Profession: Chef de Cuisine, Euclid Hall, Denver, CO
Culinary Education: Johnson & Wales, Denver, CO
Favorite Simple Winter Recipe: Honey, pale ale, rosemary glazed vegetables
Jorel was raised hunting game animals like bear and antelope --- his mom would whip up a mean lemongrass antelope -- so he took from those cues and makes very unique food too. His pad thai pig ear dish has even received national acclaim. Named “Best Rising Star Chef” in 2011 by Denver Westword, Jorel worked at highly-acclaimed, James Beard finalist Jen Jasinski’s Rioja, before partnering up with Jasinski to open Euclid Hall. Jorel now mans the kitchen at Euclid Hall, where he can explore his creative style of cooking. He’s also a talented butcher, and can take down an entire antelope in less than 20 minutes.