As part of an upcoming photo essay project spotlighting Denver restaurant pros whose tatts are as prevalent as their dissections, burns, blisters, knife slashes and stabs, we promised that we'd post some of the best ink on the Cafe Society blog.
We've already exposed the tatts of Matt Selby, executive chef of Steuben's and Vesta Dipping Grill, Brandon Biedermann, chef de cuisine of Steuben's and Chad Clevenger, chef/owner of Mel's Bar & Grill, who described his tattoo as "a blue-footed Bresse chicken that's very fatty and tasty."
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
We also featured the bacon and eggs Mexican sugar skull that belongs to Erik Perez, who works as a bartender/server at Mezcal and a cook/server/bartender at Krameria Cafe. "I've worked in diners my whole life, cooking a lot of bacon and eggs, so this just made sense to me," explained Perez, who got inked earlier this year by Adrian Hernandez at Tin Man Tattoo.
Chase Wilbanks, chef de cuisine from La Tour in Vail, flashed a brilliant red tattoo of a crab, complete with a lemon, fork and plate. "I was sort of going for a seafood, ocean theme, but the tattoo was just freehand and random," says Wilbanks.
Today's body art belongs to Liz Thomas, manager of Watercourse Foods, who sports a tatt on her enviably taut belly. "It's a bulb of garlic, eggplant, carrots, tomato, a mushroom and a cupcake in the middle," says Thomas. "Basically, it's all my favorite vegetables - the ones I couldn't live without -- and then a cupcake for my livelihood. I make dozen and dozens of cupcakes a day, and they're all vegan. I had to pay some respect!"
If you're a restaurant employee with awesome food ink, send photos of your art (and the stories behind them) to firstname.lastname@example.org.