Cooking Show 2017 Chef Information –

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us-foods Host Greg Matchett and representative for US Foods: is a former instructor at Auguste Escoffier School of Culinary Arts, Chef Greg Matchett recently became the Culinary Director for Balfour at Riverfront Park. For the past 25 years he has risen through the ranks to become Executive Chef and Corporate Executive Chef in a variety of industry sectors and states. He has served as Executive Chef for sitting and former US Presidents Barack Obama, Gerald Ford, George H. W. Bush, and Bill Clinton. He has also presided over the 2008 Democratic National Convention, NASCAR races, Chicago and Colorado Wine Association dinners, four international golf tournaments, one US Open golf tournament, World Cup Ski Classic, Microsoft World Partners Convention, and events for celebrities including: Wolfgang Puck, Oprah Winfrey and Bill Gates. Chef Matchett trained under master chefs and the best leaders in the industry and is a member of the American Culinary Federation.

Host Executive Chef Greg Matchett


Innovation Chef Jenna Johnson representing The Epicurean Group: Since the age of 14, Johansen has been passionate about pursuing her dream of becoming a chef. She earned two separate degrees, one in Restaurant and Resort Management from Colorado State University and a Culinary Degree (summa cum laude) from Johnson & Wales University. Johansen is well known in the food industry locally and nationally with her participation in many premier food events in Colorado and nationally, including the Food & Wine Classic in Aspen, the James Beard House in NYC and many more. She honed her skills in the kitchens of Denver and Boulder, working with many great chefs along the way. She was the chef/owner of dish restaurant in the Vail Valley, and you might also recognize her as one of 12 professional chefs who competed on Bravo’s global culinary competition, Around the World in 80 Plates in 2012. You can find her recipes in the new LCA cookbook, “Fifteen Chefs”, in Denver & Boulder Chef’s Table: Extraordinary Recipes From The Colorado Front Range & Colorado’s Top Brewers. Jenna Johansen joined Epicurean Catering in 2013 with a brand new position of Innovation Chef. She works closely with the culinary and event design teams and develops new, creative concepts and refresh the presentation of tried and true dishes. She brings a fresh perspective and the attitude that restaurant quality food is possible in any venue. Her passion for food, philanthropy, and 25+ years of culinary experience lend their own special ingredients to the Epicurean experience.

Innovation Chef Jenna Johnson


Pat Gruber representing Continental Sausage makers of CharcutNuvo:  Continental Sausage’s mission is to instill consumer confidence by delivering outrageously delicious products that better the world through humane practices and organic & natural ingredients, fueled by a proud group of connected employees positively contributing to society.  Ultimately, the success of Continental Sausage is a result of our commitment to devoted employees, exceptional customer experience, sustainability and ethical business practices.

Pat Gruber


mortons Chef Bob Wiltshire representing Morton’s The Steakhouse: Located in the heart of Lower Downtown, Morton’s The Steakhouse Denver serves only the finest quality foods, featuring USDA prime-aged beef, fresh fish and seafood, handpicked produce, delicious appetizers and elegant desserts. Adjacent to many of Denver’s sports venues, shops and local businesses, Morton’s provides guests with an atmosphere of rich mahogany, crisp linens and superior service combined with superior product and dedicated people. It’s the perfect destination for Bar Bites after a long day or before the game, or for an exceptional dining experience.

Chef Bob Wiltshire


Chef Michael DiGiovanni Representing Morning Star Senior Living:  Chef DeGiovanni is a graduate of the Art Institute of Colorado Culinary Arts Program. He served as past president of the ACF Colorado Chefs Association and was awarded the National ACF Chapter of the Year in 2007. The Colorado Chefs Association, a chapter of the American Culinary Federation, is an association of Chefs, Cooks, Baking and Pastry Professionals, Purveyors, Producers and other Culinary Professionals. Today he is an instructor for the ACFCCA culinary apprentice program and serves on the Board of Directors as Treasurer. Additionally, Chef DeGiovanni is the Executive Chef at MorningStar Senior Living.

Executive Chef Mike DeGiovanni


 SOL_Logo_ Chef Cortland Collins representing Sol Mexican Cocina: SOL was inspired by the best of coastal Baja California, and grew out of many memorable surf trips we’ve taken down the spectacular peninsula. In a casual, friendly setting, SOL offers an upscale Mexican dining experience that celebrates authentic flavors and Mexican traditions with an ever-changing array of fresh seafood and seasonal fresh ingredients. Designed to echo the expansive sea, sky, and desert elements of the Baja peninsula, SOL brings together old world charm and urban comfort. SOL offers a menu full of fresh, seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with over 60 artisan tequilas and an inviting fire element. We love the timeless beauty of Southern California and Baja and we’re committed to keeping it that way. Whenever possible, we have chosen products and programs that we believe to be both environmentally and socially pro-active. Whenever possible, we choose and serve seafood that is certified by MSC and Seafood Watch; source our meat from small packers using environmentally safe and humane methods; and we resolve to be as environmentally-friendly a restaurant as possible with low-water use fixtures, no bleach, using plastic lids instead of plastic wrap. And we make sure that everything that can be recycled, is recycled.

Chef Cortland Collins


salati Chef Shahin Afsharian representing Salati Italian Street Food:While sauntering through the rustic Italian streets our founders fell in love with the incredible gastronomy of the Italian world. Salati is our colloquialism of the Italian word salato which means savory. Our restaurant Salati Italian Street Food is bringing savory Mediterranean bites to Northfield Stapleton with the culinary creations of our Executive Chef.Chef Shahin began cooking as a child with his multi-cultural background and flavors. With a master degree in Hospitality and Gastronomy his culinary career has taken him around the world, from chefing at The French and English embassies in Mexico City to working under Michelin-Starred Chef Joël Robuchon in Monte Carlo and Italy to the exotic flavors of Havana Blue in the St. Thomas USVI to consulting for Mihoko’s 21 Grams in New York City and recently working for the exclusive Ritz-Carlton Hotel and Elway’s Steak House. Eventually, he landed at Salati Italian Street Food in Stapleton where he decided to be a business partner and apply for the opportunity to create and share his culinary passion for amazing Italian food. Boun appetito and salute!

Chef Shahin Afsharian


polidori Chef Jason Morse representing Colorado Beef Council & Polidori Sausage: A graduate of Johnson and Wales University Summa cum Laude and winner of the Apprenti Cuisinier Award for classical French Pastry, Jason honed and developed his cooking abilities while enjoying the lovely weather of Charleston, South Carolina. A member of the American Culinary Federation Colorado Chef’ Association, Jason currently sits on the Board of directors for the Colorado Chef’s Association and is serving as President of the ACF Colorado Chefs Education Foundation. Jason is an active leader within the community and focuses his time and talents on local agriculture and schools. Jason was invited to the White House to help launch the “Chef’s Move to Schools” Initiative. Chef Jason is currently the National Advisory Chair for the Chefs Move to Schools Initiative and works with school lunch programs locally and internationally. He is also involved in the ProStart program and was recently awarded the Colorado Restaurant Association ProStart Mentor of the Year award for 2013. Jason is active with the ACF Colorado Chef’s Association and is the current Apprenticeship Director for their Apprentice Chef program. 5280 Culinary produces a full line of retail food products for the Grilling Enthusiast. You can find the 5280 Culinary BBQ Provisions line at your locally owned Ace Hardware. Chef Jason also works with Ace Hardware as their Chef and Grill Expert. Chef recently partnered with the Rocky Mountain Ace Hardware Stores, Working together with Ace Hardware on Media, recipes, blogs and promoting all things grilling and BBQ. Jason has been featured on the Food Network, Local Media for both English and Hispanic segments, was a morning show chef for a Denver Radio station and currently produces the Colorado Department of Agriculture monthly recipes for local Colorado media, featuring monthly spots on Channel 9 News and in the Denver Post. Jason has been published in the Colorado Classique Junior League of Denver Cookbook, and various local publications. Known by the Colorado Beef Council as “Carne Rockstar” Jason has been featured on Azteca TV doing his local commercials for the Beef Council and King Soopers. 

Chef Jason Morse


the-seasoned-chef Chef Dan Witherspoon representing The Seasoned Chef:Chef Dan Witherspoon has been a professional chef, caterer and culinary instructor for home cooks for 30 years.  He also offers culinary team building events for corporate clients. As a professional culinary instructor, his goal is to share culinary secrets with his students to make cooking easier and enjoyable.

Chef Dan Witherspoon


 TheNoshery_LogoWebsite Chef Andrea Knight representing The Noshery:Owner Andrea Knight has been cooking since age 12, though she anticipated being a ski racer. After a bad injury she got into ProStart, a high school food service program, and from there received a full ride to Johnson & Wales in Denver. She’s served as sous chef at D Bar and the Berkshire, helped open the Wooden Spoon in LoHi and spent the last four years at Whole Foods, where she met most of her crew for the Noshery. Knight purchased all the necessary equipment two years ago, and had been looking for the right spot in the meantime. Now up and running, Mike Alvarez oversees line service as the Noshery turns out a menu that includes breakfast and lunch sandwiches, biscuits and gravy, waffles, soup and antipasti. Everything is made from scratch, including bread, pastries and desserts—don’t miss brownies, tarts, muffins and even lobster-shaped sugar cookies. Knight also specializes in wedding cakes, and collaborates with a friend’s catering company, All-Love, for events.

Chef Andrea Knight