Food News

Acorn Chef Amos Watts Joins the Old Major Team

Chef/restaurateur Justin Brunson has been a busy man of late; in addition to running the nationally acclaimed Old Major, he's also piloting two Masterpiece Delicatessens and recently launched the culinary program at Honor Society (although he's no longer with that project, according to Eater Denver). He's also planning the soon-to-open Masterpiece Kitchen and doing quite a bit of traveling as a de facto ambassador for the Denver restaurant scene. At a September James Beard Foundation dinner at the Infinite Monkey Theorem winery, Brunson noted that keeping the names of his restaurants in the public ear now means proselytizing on a national level (mostly by cooking with fellow chefs on the James Beard Foundation Celebrity Chef Tour and other events).

So it's little wonder that he's surrounding himself with talent to help keep great food on the plate. The latest to join the team at Old Major is chef Amos Watts, who has headed the kitchen at the equally lauded Acorn since it opened in the Source and who was previously executive chef at Jax Fish House downtown.

While Old Major chef de cuisine Kona Bobek recently departed to sign on at Bar Dough a few blocks over, Brunson has added Watts, pastry chef Jessica Desormeaux (formerly of Barolo Grill and Habit Doughnut Dispensary), and General Manager Joey Lynn Oliver (previously with Sushi Sasa and Sushi Den).

"I've been a huge fan of Old Major since they opened and I'm excited to now join Justin and his team. Although I am going to miss the crew at Acorn, I am looking forward to the new challenges ahead," said Watts in a statement.


Acorn chef/co-owner Steven Redzikowski (who's been busy himself with the opening of his third restaurant, Brider) has not yet decided on a replacement for Watts, according to the restaurant.
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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation