As Chef/Owner of Vesta Dipping Grill and Partner at Steuben’s Food Service, Denver native Matt Selby has played a major role in turning his hometown into a genuine culinary destination. Consistently named one the Mile High City’s top ten restaurants, Vesta offers an inspired array of dipping sauces and innovative world grill selection. Over at Steuben’s, Selby has helped create a menu that mixes classic America comfort food with gourmet twists.

VISIT DENVER: In your opinion, why has the Denver restaurant scene gotten so many rave reviews lately?

Matt Selby: Because of the perseverance, passion, creativity and focus of our local chefs and restaurateurs. Rather than dwelling on the lack of local and national attention, Denver chefs and restaurateurs have simply focused in on food that exceeds their personal standards and service that is created OUT of their own standards. By returning to what is so basic, and so primary, Denver is beginning to shine. 

VISIT DENVER: What’s great about being a chef in Denver?

MS: The greatest thing about being a chef in Denver is the Denver diners themselves. Denver diners have weathered the storm of an unsure market for many years now, standing by their favorite chefs and restaurants, while supporting the new and innovative, with an emphasis on local and independent. Because of the Denver diners, the scene is beginning to flourish.

VISIT DENVER: How would you describe your culinary style?

MS: My cooking is best described as modern and eclectic while honoring the integrity of tradition and technique.

VISIT DENVER: What dish/recipe of yours is most representative of your style?

MS: A chorizo and clams dish at Vesta best represents my style. It’s a Spanish inspired dish where chorizo and clams are steamed in a whole grain mustard broth, and enriched with fresh thyme, butter, and fresh limejuice. The dish is served with a generous drizzle of extra virgin olive oil, and grilled aioli bread. It represents my style because it honors technique and tradition, while demonstrating my own personal modern and eclectic touch. But then again, the fried chicken at Steuben’s, inspired by my wife’s fried chicken, speaks volumes about how I cook as well!

VISIT DENVER: Where did your passion for food come from? How did you know that being a chef was your life’s calling?

MS: My passion for food comes from my passion for ingredients, flavors, and ingredient history. The passion has evolved though, into a passion for hospitality, and serving people. Not just in a restaurant on any given night, but truly aspiring to serve the community in more ways than just dining.

VISIT DENVER: When you’re out of the kitchen, what’s your favorite comfort food?

MS: I have two favorite comfort foods out of the kitchen … fried chicken, and BBQ. Increasingly though, my comfort food has been charcuterie.

VISIT DENVER: What are some of your favorite places to eat in Denver? What are some of your favorite dishes to order?

MS: Some of my favorite places to eat in Denver are Lola, where I can’t stop thinking about Jamey Fader’s avocado fondue. I’m a sucker for Superstar Asian, especially their dim sum. Steve’s Snappin’ Dogs is the best place for any regional dog you could ever want. The chefs at Vesta have been doing incredible things with charcuterie these days…that’s where I get that fix, and the chefs at Steuben’s are always cranking out new, crave-able American regional classics. Goose [Sorenson] at Solera had a dish a while ago, it was “scallops macaroni and cheese”… I had it a couple years ago, and still crave it. Finally, for the best trattoria style pizza and pasta, I love Radda in Boulder.