ChefsFeed Indie Week

Oct 25, 2018 - Oct 28, 2018


Denver’s dining scene is straight FIRE guys, and we couldn’t be more excited to be teaming up with chef Gregory Gourdet—he of Top Chef, great hair, and good vibes—to hold the next CFIW at Departure. Denver has been growing rapidly into one of the country’s leading food scenes with its colorful arts district, ever-present and influential craft beer scene, and chefs rapidly opening new restaurants and choosing to expand existing concepts to the Mile High City. Well-known nationally for Gourdet's fresh, bright takes on global staples, Departure will play host to 18 of the most innovative chefs from around the country and 6 locals, combining creative forces to bring this incredible dinner experience to life, October 25-28, 2018.

Participating chefs include:

Gregory Gourdet
Departure, Portland, OR

Jon Yao
Kato Restaurant, Santa Monica, CA

Carrie Baird
Bar Dough, Denver, CO

Kim Alter
Nightbird, San Francisco, CA

Alex Baker
Yves, New York, NY

Peja Krstic
Mot Hai Ba, Dallas, TX

Justin Bazdarich
Oxomoco, Brooklyn, NY

Adrian Chelette
Ancora, New Orleans, LA

Cara Stadler
Tao Yuan , Brunswick, ME

Bruce Kalman
Union, Knead & Co Pasta Bar, Los Angeles, CA

Gabe Erales
Dai Due Taqueria, Austin, TX

Amanda Rockman
New Waterloo, Austin, TX

Andy Wooton
Studio at the Freehand Hotel, New York, NY

Lon Symensma
ChoLon, Denver, CO

ChefsFeed Indie Week is a national dinner series fueled by the energy and style of standout food cities coast to coast, and everywhere in between. Beloved by chefs and guests alike for its genuine vibe and high-end service with a relaxed ethos, CFIW turns an already incredibly dynamic creative experience into a uniquely communal one.

Each event features a curated crew of 24 chefs (multiple James Beard Foundation Award and Food & Wine Best New Chef winners among them) coming together to host once-in-a-lifetime dining experiences in each city. Enjoy your meal a few feet from the choreography of the kitchen, and interact with each chef tableside as they explain the finer points of flavor and philosophy.