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The Cook
Scott Bermingham; born and raised in the land of dairy and phishing in the NorthEast; lacrosse player and Environmental Studies major from the University of Denver; Graduate of Cook St. Culinary School; cook and mentee at the acclaimed Potager restaurant in Denver; entrepreneur and exec/operations guy for multiple grandiose catering ventures in Denver & Hotlanta.
Those are the facts. The true essence lies in Scott's passion for quality, for simple combinations and highlighting the natural in nature. A day off for Berm (the name is just easier, and a bit more, well, Berm) finds him scouring local farmers markets for upcoming specialties, be it in a pancake, an omelet, and unknown new breakfast dish. You'll notice a southern tint, a love for the savory, the evolution in the down home breakfast. A knack for taste, the penchant for taking it to the next level, the belief in food as an integral part of culture. You're going to like Berm.
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The Ace
Is there a need for a well acclaimed Executive Chef from San Francisco to help create the menu of a breakfast and lunch spot? Absolutely. Brenda Buenviaje is an ace. Not because she’s been an Executive Chef in celebrated restaurants in San Francisco and New Orleans. It’s not because she’s cooked at the James Beard House or that the New York Times called her one of “San Francisco’s” bold new comers. She is an ace because she puts passion in all she endeavours.
Brenda’s thought process when discussing product, when creating recipes, when plating her food is complete and focused. She knows what blends and fuses, and she is able to take her degree in painting and drawing and use her plates as canvases. The creator of the menu is important. She holds the knowledge and possess the skills to execute in the kitchen.
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C3PO
What do you handle with such a lofty title? It's all the brainstorming of an acronym. The 3 Cs provide Chief Culinary Conductor. The PO... Purchasing Officer. What's it spell? Spencer Lomax.
Lomax officially joined Snooze in November of 2009, however his impact, vision and commitment to Snooze's take on dining has always resonated. Part of our opening team in identifying the products we so strive for, Lomax, throughout the years, provided sound advice, challenge and evolution in the food we bring to your table. From his chef days in the foodie/freedom town Grand Lake, cheese monger in Chicago, food purveyor to some of Denver's finest restaurants, co-lead for the Highland Ramblers, Lomax's past molds him perfectly for our present and a bright future. We look to ever increase the level of food and beverages we bring, more sustainable, fresher, tastier, innvoative. We look to ensure an amazing experience each and every time you dine at Snooze. We look to work with some of the best people around. Thus, we present Spencer Lomax. Email him and talk of tastes you love, foods you long for, ideas you have, f
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