Culinary Team

Meet our talented chefs

Here at Uncorked Kitchen, our professional chefs guide and work side-by-side with our guests to help them transform some of the world's finest ingredients into a soulful family-style meal that's ultimately enjoyed sitting down...together.

CHEF SARAH KENDRICK

Chef Sarah Kendrick - Assistant Culinary Manager

Johnson & Wales University – Bachelor of Science in Culinary Nutrition and an Associates of Science in Culinary Arts

“I have enjoyed my experience here ever since. I love teaching at Uncorked Kitchen, it’s relaxed and welcoming in a refined atmosphere, with incredible food, diverse cooking classes, and a wine bar. Can anyone say total package?

Sarah’s journey towards food began at the age of five, when she declared to her grandmother, while watching her prepare traditional Polish meals that she wanted to be a cook and a schoolteacher. In college, she realized the power and delight of food and declared it her mission to share with as many people as possible that food, thoughtfully prepared and delicious food, is the real “secret” to health and happiness.

Sarah earned a Bachelor of Arts in English and Broadcast Communications from Salisbury University, Maryland, and spent 16-weeks studying arts and culture abroad at London Metropolitan University. After graduating, Sarah went on to work as a still cinema photographer in Brooklyn, NY for two years. In 2008 she moved to Denver, Colorado to attend Johnson & Wales University, earning a Bachelor of Science in Culinary Nutrition and an Associates of Science in Culinary Arts. During her time in culinary school she interned at Spoodles, a Mediterranean restaurant at Walt Disney World, Florida; completed a three-week Pan-Asian Cuisine program in Singapore at At-Sunrice GlobalChef Academy; and a one-week Malaysian Cuisine course at Taylor’s University in Malaysia.

Throughout culinary school, Sarah worked as a full time cook, later promoted to Sous Chef, at WaterCourse Foods, a popular vegetarian restaurant. The same week that she was promoted, she began working contractually as a school food reform Chef Consultant for LiveWell Colorado. Through this non-profit work, she realized her talent and love of teaching. Sarah left the restaurant world, to later join the catering world, a couple years later, as an Event Manager and Event Chef at Catering by Design. She also began teaching part time at Sur la Table, in Denver. A year later, just prior to the grand opening, Eric Robbins recruited Sarah to become an Instructor at Uncorked Kitchen.


CHEF LOGAN SCHEER

Chef Logan Scheer

Pennsylvania Culinary Institute - Associates Degree

"Coming to work at Uncorked Kitchen has provided a way for me to share my love of cooking and pair it with a zeal for teaching. I really enjoy the fact that I get to come in and be teaching a menu from a different part of the world with a variety of recipes. I feel I have grown more in the past year in respect to depth of knowledge than I have at any other point in my career as a chef. Also, I get to see my wife more, so thats good.

Chef Logan has worked in and around the restaurant industry for more than a decade. He graduated from high school with a Culinary certification from Penta Career Center, a vocational school he attended on top of regular classes during his Junior and Senior years. He then spent the next two years attending the Le Cordon Bleu Program at Pennsylvania Culinary Institute in Pittsburgh Pennsylvania, while maintaining a full time position as a line cook in the theater district of the city. Upon graduating with an associates degree in culinary arts he cut his teeth in various independently owned bars and restaurants gaining experience in every position you can hold from dishwasher, up through kitchen management. He created and executed menus of many different types during his time in Pittsburgh, until he met his wife who he quickly married and settled down with in Indianapolis Indiana.

In Indy, Chef Logan began working for Seasons 52. A fresh grill and wine bar, Seasons provided the fast paced high volume experience he craved and soon one of his responsibilities for the restaurant included traveling around the country opening new restaurants for the company as the lead prep trainer. This required him to teach 12-15 prep cooks the skills needed to make and consistently produce the 175 unique recipes that seasons incorporated into their menu. After opening the Park Meadows location of Seasons 52 here in Colorado Logan decided to relocate his wife and family of cats to Parker. A decision he has not since regretted. After five years of working with Seasons 52 in a trainer and Sous Chef capacity he felt he needed a change of pace. “Working 70+ hours a week in the restaurant industry is not unusual, as any chef worth his salt will tell you.” An experience all of our chefs have endured at one time or another.

He heard about Uncorked Kitchen soon after we had opened our doors to the public through the restaurant grape vine. It’s a small world and it’s even smaller amongst chefs. “I think I emailed Eric and Katie, the owners with a phrase like ‘I have become determined to gain a position within your organization.’ after touring the facility and seeing how much they offered here.” He came and staged for us the next week and he hasn’t looked back since.

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CHEF CHRIS HERRINGTON

Chef Chris Herrington

Johnson & Wales University - Associates degree in Culinary Arts

"I’ve always felt that food is a cycle in which humans play a big part. Enriching and deepening our relationship with our food is only the beginning to living in a healthier world."

Christopher’s love of cooking brought him to Denver in 2008 to study at Johnson and Wales University. Upon graduating with an associates degree in Culinary Arts, Chris moved to Washington D.C. and learned sustainable seafood practices from Jeff Tunks. To further his career, Chris accepted a position at North Pond in Chicago. During his first year there, the restaurant was awarded 1 Michelin Star. While at North Pond, Chris focused on the seasonality and sustainability of the ingredients that the restaurant used. Wanting to work at a restaurant with its own farm, Chris came back to Denver to work at Fruition and Fruition Farms. Under Alex Seidel’s teaching, Chris learned about Colorado’s environment, organic farming, and how to make sheep’s milk cheese.

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Hours

Tuesday–Thursday 3pm–9pm
Friday and Saturday 3pm–10pm
Sunday 2pm-9pm
Closed Monday

HAPPY HOUR

Tuesday–Friday from 3pm–6pm

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