Lance Barto started behind the burners at Strings three years ago, working his way up to the executive chef role in 2009 after then-lead chef Aaron Whitcomb left for YiaYia's Euro Bistro in Greenwood Village.
Now, Barto's heading over to the line at Wild Catch -- the seafood restaurant that Masterpiece Delicatessen owner Justin Brunson will soon open -- and Strings has promoted another member of the kitchen crew, Jason Clark, to take Barto's place.
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"Jason's been here for awhile working under Lance," explains Patrick Hurley, the events coordinator for the restaurant. "He'll make more subtle changes to the menu. I have a feeling he's going to go with a lot of French influences; a lot of his specials are French."
That's because Clark interned in France after graduating from the Iowa Culinary Institute. When he returned from Europe, he was a sous chef at a restaurant in Des Moines, Iowa before moving to Denver and taking a post at Strings.
Hurley says Clark will roll out a new menu at the end of the first week of August.
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