in the Mountains and Coastal region of Oregon.

Gonzo Jimenez is Owner and Chocolatier at Miette et Chocolat in Denver, Colorado. He grew up in Argentina in a well-to-do family and he had to let all that go and be estranged from his father to follow his passion. Now, his relationship with his father could not be stronger. Gonzo is a runner, like a seriously extreme ultra runner. We touch on traveling around the world working with chocolate and the history, techniques and politics of chocolate. And we get to hear about an amazing meal he experienced from one of his former mentees and #UnsungHospitalityHeroes, Jacquelyn Lopez, Exec Pastry Chef of Nomi in Park Hyatt Chicago.

Website: mietteetchocolat.com

Facebook:  /mietteetchocolate

Instagram: @chef.gonzo   @miettechocolat

Where were you born / raised?

Northern Argentina

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

U 22 - Restaurant - Mar del plata, Argentina

Proudest moment of your career?

When I did classes and demos in Ecuador this past year.

Two things most people don't know about you?

I am an avid ultra runner. I have 2 miniature wiener dogs, one is called Charlie (like Charlie and the chocolate factory), the other one is called cacao.

Food and/or drinks staples in your house?

Cheese + bread + beer

Words to live by?

Lead by example.

Chef Gonzo Jimenez was born in Northern Argentina, raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs.

From 2009 to 2013, Chef Gonzo worked for large hotels in the United States including the St. Julien in Boulder, CO and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high end confections.

In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.

Chef Gonzo has traveled throughout North and South America teaching classes and performing demos. His work and creations have been published in European and North American pastry magazines such as Dulcypas from Barcelona, Dessert Professional and the New York Times.

He is currently the co-owner and chocolatier of Miette et Chocolat, and resides with his wife in Denver.

Jeffrey Airman is the Brewer & Blender at Paradox Beer Company in Divide, Colorado. He spent twenty years in the restaurant industry before making the transition into craft beer. We discuss his early creative influences from being the singer in a Prog Metal band. We geek out on SALT and how important it is to find your tribe.

Website - paradoxbeercompany.com

Facebook - /ParadoxBeerCompany

Instagram - @paradoxbeercompany   @AirmanDox

Where were you born / raised?

Air Force Brat: Born in Northern California, moved many times.

First job in the industry?

Packaging at Paradox original location in Woodland Park.

Proudest moment of your career?

Paris Beer Week

Two things most people don't know about you?

I was in a noise/prog metal band for 7 years and I love early electronic music styles like krautrock, Detroit techno, Chicago house, and French Disco.

Food and/or drinks staples in your house?

A selection of Butters, Mayonnaises, and Mustards and many, many bottles Lambic/Gueuze.

Bonnie Morales is the Chef / Co-owner of Kachka, Kachka Lavka, and Kachinka all in Portland, Oregon. She reflects deeply on the namesake of her restaurant, her grandmother whose unbelievable story laid the groundwork for “Kachka”. She took a circuitous route from family restaurant in her youth, to thinking she wanted out completely of a toxic industry, to finding immense pride in here Soviet heritage and cuisine. We discuss being at the family table and those quintessential recipes and the uncanny ability of mothers to outcook their ‘chef’ children. It was her life and business partner Israel Morales that first gave her the validation that her “weird” Russian food was amazing and needed to be brought to the people. He also reminds her how well her mother cooks said foods, keeping her motivated and humbled. We get a chance to talk service and hospitality with Israel, who is just one of many #UnsungHospitalityHeroes we hear about from Bonnie.

Website - kachkapdx.com

Facebook - /kachkapdx

Instagram - @kachkapdx   @zaichik13

Where were you born / raised?

North suburbs of Chicago

First job in the industry?

Prep cook, server and barista at my parent's restaurant in Chicago. It was called Still Life Cafe. I was 14.

Proudest moment(s) of your career?

Being featured in the New York Times food section last year.

Something most people don't know about you?

I used to fence

Food and/or drinks staples in your house?

BBQ chips. Peppermint Ice Cream. Every form of dairy, especially cheese. Banyuls vinegar. Sunflower oil.

Words to live by?

Always think about the bigger picture.

The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, and top kitchens in New York and Chicago. Kachka opened in Portland in 2014, inspired by the food of the former Soviet republics. Kachka’s received myriad accolades, including Eater’s Best Restaurants in America from 2015-2018.  Morales was named Rising Star Chef by StarChefs, and was a finalist for the James Beard Award for Best Chef: Northwest. Morales’ first cookbook, Kachka: A Return to Russian Cooking, was released in 2017.

Jason Stanhope is the Executive Chef of FIG (Food Is Good) in Charleston, South Carolina. He opens up about the tragedy that lead him to his path as a chef. We discuss younger brothers, commitment to a single restaurant, for over a decade and being a father. Chef Stanhope credits one of his #UnsungHospitalityHeroes, Jessica Slaughter, with keeping the entire team at FIG organized and her general ability to kick some ass!

Website - Eat FIG

Facebook - /eatfig

Instagram - @eatfig, @jdstan2003

Company Name & Location

FIG (food is good) in Charleston, South Carolina

Where were you born / raised?

Topeka, Kansas

First job in the industry?

I didn't work in a restaurant until I went to culinary school in SF. While I was there I did a bunch of catering gigs and worked at a cafe chain called Specialties.

Proudest moment of your career?

There was a moment when I was thrown into the fire in Peru. Best Chef Southeast, James Beard Foundation. And so many other small but memorable moments.

Two things most people don't know about you?

I wear a compression hose everyday. I love binge watching Keeping Up With The Kardashians.

Food and/or drinks staples in your house?

Eggs, Rice, Mustard, & always a stash of Redbreast & St. George Single Malt.

Words to live by?

If you want to make friends, don’t be a leader. Sell ice cream.

Growing up in Topeka, Kansas, Jason Stanhope’s experience with great cuisine was reserved for special occasions. For his family, the ritual of cooking and eating together was more important than what was on the table, which helped fuel his life-long obsession with sourcing the highest quality ingredients. Cooking with his family also instilled the desire to put on a great show every night and make guests feel like they are a part of the restaurant family, which is a founding principle of his culinary philosophy. 

Stanhope moved to San Francisco to pursue a culinary degree at Le Cordon Bleu, and fell in love with the kitchen immediately. During this time, he had the chance to work in Cusco and Machu Picchu, Peru, for Michael Raas, where he seized every opportunity, including one to fill in for the fish cook at Hotel Monasterio. The former Division II college football player moved back to the U.S. to work with James Beard award-winning chef Debbie Gold at Forty Sardines in Kansas City. While on a vacation to Charleston, Stanhope fell for the city and its rich epicurean history, and moved East to join the team at Mike Lata’s acclaimed FIG, where he has worked his way through the kitchen during his six-year tenure, starting as chef-tournant to his current position of executive chef, which earned him the James Beard Foundation award for Best Chef: Southeast in 2015. Under Lata’s mentorship, Stanhope has learned the restaurant’s timeless philosophies, including the founding principle of how to write a menu: start with the best possible ingredients and products available and then develop dishes from there. By creating new dishes using ingredients and products thoughtfully sourced from local farmers and purveyors who are meticulous about their standards, Stanhope also upholds FIG’s philosophy of serving cuisine that is relevant, approachable, technically driven, and seasonally inspired. A leader in the farm-to-table movement since opening FIG over a decade ago, Lata has developed long-standing relationships that Stanhope and team continue to foster.

John Hinman is the owner and pie craftsman at Hinman’s Bakery as well as the founder of CHOW (Culinary Hospitality Outreach & Wellness) in Denver, CO. He has battled through major substance abuse issues to come out the other side grateful and focused not only on his award-winning pies, also in supporting an open dialogue around mental health in the restaurant industry. We also touch on some lighter topics of his favorite pies, his record collection and racing RC cars. He gushes over one of his #UnsungHospitalityHeroes, Jamey Valezquez, and his delicious BBQ, so we hop on a call with him and talk smoke, strong women and Tio.

Website - www.hinmansbakery.com

Facebook - /hinmansbakery   /groups/choworg

Instagram - @piecraftsman   @hinmansbakery

Where were you born / raised?

Rome, NY

First job in the industry?

Pasta Jay's, Denver CO

Proudest moment of your career?

Starting CHOW (Culinary Hospitality Outreach & Wellness)

Two things most people don't know about you?

I was a ceramics major, I belong to a club that drives and builds scale model RC trucks, Ridge Runners RC

Food and/or drinks staples in your house?

Cheddar cheese and Triscuits

Words to live by?

Live like the extraordinary is ordinary 

John Hinman, Denver’s undisputed pie master, is the owner of Hinman’s Bakery. Hailing from the school of hard knocks, the self-taught pie wizard and bread baker honed his craft in illustrious local kitchens, including Jax Fish House, Lola Coastal Mexican, Pasta Jay’s, Lucky’s Bakery, Roy’s of Cherry Creek and Vesta, a restaurant that earned a coveted spot on 5280 magazine’s Top 10 Restaurants in Denver list, just one year after it opened in LoDo. Coming off that success, John joined the pastry division at Roy’s of Cherry Creek, where he found his calling. Pies, he realized, were his passion, and he began entering local competitions, paving the way for what would eventually become his sanctuary: Hinman’s Bakery. His extraordinary pies have resulted in numerous accolades and awards from Westword newspaper, 5280 magazine, Denver Life magazine, Eater Denver and The Denver Post. In 2018, John Founded CHOW, which is a mental health support group for the Hospitality industry.  When he’s not at the bakery or farmers’ market, delivering pies or taking orders, which he does the old-fashioned way—with pen and paper—John can be found hiking in the foothills, with his RC club. He’s also a self-described “record maniac” with an extensive vinyl collection. “There’s a sweet ritual, sitting and listing to a record, the scent of the cardboard, the ability to read along while it plays, the effort to flip the record, plus they just sound better on a turntable,” says John, who admits that he’s not above busting out Risky Business moves while grooving to Bruce Springsteen’s “Born to Run.”

Sean Kenyon is the bartender (and sometimes co-owner) of three award-winning Denver locations, Williams & Graham, Occidental and American Bonded. We travel around the family tree from his grandfather, father, mother and his brother and their dedication to hospitality. We hear no shortage of “isms” from the Kenyon family on their approach to the industry over the years. Sean surrounds himself with the best people he can to uphold his family tradition at his three establishments. We had the great opportunity to chat with Saydee Hopkins who went from host to running the show.

Website - www.williamsandgraham.com

Facebook - /seankenyon13

Instagram - @seankenyon13

Twitter- @seankenyon

Where were you born / raised?

Northern NJ, Glen Rock

First job in the industry?

Dishwasher, 12 years old, the Cellar Door Ridgewood NJ

Proudest moment of your career?

Celebrating the 8th Anniversary of W&G

Two things most people don't know about you?

I played bass in punk rock bands and moved to Austin TX from NJ to play SXSW. The band broke up soon afterwards.

I ran a gentlemen's club in Austin for 10 years in the 90's

Food and/or drinks staples in your house?

Chicken Thighs. Wine. COFFEE

Words to live by?

Every saint has a past and every sinner a future. People fuck up but it doesn't mean they are irredeemable.

And don't throw your own birthday party. Meaning, don't celebrate yourself too much.

Sean Kenyon is a third generation Barman, his Grandfather, Mother and Father have been pub owners and bartenders in New Jersey since the 1930's. Over the course of his 33-year bartending career, Sean has managed bars and cocktail programs in New Jersey, Texas and Colorado and consulted on several national programs. In 2011, he realized a lifelong dream and opened Williams & Graham in Denver, CO. And in 2015 Williams & Graham was listed as one of the “World’s Top 50 Bars” By Drinks International magazine. National media such as Food & Wine Magazine, Imbibe Magazine, Wall Street Journal, CNN, Playboy, USA Today, and Esquire have recently recognized his beverage programs. At the Tales of the Cocktail Spirited Awards 2014, Sean was honored as the American Bartender of the Year.  At the same award show in 2015, Williams & Graham was named American Cocktail Bar of the Year. In September 2015, Sean and his partner, Todd Colehour opened Occidental, a casual companion to Williams & Graham. Occidental has since been honored as one Esquire Magazine’s Best Bars in America (2016) and Playboy Magazine’s Top Ten Bars (2016). And, in 2018, Sean opened American Bonded a two level whiskey bar in Denver’s ballpark neighborhood. Since 2012, Sean has also been working with Liquid Productions executing large-scale events, educational seminars and cocktail competitions (amongst several other projects). He feels blessed to be able to make a career out of something he loves so giving back to his community has always been a top priority. He works with several local Denver charities.

Elan Wenzel is Sushi Chef and Owner of Element Knife Company in Denver, CO. We get the opportunity to discuss his grandparents profound affect on his life. He is grateful for a moment when he realized it was time to take culinary school seriously and start to thrive in this industry. Chef Wenzel worked for 13 years at the iconic Sushi Sasa in Denver, CO, which is practically multiple lifetimes in restaurant years. He reflects on many great people he has had the chance to work along-side. Ultimately it was a love Japanese cutlery and a Japanese traveling salesman that change the trajectory of Elan's path. We also get to chat with TJ Hobbs, former chef and now working in a support role for restaurants. Find out why Elan holds him and his work in such high regard.

Website - ElementKnife.com

Facebook - /ElementKnifeCompany    /ElanWenzel

Instagram - @ElementKnifeCompany    @ChefElanWenzel

Twitter - @ElementKnifeCo

TikTok - @Element.Knife.Company

Where were you born / raised?

Born in Boulder, raised in Louisville, Colorado

First job in the industry?

Dishwasher, Busser - Bart's Restaurant, in Louisville from age 15-17 years old

Proudest moment of your career?

Turning my grades and attitude around in culinary school and graduating Apprentice of the Year. Training sushi in Japan in 2004.  Taking my love affair of knives and creating a business. Winning recognition for having cooked at the James Beard House with the Colorado five in 2017 and again as the alum chef in 2018. Finding myself in a position to give back through education and support.

Two things most people don't know about you?

I played the flute through Freshman year of high school.   Peanut Butter & Jelly would be my deserted island food

Food and/or drinks staples in your house?

In no particular order....La Croix, raw tortillas, cheese of all varieties, hummus, butter, shio-koji, crackers/chips, eggs, short grain rice

Words to live by?

Actions speak louder than words

After medaling in American Culinary Federation cooking competitions, Chef Wenzel graduated from Colorado Mountain Culinary Institute as Apprentice of the Year. Subsequently, he studied in Japan, and was exposed to a broad array of cutlery, tools, sharpening stones, and techniques. Now, after more than two decades in the industry, he has developed a much deeper appreciation for Japanese cutlery. Chef Wenzel continued working as a sushi chef in Colorado, most notably Denver’s best Sushi Restaurant, Sushi Sasa. After having won recognition for cooking at the James Beard House in NYC with The Colorado FIVE, he continues to stay active with his local community of chefs and nationally with events like Cochon555. He feels that education, support and empowerment are the answer to giving back.

Sean Lauer is a busy guy, Chef at A Notte Denver, Lead Production at Hop Alley and Consultant with Thrice, all in Denver, CO. He geeks out on Korean cuisine and Iron Chef. We discuss his mentors Matt Selby, Brandon Foster and Jesse Vega. Sean opens up about challenges he's faced and the #UnsungHospitalityHeroes who inspire him with their dedication to the industry. We chat with Jesse Vega about Sean's 'can do' 'whatever it takes' attitude. 

Instagram - @SpillClinton303

Where were you born / raised?

Born in Aurora, CO, raised in Elizabeth and Sedgwick, CO

First job in the industry?

Papous Connecticut style pizzeria, but Vesta was where I really got my first real kitchen knowledge. I didn't start cooking professionally until I was 23.

3 pivotal jobs throughout your career

Vesta Dipping Grill Denver - Intern  2012-2014

Central bistro & Bar - Sous Chef  2014- 2016 

Hop Alley - Lead Production  2016- present

Proudest moment of your career? 

Honestly,  the feeling after a 450 cover brunch including some family on a Sunday watching my really good friends (fellow line cooks) fry a 3 ft breakfast chimichanga for my family was the sense of comradery and love you come to feel in the kitchen.

Food and/or drinks staples in your house? 

Tomago no gohan, a simple Japanese rice dish I never get sick of. Tequila.  Marquis Theater pizza

Two things most people don't know about you?

I graduated from a high school with only 50 students in the whole high school

Words to live by? 

Respect the old search for the new

Growing up on farms , going to rodeos, raising Pigs and cattle.  Mixed with paintballing and playing sports helped grow my appreciation  for everything involved in the food service industry. Discipline, and comradery from athletics.  Appreciation for produce and animals. My first instances cooking included family gatherings, Thanksgiving, Christmas, weekends breakfasts.  I learned to love making my family happy with food.  After high school, I  got a job in property preservation,  (electrical,  plumbing,  carpentry,  landscaping) reselling foreclosed homes for the bank.  I attended Johnson and whales very briefly until I got a job at vesta dipping grill and realized I'd learn more there than school.  After leaving Vesta i followed Matt Selby to central bistro. Where my creativity really blossomed.  Then found my love for Chinese food and went immediately to hop alley to learn. Now I have done a bunch of events with thrice,  and A Notte Denver.  Falling in love with Korean food and culture I just recently returned from Korea and I am hoping to move there to reach English and discover more about the culture and eat non-stop.

Matthew Raiford is CheFarmer of Gilliard Farms in Brunswick, GA. Matthew grew up surrounded by cooking and a love for food. After a decade in service of our country, he returned and found his way into cooking professionally. We discuss him finding his way to some influential black chefs who changed everything for him. We also talk with one of his #UnsungHospitalityHeroes, Chef Kevin Mitchell, who is working to tell the history of black chefs. The two met just after culinary school and continue to support each other and collaborate to this day. 

Website - GilliardFarms.com

Instagram - @ChefarmerMatthew   @GillardFarms

First job in the industry? 

Piggly Wiggly Deli/Bakery 16 yrs. old Brunswick, Georgia as a deli worker

Proudest moment of your career?

Being nominated for a James Beard Best Chef in the Southeast

Food and/or drinks staples in your house?

Peanut Butter & Jelly and a loaf of bread

Two things most people don't know about you?

I love Roses and am learning how to fly fish

Words to live by?

Every morning in Africa, a Gazelle wakes up. It knows it must run faster than the fastest lion or it will be killed. Every morning a Lion wakes up. It knows it must outrun the slowest Gazelle or it will starve to death. It doesn’t matter if whether you are a Lion or a Gazelle.... when the sun comes up, you’d better be running.