Jared Brant tapped as the new exec chef of Park & Co

Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Just a few months after chef Jared Brant opened Satchel's on 6th, he had a parting of ways with owner Andrew Casalini, who replaced Brant with Kurt Boucher, a veteran chef (and former Iron Chef America contestant) who had spent fifteen years behind the line at the Pine Creek Cookhouse, just outside Aspen.

Brant, for his part, had been offered a good gig, too, as part of the line squad at Wild Catch, Justin Brunson's new sustainably focused fish house that opened yesterday at 1033 East 17th Avenue, in Uptown.

But then Brant got a phone call that gave him pause.

"I originally planned to cook on the line at Wild Catch, but then I got a phone call from Jean-Philippe Failyau asking me if I'd be interested in taking over the chef spot at Park & Co.," recalls Brant. Failyau, owner of Park & Co., the original Park Burger at 1890 South Pearl Street, and a third Park Burger at 2643 West 32nd Avenue, had cooked alongside Brant at Mizuna several years ago, and he and Brant remained good friends -- and Brant liked what Failyau was doing.

"His idea of creating a gastropub-style feel with burgers, simple but great food, and great cocktails has always interested me, and after talking with him, I decided that this would be a perfect opportunity for me," explains Brant, adding that he "plans to keep a lot of the salads and burgers that Park & Co. is known for, but also add a larger variety of appetizers and entrees."

And while the "burger favorites" will remain on the roster, customers, says Brant, "can expect to have a lot more fresh and creative options to choose from." Failyau, he notes, "has developed a great concept -- he already has two great locations that have the best burger in town -- and I hope I can help it continue to grow."

And Brant says he feels right at home in the kitchen. "It's been really nice to be able to work with Jean-Phillipe again after so many years, and it's been fun talking about food and restaurants again on a daily basis."

Brant is slowly making changes to the lineup, and says that he'll continue to make tweaks over the next month.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.