ABOUT

Mike Winston:

Nearly all of Mike’s jobs have been in kitchens, but he didn’t take becoming a chef seriously until after leaving college.  From there, he apprenticed in Vail, working at some of the best restaurants in the valley and earning his degree.  After Vail, he spent a long summer cooking on Martha’s Vineyard before returning to Colorado.  He found a job with Troy Guard, working his way up to sous chef before changing pace and heading to Table 6.  There he brushed up on fundamental skills with Scott Parker, helped start up the charcuterie program, and met up with Bryan Hume, eventually turning late night talks of street food into reality.

Bryan Hume:

Started cooking at the age of 16 during the summers. After a few weeks of working in a kitchen he really felt the synergy in the kitchen and really grew to love it. Continuing to grow with his profession he decided to broaden his knowledge by attending the California Culinary Academy, based out of San Fransisco. This provided for a diverse working environment, an eye opening experience, with multiple styles of cuisine. This experience landed him a few jobs around the bay area with high expectations.  Because of his experience, and educational background he was able to perform and excel. After four years in California Bryan moved to Dallas, TX taking a job as a line cook, he quickly rose the the executive chef position at Steel, a Indonesian-China restaurant. This company expanded to Atlanta, GA and Bryan was a vital piece in the equation of this new restaurant start-up. After almost a year Bryan moved to Denver to be close to family, and landed a job at Table 6 restaurant.