Cafe Society

Stephen McCary, chef of Mizuna: "I'd love it if the words 'molecular gastronomy' would die"

Stephen McCary Mizuna 225 East Seventh Avenue 303-832-4778 mizunadenver.com

This is part one of my interview with Steve McCary, exec chef of Mizuna; tune in tomorrow for part two of our chat.

It's mid-afternoon on a Tuesday, and Mizuna's kitchen is already buzzing in preparation for dinner service. On the line, executive chef Stephen McCary, a six-year veteran of the venerable restaurant -- still one of Denver's most coveted reservations -- is fielding questions posed by his staff, responding to their inquiries in a soft Southern drawl that reflects his Alabama upbringing, which involved blueberries and peas, squashes and melons, corn and tomatoes, all of which were grown in the two-acre garden on his grandparents' homestead.

See also: Frank Bonanno's ten favorite things at the ten Bonanno Concept eateries

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Lori Midson
Contact: Lori Midson