Brian Wilson started his cooking career in NYC. Spending his time learning as much as possible from some of the best chefs in both Manhattan and Brooklyn. Time spent in a wide range of kitchen such as The Modern, Marlow & Sons, Chef’s Table, and others have given Brian a wide appreciation for the style and work mentalities of some of the countries best chefs. After NYC Brian moved to Denver to be closer to family while spending 2 years working with chef Jennifer Jasinski at her flagship restaurant Rioja. While living in Denver Brian has continued to further his education by working in kitchens of Atelier Crenn in San Fransico and Next/Alinea in Chicago.
Executive Sous Chef
Jorge Cazares grew up in a small town in eastern Kansas. There, he started working in foodservice during highschool where he developed a love for the industry. He would later earn his Associates Degree in Culinary Arts. While working to earn his degree he competed in culinary competitions at the collegiate level where he placed among the top students in the nation. Since culinary school, Jorge has had the opportunity to learn from several different chefs including James Beard Award winners Debbie Gold and Celina Tio. After moving to Denver in 2013 he has worked at Chef Jennifer Jasinski’s flagship restaurant Rioja and also Linger. Jorge enjoys hiking with his wife and dogs and loves all things Taylor Swift.
Executive Sous Chef
Craig Field was born and raised in Sarasota Florida. Raised as a beach baby, he moved to a more rural location at an early age, where he had his hands dirty working with all types of agriculture and livestock. He worked his way up the ranks cooking for many talented chefs, mentored by Chef Eric Colodny, and going to culinary school. Denver’s food scene called to Craig, so he moved here on a whim searching for his next culinary chapter. He has been honored to work under Chef Jennifer Jasinski until coming on board to be chef de cuisine at Chris Sargent’s upcoming restaurant, Telegraph. He has a strong passion for local quality ingredients, keeping the highest of standards and always trying to think outside the box.
Growing up on the Florida coast, Lauren developed a passion for crafting cocktails at a very young age while pouring her grandmother’s martini. After studying in the architectural field in Savannah Georgia for several years, Lauren felt the Colorado Mountains calling for a different design. In Denver she honed her skills at RIOJA, working with Wade Nelson as her mentor, designing and developing seasonal cocktails for an ever-changing menu. Fresh, direct, and aromatic are all profiles she gravitates towards during her cocktail innovations and in life. Lauren loves summer grilling and hanging with her boys.
With experience in many notable restaurants across the country over the past twenty years, Chris brought his knowledge and industry passion to Denver with the opening of Telegraph Neighborhood Bistro & Bar. Like many before him, that dream started with humble beginnings at the young age of fifteen, working at a local restaurant in his hometown. Chris developed the skills and knowledge for the restaurant business that has fueled his career to date when he moved to Las Vegas and worked under Oliver Wharton. After this, Chris moved to Denver where he gained more experience at RIOJA and Acorn. Chris is grateful that his path has led him to opening Telegraph Neighborhood Bistro & Bar, and he is excited to put his touch on hospitality into the Wash Park neighborhood.