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Bryan Dayton

is the founder of Half Eaten Cookie Hospitality, a Colorado-based restaurant group comprised of four award-winning concepts including OAK at fourteenth and Corrida in Boulder, and Acorn and BriDer in Denver. He is also a certified Sommelier and graduated the Beverage Alcohol Resource Program (BAR) with honors. Prior to operating his own restaurants, Dayton spent time in Colorado’s acclaimed Frasca Food and Wine and also worked part-time as the Colorado brand ambassador for Domaine de Canton, all while managing his own cocktail catering service, Sweet & Sour Cocktails. In 2008, Dayton started the Colorado chapter of the United States Bartender’s Guild (USBG). Each year, he can be spotted at cocktail competitions demonstrating his creativity or using his experience and education both as a nationally acclaimed judge and competitor. Outside of the restaurants, Dayton is a former competitive ultrarunner (who won the 2006 and 2007 national 50K trail championships - the only person to win them back to back).


Steve Redzikowski - OAK at Fourteenth Executive Chef and Partner   Redzikowski’s eclectic new American style of cooking has been praised on both local and national levels. In 2014 and 2015, Steve was voted  Food & Wine ’s “People’s Best New Chef: Southwest” and in 2015 and 2016, was a James Beard finalist for “Best Chef: Southwest.” The Long Island native moved to Manhattan after completing culinary school and worked in some of the city’s most iconic kitchens including Le Cirque and Jean Georges, before moving to Colorado to hone his skills at The Little Nell in Aspen and the acclaimed Italian restaurant, Frasca Food & Wine, in Boulder. Since opening in 2010, OAK at fourteenth has received rave reviews and has consistently ranked on  5280 ’s 25 Best list.

Steve Redzikowski - OAK at Fourteenth
Executive Chef and Partner
Redzikowski’s eclectic new American style of cooking has been praised on both local and national levels. In 2014 and 2015, Steve was voted Food & Wine’s “People’s Best New Chef: Southwest” and in 2015 and 2016, was a James Beard finalist for “Best Chef: Southwest.” The Long Island native moved to Manhattan after completing culinary school and worked in some of the city’s most iconic kitchens including Le Cirque and Jean Georges, before moving to Colorado to hone his skills at The Little Nell in Aspen and the acclaimed Italian restaurant, Frasca Food & Wine, in Boulder. Since opening in 2010, OAK at fourteenth has received rave reviews and has consistently ranked on 5280’s 25 Best list.

Amos Watts - Corrida Boulder Executive Chef and Partner  Growing up in Omaha, Nebraska, Watts spent his childhood eating food from his mother and grandmothers, who often utilized fresh ingredients from their home gardens. Since then, he has spent almost two decades honing his craft and culinary style in celebrated kitchens across the country, including Adega, JAX Fish House, Acorn, and Old Major in Denver, Talula in Miami, and Cyrus Restaurant in California. Corrida’s menu is heavily influenced by Spanish cuisine, pulling specific inspiration from northern Spain’s Basque Country and its rich culinary heritage. Drawing on his passion for gardening and sustainability, Watts utilizes his long-standing relationships with local farmers and purveyors, in addition to using vegetables, edible flowers, and other produce directly from his home garden. In its opening year,  5280  awarded Corrida with a glowing 3.5 star review.

Amos Watts - Corrida Boulder
Executive Chef and Partner
Growing up in Omaha, Nebraska, Watts spent his childhood eating food from his mother and grandmothers, who often utilized fresh ingredients from their home gardens. Since then, he has spent almost two decades honing his craft and culinary style in celebrated kitchens across the country, including Adega, JAX Fish House, Acorn, and Old Major in Denver, Talula in Miami, and Cyrus Restaurant in California. Corrida’s menu is heavily influenced by Spanish cuisine, pulling specific inspiration from northern Spain’s Basque Country and its rich culinary heritage. Drawing on his passion for gardening and sustainability, Watts utilizes his long-standing relationships with local farmers and purveyors, in addition to using vegetables, edible flowers, and other produce directly from his home garden. In its opening year, 5280 awarded Corrida with a glowing 3.5 star review.

Chase Devitt - BriDer Executive Chef and Partner  After graduating Le Cordon Bleu in Las Vegas, Devitt honed his skills working in steakhouses and fine dining at The Mirage Hotel and Wolfgang Puck Catering. After three years, Devitt moved to Colorado where he took a job as a sous chef at The Park Hyatt in Beaver Creek, where he ran the fine dining establishment, 8100. In 2014, Devitt joined the team at OAK at fourteenth, where he gained a new culinary perspective, gravitating more towards vegetable-cookery and letting ingredients shine. He finds inspiration all around him, and loves to put modern twists on classic flavors.

Chase Devitt - BriDer
Executive Chef and Partner
After graduating Le Cordon Bleu in Las Vegas, Devitt honed his skills working in steakhouses and fine dining at The Mirage Hotel and Wolfgang Puck Catering. After three years, Devitt moved to Colorado where he took a job as a sous chef at The Park Hyatt in Beaver Creek, where he ran the fine dining establishment, 8100. In 2014, Devitt joined the team at OAK at fourteenth, where he gained a new culinary perspective, gravitating more towards vegetable-cookery and letting ingredients shine. He finds inspiration all around him, and loves to put modern twists on classic flavors.

Ian Palapozza - Acorn Executive Chef   After attending culinary school in Atlanta, Georgia, Palazzola moved on to work at Restaurant Eugene for James Beard award-winning chef Linton Hopkins. It was there that Ian learned to cook with care and artistry and understood the importance of developing relationships with farmers - a major influence on the way he cooks today. Looking to expand beyond his Southern comfort zone, Palazzola headed West to Aspen’s The Little Nell, where he worked as a sous chef for three years. Soon after, he connected with Mourad Lahlou to help open the eponymous Bay Area fine-dining temple, Mourad. In under a year, Mourad received a Michelin star and Palazzola was promoted to chef de cuisine, where he commanded the Moroccan spice pantry with hints of his Southern roots shining through. In 2016, Palazzola was named a "Rising Star Chef" by  StarChefs .

Ian Palapozza - Acorn
Executive Chef
After attending culinary school in Atlanta, Georgia, Palazzola moved on to work at Restaurant Eugene for James Beard award-winning chef Linton Hopkins. It was there that Ian learned to cook with care and artistry and understood the importance of developing relationships with farmers - a major influence on the way he cooks today. Looking to expand beyond his Southern comfort zone, Palazzola headed West to Aspen’s The Little Nell, where he worked as a sous chef for three years. Soon after, he connected with Mourad Lahlou to help open the eponymous Bay Area fine-dining temple, Mourad. In under a year, Mourad received a Michelin star and Palazzola was promoted to chef de cuisine, where he commanded the Moroccan spice pantry with hints of his Southern roots shining through. In 2016, Palazzola was named a "Rising Star Chef" by StarChefs.