Chef or Death #133 – Ty Leon

Ty Leon - Photo Credit Joni Shrantz

Photo Credit: Joni Shrantz

Executive chef of Bistro Georgette, Ty Leon is an Arizona native who found a home in Denver after attending Johnson & Wales and graduating with a culinary degree. After graduation, Ty moved to California for an opportunity to work in the Michelin starred, Plumed Horse Restaurant in Saratoga; returning to Colorado in 2013 because he “missed the mountains”. Ty began work at Mizuna in 2014 and in short order became one of the youngest executive chefs in the company’s history. Ty has since been featured in numerous publications and is considered one of the best young chefs in Colorado.

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Restaurant Olivia believes that just because Denver can’t gather doesn’t mean exquisite wine dinners must also be banned. On Tuesday, April 7 at 6:30 p.m. Restaurant Olivia will host a three-course virtual wine dinner with expert pairings from one of Colorado’s own Master Sommeliers Doug Krenik of Maverick Wine Company headquartered in Colorado. Ty Leon’s dishes and the wine in front of “guests” in their homes will be as real as it gets, while Krenik will walk diners through each of the pairings virtually via both Restaurant Olivia’s Instagram page and Zoom. Guest will be able to ask questions and interact with Ty and Doug virtually throughout the evening.
Kicking-off the unconventional wine dinner will be French onion bisque with house-made focaccia paired with Raventos Brut rosé. The main course will feature Mafaldine with tomato-braised meatballs and sauce pomodoro complimented by Frank Family cabernet sauvignon. The grand finale of lemon olive oil cake with lemon Chantilly and berry compote will be served with Saracco Moscato d’Asti.
“Providing our guests with memorable experiences is what Heather, Austin and I do and there’s no reason the world’s current situation should change that. We just have to get a little creative,” said Restaurant Olivia chef and co-owner Ty Leon. “Along with Doug, we hope to be able to provide a bit of a distraction and joy with this wine virtual dinner.”
Join Restaurant Olivia’s first ever virtual wine dinner for $75 per person including 3 courses and three 375mL bottles of wine; opt for food alone for $32. Orders can be made at or over the phone at 303-999-0395 and must be placed by 4 p.m. Monday April 6th for pick up between 11 a.m. and 6 p.m. April 7. Curbside pick-up available. Add a $10 donation and Restaurant Olivia will provide a pasta kit for 4 to a family in need.

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