Team Bios

Executive Chef Brandon Biederman

Brandon Biederman was born and raised outside Chicago, Illinois. His culinary career began at age 13, working as a prep cook at a local steak house. Brandon attended Northern Arizona University in Flagstaff, Arizona, where he earned his degree in Hotel Restaurant Management. In Flagstaff, Brandon discovered his passion for the restaurant industry and his talents in the kitchen, while working as a line cook in various restaurants. He had the opportunity to serve everything from fine French cuisine, to local Southwest specialties. Shortly after graduation, Brandon moved to Denver to pursue his culinary career. His first position in Denver was as a line cook at Tommy Tsunami’s, a popular Asian fusion restaurant. Brandon was quickly promoted to Sous Chef and ultimately Executive Chef. He left Tommy Tsunami’s in 2001 to pursue other opportunities at the highly acclaimed Vesta Dipping Grill. While at Vesta, Brandon once again was quickly promoted from line cook to Sous Chef, and now works as the Executive Chef of Steuben’s, the newest addition to the Vesta family.

At Steuben’s Brandon creates food that people crave, returning again and again for that special menu item. He has taken Regional American Classics, and with the highest quality ingredients, recreated these favorites in Denver. Through Steuben’s, Brandon has had the opportunity to donate his time to The Liver Foundation, Share Our Strength, The March of Dimes, and many more. Brandon is constantly inspired by those he works with on a regular basis as well as others in the local community, including; Wade Kirwan, Matt Selby, Jamie Fader, Sheila Lucero, and Tyler Wiard. In 2010 Brandon helped launch The Steuben’s Food Truck, bringing the Steuben’s menu and culture to the streets of Denver. Thee Food Network also visited Steuben’s in 2010 for the taping of Diner’s, Drive-In’s and Dive’s which will air in 2011. In the future, Brandon hopes to continue adding to the Denver culinary community through his work at Steuben’s, continued volunteerism, and collaboration on new projects and dreams.

Chef Matt Selby

At twenty-two years old, most cooks aren’t ready to supervise themselves, never mind a kitchen full of cooks. Now, at age thirty-three, after ten years as Executive Chef, Matt Selby has done his part to put Denver and Vesta Dipping Grill on the culinary map.

Born and raised in Denver, Selby’s kitchen odyssey began by serving up burgers and cheese sticks in Bennigan’s kitchens. After a five year stint at Bennigan’s, Matty got his first big opportunity to work under two of his greatest influences, Tim Anderson and Jimmy Schmidt at The Rattlesnake Grill in Denver. It was here that Matty chose to dedicate his professional life to food. In 1995, with Anderson and Schmidt, Matty participated in City Meals on Wheels in New York City. This was a dream come true, meeting of some of the best chefs in the country, before the term “celebrity chef” ever existed.

After the Rattlesnake, Matty joined the team of one of the nation’s most respected restaurateurs, Mel Master. A stint at Mel’s, Starfish, and Bruno’s eventually led to his first Executive Chef position at Mel’s Top Hat. It was while at Top Hat, through serendipity and word of mouth, that Matty learned of a position at the soon to open Vesta Dipping Grill. He accepted a Sous Chef position, prompted by the exciting opportunity, menu, and design of Vesta. After two months, he was promoted to Executive Chef, and thus began a story of success for Matty and Vesta.

Vesta Dipping Grill offers a unique concept with a special kind of menu freedom that has allowed Matty to be whimsical, creative, and worldly all at the same time. After only a year in business, Vesta was receiving incredible reviews, and Matty’s reputation as one of Denver’s best new chefs was growing. As business continued, the raves kept coming: Best Chef in Denver, Denver’s Top Ten Restaurants, Best Dessert, Best Appetizer, Best Cheese Plate, Best Duck, Best Place for a First Date, Best Place for Groups, Most Romantic, and the list goes on. Vesta has been noted in the New York Times, Food and Wine, Bon Appetit, The Washington Post, Travel and Leisure, National Geographic Traveler, and Maxim. Recently Vesta was featured on The Food Network’s Unwrapped, and Rachel Ray’s Tasty Travels. In her magazine, Rachel Ray claimed Matty is “going to be a rock star”. Perhaps one of the most gratifying highlights in Matty’s career was an invitation to represent Denver at the James Beard House in New York City in 2005.

Matty could be the only chef in Denver that has remained in the same kitchen for ten years. His loyalty to Vesta and his continued desire to make it better has allowed Vesta to remain one of Denver’s best restaurants year after year. Finally, in June of 2006, Matty took on another challenge by opening Steuben’s, with the team and partnership he had built at Vesta Dipping Grill. While Vesta allows Matty to cook with his mind, Steuben’s regional American menu has allowed Matty to get back to his roots and cook with his heart. In its first year Steuben’s has been called “retro fabulous”, “the hottest new joint in town”, recognized by the New York Times as “where to eat now”, and was one of Bon Appetit Magazine’s Top Tables.

Matty regularly contributes his time to a variety of local charities, including; Vesta’s annual “Small Plates For The Spot”, Co-Chairing Culinary Conversations for the Liver Foundation, Too Many Chefs in the Kitchen (Children’s Hospital), ten years with Share Our Strengths Taste of the Nation, Chef’s Out Front Operation Front Line, Dining out for Life, and numerous local art openings. Matty teaches regularly at The Seasoned Chef, and Mise en Place cooking schools. He has broadened his horizons with stages at Chez Panisse, An American Place, Goodfellows, and Gramercy Tavern.

Matty continues to focus on keeping Vesta at the top of Denver’s dining scene and doing his part to bring further positive attention to Denver. He strives to be a positive influence on the never-ending flow of culinary students that come through his kitchens, even as he continues to be inspired by his own local heroes such as, Jamey Fader, Sean Yontz, Goose Sorenson, and Tyler Wiard. Matty wants to continue to teach and use his success to play an active roll in bettering the Denver community from within the walls of Vesta as well as beyond them. Someday, Matty would like to write a cookbook or a book of food related fiction, while running his dream fifteen seat restaurant that, with a little luck, will barely break even.

JOSH WOLKON

All I ever wanted to do was own a restaurant. At first this dream revolved around a fantasy of having all of my favorite foods at my fingertips to satisfy any craving. Eventually this desire grew into a love of throwing parties and showing people a good time. I worked in restaurants and hotels throughout and after college at the University of Vermont. After graduation I worked as a Food and Beverage Management “Candidate” at The Westin Hotel at Copley Place and later as a manager at John Harvards’ Brewhouse in Harvard Square, Cambridge. These were valuable learning experiences from which the dream of Vesta began to develop.

In the Fall of 1995 I moved from Boston to Boulder, Colorado to continue my education in restaurants. The restaurant business allows you to live in different places, work with different cuisines, and constantly educate yourself as you learn the ins and outs of each restaurant. In Vermont and Boston, I had learned how a corporate restaurant operates, as well as a hotel restaurant, and an independent restaurant. In Boulder I was on the opening team at The Foundry, a popular bar and nightclub and worked as a line cook at The Oasis Brewery. I had never spent any considerable time in the kitchen in this experience proved to be invaluable in my understanding of the difference between the front and back of the house. I also worked at A Spice of Life Catering, where I learned how to create a company culture that focuses on fun, which for many of us is the reason the restaurant business is so attractive. It was also in Boulder that I met my future wife, Jen, also a UVM graduate and a major part of my success and the success of Vesta.

While working these three jobs I began writing a business plan for my vision of Vesta. I transformed my bedroom with the color schemes I had envisioned at Vesta along with wrought iron candle holders and cassette tape mixes playing the music of Vesta. I constantly tried to communicate, in writing, the detailed vision I had for Vesta. To further my education I asked a local real estate agent to show me around Boulder. I had always assumed I would return to Boston to someday open a restaurant, but I still needed to learn how to lease a property. My real estate agent encouraged me to check out the up and coming Lower Downtown (Lodo) area of Denver. Coors Field had recently been completed and the former warehouse district was just beginning a major revitalization that continues today, thirteen years later.

After touring Lodo and viewing only a handful of properties my ambitions and passions started to get the better of me. An empty warehouse space at 1822 Blake Street had brick walls, high ceilings, old wooden floors, and sandblasted wood columns. In the early 1900’s it housed a spice factory. I could smell the grill, hear the hum of the crowd, and feel the reality of my dreams in this space. The lease rates were right. The neighborhood had character and historical relevance. At age 24, I was young, inexperienced, and naïve, which gave me some of the blinded ambition and chutzpah needed to embark on the surreal experience of making my dream a reality.

In 2004 our management team had the creative itch to add to the Denver Dining scene. We felt there was a need for that everyday place serving the foods we craved from our childhoods. Tuesday’s became tasting days. Chef Selby and Biederman would spearhead the effort as we worked our way through every item on the proposed Steuben’s menu. We tried different versions of each dish. We debated the authenticity, origins, ingredients, and presentation of each dish. We invited outside guests to our tastings to get some unbiased opinions. Each manager brought stories of their childhood and memories of these dishes and what they were meant to taste like. Jeff Bustos, General Manager of Vesta, brought us the Green Chili Cheeseburger from The Owl Café in Alberquerque. Chef Biederman, from Steuben’s, the Chicago Hot Dog. Gina Selby, manager at Steuben’s, the butterscotch pudding. Dave Zahradnik, General Manager at Steuben’s crafted the brunch menu. Given my Boston roots, I was adamant to find the New England Split Top Roll for our authentic lobster roll based on the one I grew up with from Kelly’s in Revere. Chef Selby put out about 15 versions of Fried Chicken before we could all agree on the perfect blend of crispiness, moisture, spice, and cook time. We sourced Ammaroso Rolls from Phiiladelphia, fourecent green relish from Chicago, and Coffee syrup from Rhode Island. We tasted, debated, laughed, told stories, traveled, researched and finally agreed on a menu that has given Denver some instant classics. We spent close to three years obsessing about every design detail and menu item allowing us to open with a confidence and an honest understanding of who and what we are.

While a totally different concept, Steuben’s is an extension of the Vesta family. We waited ten years after opening Vesta to open our second restaurant. It was a team effort with current managers Matt Selby, Brandon Biederman, Emily Biederman, David Zahradniik and Gina Selby as well as a number of kitchen and front of house employees all bringing their experiences at Vesta over to Steuben’s. This team continues to bring local and national attention and love to Steuben’s.

Thank you to Denver for all your support and allowing us to live our passions and dreams.

Sous Chef J. Clifford Blauvelt (Cliff)

J. Clifford Blauvelt (Cliff) was born and raised in Houston, Texas and moved to Denver at the age at 16. He attended and graduated from Regis Jesuit High School. While getting his degree in Psychology and Business Management at Metropolitan State College of Denver, he always worked in kitchens. After working around Denver in various restaurants like; Taste Of Philly, Denver Ted's, and Benny Blanco's, he realized his passion for the Culinary Arts and his desire to learn more. In 2006, Cliff began working in the kitchen at Watercourse Foods, where his culinary knowledge was able to grow with the experience of cooking vegetarian and vegan foods. While he enjoyed the challenges of cooking this type of cuisine, and the experience he gained from it, Cliff wanted to find something more. In 2007 Cliff started at Steuben's as a line cook. Through the drastically different menu style than his previous kitchen, Cliff began to refine and develop his skills and knowledge even further. Working under the leadership and knowledge of Chef Biederman, Cliff quickly moved up in positions and was promoted to Sous Chef in 2008. Cliff’s passion for cooking and search for knowledge and growth continues not only through his work at Steuben’s but also though his activity in the restaurant community, assisting with Steuben’s sponsored off-site functions, charity events, and stages.

Randall Layman

A Colorado native, Randall Layman has been working in restaurants since the age of 14. Randall first found himself behind a bar at the uptown Denver institution The Avenue Grill. After spending seven years in uptown, where he and his twin brother Ryan (whom now works for Steuben’s Food Service) made names for themselves as the charming local boys of 17th avenue, Randall joined the team at Vesta Dipping Grill. His passion for bar technique, service and spirits push Randall to grow as a barman on a daily basis. When he’s not behing the bar, Randall is very much a family man that enjoys motorcycle rides and is one of eight American Hall of Fame Air Guitarists (his wife is another).

Signature Cocktail:

Oaxacan South Side: 1 oz Sombra Mezcal; 1 oz Proximus Blanco Tequila; ½ oz Grapefruit juice; ½ oz Lemon juice; ¾ oz Agave nectar; 3 sprigs of mint; Shake and double strain over fresh ice in a tall collins glass.; Garnish with a sprig of mint.