supperbell

team blog

Meet The SupperBell Chefs | Part III Posted on 16 Jun 19:41

Chef Kylan is our resident Texan and Director of Operations. Together, these two qualities mean he gets sh@# done! Some of our kitchen staff playfully refer to him as MacGyver. Whether it's a disagreeable and malfunctioning dish-washing machine or an emergency on the line, he sorts out whatever the issue and then comes up with some wild ideas and solutions.

Kylan isn't called Chef for nothing. He's a darn good cook who will cook some darn good food at the drop of a hat. While he isn't always cooking on the line, likely busy putting out fires (commonplace in a kitchen), he'll jump in and help the staff whenever something needs done. A cool cucumber, wise-cracks and any upset in the kitchen just roll off his shoulders. He's first in and last to leave, speaking volumes on his work ethic and dedication. I can't say enough about this fine gentleman and his contribution to the team. While he sounds all business, this Texan's got a good sense of humor too. We love having you with us, Kylan, and we know you're going to take us places! 

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Chef Kylan

Favorite dish to cook? Crawfish étouffée. Because it's my wife's favorite dish, and it reminds me of home [Texas].

What's a staple in your pantry? Tortilla chips and ingredients to make salsa. I live on the stuff. 

Where did you earn your kitchen chops? And, how do you continue to learn as a chef? I’ve been in and out of restaurants and food related businesses since I was 15. My first real cooking job was at the Augustine Grill in Castle Rock where I worked my way up to Executive Chef. I then went on to be a R&D Chef at Leprino Foods, where I finally had time to go to culinary school at the Art Institute of Colorado.

What is your favorite food memory from childhood and why? Cooking and eating lobster with my grandparents for the first time. After dipping the meat in butter for the first time, I was hooked!

Congratulations! You have carte blanche to dine in any city or country in the world. Where would you go? Spain. My favorite way to eat is sharing or having many small plates, so wine and tapas is right up my alley.

What makes SupperBell unique, and why do you love working here? To be able to serve great food to people that can eat it at their own convenience in the comfort of their home. I love being able to work with a great start up and help transform it into something huge!

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Thank you for getting to know another SupperBell superstar! We relish the opportunity to brag about our staff. They make our chef-prepared meal delivery possible and are the very reason we're able to deliver five-star meals to our Denver community. Stay tuned for more employee interviews!

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Meet The SupperBell Chefs | Part II Posted on 28 Apr 15:09

Chef Cristino is a charmer and a visionary. He's got big ideas and more than his fair share of talent. As our Executive Chef, he commands the daily hustle and magic of our kitchen. Making sure everything that leaves the kitchen is perfectly seasoned, garnished, and most importantly, delicious. On any given day, you'll find him dreaming up a new SupperBell dish, throwing down some major dance skills, or even putting in some elbow grease in our dish pit. He's the kind of guy who leads by example. He contributes many of our recipes and is a mentor to our culinary team. Chef Cristino coaches his talented staff daily by teaching them new techniques and coming to work each day with a contagious smile. He is most certainly an asset. We hope you enjoy getting to know him too!

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Chef Cristino

Favorite dish to cook? I love braising, the idea of taking not so popular cuts of meat, and allowing them to slowly break down into a silky dish gets me going.

Favorite song while you work? Anything by Psychedelic Furs. I’m such an 80’s guy, my staff, younger, just don’t get it. I think I’m driving them nuts.

What’s your food philosophy? I love the idea of family, and no family is truly “at one” unless they are around the dinner table. Those were the best memories I have. Food is the great pacifier, food makes people happy, loved, warm, and it should be sexy. It should represent passion.

Why do you love cooking? Cooking for me was always an escape and the most creative outlet I had growing up. When you are born into a Mexican and Italian family, cooking is central. I feel I have been blessed with an instinct for cooking, something that comes naturally, whether from my experiences traveling or from my grandmothers channeling their talents.

Where did you earn your kitchen chops? And, how do you continue to learn as a chef? My parents used to own a hotel, restaurant and two bars when I was young. After school, I would head straight to the kitchen and my friend, the Barber in the hotel, would make me something to eat. Always special. I just always enjoyed how vibrant and chaotic that life was. That being said I followed a different path for a long time until I finally decided to go to culinary school. My life has never been the same since!! It’s a wild ride, and I like it!

What is your favorite food memory from childhood and why? The first time I made my own meal was off this framed recipe in my grandmother’s house, I was 8. It was for Jambalaya from K-Paul restaurant in New Orleans. This has a very soft place in my heart since the recipe was brought back for my grandmother by my uncle, both who are not with us anymore. They were my early inspirations.

Congratulations! You have carte blanche to dine in any city or country in the world. Where would you go? Patagonia with Francis Mallmann!!

What makes SupperBell unique, and why do you love working here? SupperBell is unique in that we still get to be creative without all the stress of a restaurant environment. One of the challenges we have is changing menus every week, don’t know many restaurants that can claim that. I’m proud. The best part is the working relationship I have with my team, such talent and passion, and I feel some of the best cooks in Denver. I am truly excited for the future of this wonderful company!

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Thank you for getting to know the people behind our great food! They make our chef-prepared meal delivery possible and are the legs we stand on. We're proud to have a dedicated team.

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