Cafe Society

David Payne, exec chef of Jelly, on losing your authority, Rick Bayless and gross sticky goo

David Payne Jelly Cafe 600 East 13th Avenue, 303-831-6301 1700 East Evans Avenue, 720-596-4108

This is part one of my interview with David Payne, executive chef of Jelly Cafe; part two of our chat will run tomorrow.

My mom," sighs David Payne, "wasn't a good cook. At all." Peppers -- green bells -- cemented with ground meat and rice were a "full-on special dinner at the Payne house," he recalls, and his parents, who still live in San Antonio, the city where he grew up, consider Olive Garden a top-drawer restaurant. "For them, it's fine dining, and they love it, and that's okay, because my parents are great," says the 41-year-old chef of Jelly Cafe, a duo of quirky breakfast-and-lunch joints that couldn't be more different from the childhood chains he frequented -- and worked in.

See also: - Exclusive first look: Jelly Cafe is now open in the DU neighborhood - Jelly's breakfast is worth waiting for among hungover hipsters

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Lori Midson
Contact: Lori Midson