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.