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 MADDIE GERLACH

Chef Maddie gerlach- Kids' programming coordinator

Johnson & Wales– Degree in Culinary Arts & Food Service Management

Maddie was always in the kitchen as a little girl. Learning from her grandparents and mom in the kitchen she thrived when she got the chance to cook. She went on to cook most holiday meals and dinners as she grew up.

Chef Maddie went to Johnson and Wales University Denver and got her Associates degree in Culinary Arts and her Bachelor’s degree in Food Service Management. She went on to work for Disney World in Florida in the German pavilion in Epcot as a chef for a year. Her travels then took her to Germany and France to learn all about wine. She has traveled to Italy, Spain, and all around the continental US. Her love for cooking really blossomed as she learned from different cultures.

Maddie has always had a passion for kids and teaching. Her love brought her to Uncorked Kitchen as an assistant and she quickly grew to love the art of cooking and teaching together. Maddie has taken over the Kids Program Coordinator position and is loving every bit of it!

She hopes to teach the passion and love for food that she has to the kids. She loves seeing their excitement blossom in class and hopes to inspire them for many years to come. She looks forward to having each and every kid in class.

VIEW CLASS SCHEDULE>>>


CHEF TRAVIS PHILLIPS

Chef TRAVIS PHILLIPS- CHEF INSTRUCTOR

Art institute of Charleston South Carolina- Degree in Culinary Arts

“I visualize each meal like I’m preparing it with my grandma. You never know when you will be able to cook together again, so it better be BADASS!”

Chef Travis found his passion for food from the young age of 6 years old. The first meal he remembers creating was breakfast in bed for his Mom on Mother’s Day when he was 6 years old. The meal consisted of microwaved scrambled eggs, bacon, toast, and a glass of orange juice, but the smile on his Mom’s face when he brought breakfast to her made a lasting impression. He saw the joy that food can bring when sharing it with people that you care about, and he has sought to recreate that same experience for his guests throughout his career.

Chef Travis started cooking professionally at the age of 15, and has worked primarily for independent restaurants for a total of 27 years. Throughout his career he has worked in every position in the front of the house from busser, server, bartender, and also including upper management. His focus when serving guests is to make them feel like they are dining in his own home, and to bring a high level of service with an unpretentious atmosphere. In the kitchen he has worked in every position possible, including working his way up from dishwasher to being the Executive Chef of multiple restaurants.

Travis has a culinary arts degree from the Art institute of Charleston South Carolina and has had a multitude of different culinary experiences before arriving at Uncorked Kitchen. His philosophy when cooking is to always strive for balance in each and every dish; balancing salt, acid, sweet, and heat. Most importantly though, he believes that when you put forth a strong effort combined with technique into making a dish, you can actually taste the effort! This final result is what he hopes to share with our guests at Uncorked Kitchen.

Along his path to Uncorked, Chef Travis has worked with 2 different James Beard Southeast nominated and winning Chefs, and one winning restaurant for best restaurant Southeast in Charleston at FIG. He is from Indianapolis originally, but moved and worked in restaurants in Steamboat and Charleston, before deciding to make Denver his permanent home. In Denver he has worked for such iconic restaurants as the Justin Brunson helmed Old Major, Squeaky Bean, and was also the Executive Chef of Low Country Kitchen and the Pig and Sprout.


CHEF DOUG KASTENDIECK

CHEF DOUG KASTENDIECK- wine bar & chef instructor

Johnson & Wales - Degree in Culinary Arts & Food Service Management

Growing up, food was always a strong part of Doug’s family life. Both of Doug’s grandmothers were excellent cooks, and since one was from Poland and the other from Florida, his influences were broad from the beginning. Always looking to help in the kitchen, he knew food was his passion at a young age, and with busy professional parents he was able to practice this skill preparing dinner for his family.

Doug’s first foray into restaurant life was after college working in the front of the house at the Café Bistro in Nordstrom Cherry Creek. Once he experienced the atmosphere, camaraderie, and pace of working in restaurants, he was hooked. Doug quickly moved to the back of the house where he worked his way up to Lead Line Cook. During this time, Doug attended Johnson & Wales University where he received a Bachelor of Culinary Arts & Food Service Management.

Upon finishing culinary school, Doug became the sous chef at Castle Rock Adventist hospital. Their goal was to redefine the concept of hospital food to make it a pleasurable experience for the patients in both body and mind.

Doug joined Uncorked Kitchen in May of 2018 as the Wine Bar Chef, where he creates menus that change with the season. Doug also brings his passion and enthusiasm for food to the classroom as a Chef Instructor. Always looking to broaden his knowledge of cuisines, Doug loves to make worldly foods; his favorite is Asian foods ranging from Vietnamese to Indian to Singaporean. He loves to share this knowledge and is always happiest when talking about food.


Hours

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

HAPPY HOUR

Tuesday-Friday from 3pm–6pm
Saturday from 2-5pm

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