Chef Qui’s “trust us” Omakase menu in developed daily utilizing the best ingredients available, sourced from local farms such as Colorado’s coveted Esoterra Culinary Garden and sustainable seafood purveyors from around the globe including Inland Lobster and Gulf of Maine Sashimi.
Paul Qui rocketed the ranks to culinary stardom after winning Top Chef and followed this up with a James Beard Award for Best Chef: Southwest. Top Chef Judge Tom Colicchio called Qui the most talented chef in the show’s history.
Born in Manila, Philippines and trained in classic French and Japanese cuisine, Qui takes a modernist approach towards food that’s delicious and authentic, yet playful and unexpected. A master at marrying classical technique with local flavors, Qui draws inspiration from Filipino, Japanese, Spanish, and French culinary styles.