Editorial Board   Guest Author

Mr. Starkus

Chris Starkus

Executive Chef - Urban Farmer Denver, Sage Restaurant Group

Chris Starkus grew up in Santa Clarita, California, enjoying from-scratch family meals made with local produce (and love) by his Italian grandmother and great-grandmother. He jumped into the kitchen at 15 and worked his way up from dishwasher to expeditor.

As Executive Chef of Urban Farmer in Denver, Chef Starkus curates a locally focused, sustainably sourced steakhouse menu influenced by the bounty of Colorado. Chef Starkus highlights his seasonally-driven menu with nose-to-tail cuts of naturally-raised meat, executed with finely honed French techniques.

Overseeing the whole animal butchery in-house, charcuterie program, and more, he also enjoys tending to the restaurant's rooftop apiary and patio garden. Chef Starkus unites ingredients grown on-site with those harvested from closely regarded purveyors to offer preparations with bold, straightforward flavors.

Chef Starkus has achieved numerous local awards, including Best New Restaurant 2018 (303 Magazine) and Best Eco-Friendly Restaurants in America (opentable.com, April 2019). Colorado Biz Magazine named him one of 2019's Most Influential Young Professionals (Top 25 Under 40).

For Chef Starkus, sustainability is success and has developed programs for comprehensive recycling and composting and is tracking to be at zero waste. He started the rooftop apiary at the Oxford Hotel and with his wife of 15 years runs Lost Creek Micro farm in Lakewood, Colorado. He also has contributed essays and appearances on sustainable culinary lifestyle to 303 Magazine, Diningout.com, themoderneater.com, 5280 Magazine, Heritage Radio and Slow Food Nations.

Chef Starkus truly lives the modern sustainable lifestyle through his work bringing his whole community to the culture of transparency, eco-conscious eating and urban farming. Like his culinary style, the chef's approach to management favors authenticity and transparency.

Please visit http://www.sagerestaurantgroup.com for more information.

Mr. Starkus can be contacted at +1 303-262-6076 or chris.starkus@sagerestaurantgroup.com

Coming up in July 2020...

Hotel Spa: Back to Nature

As the Wellness Industry continues to expand, hotel spas are also diversifying, placing a greater emphasis on overall well-being. For some spas, this means providing clients with all-inclusive packages that include fitness classes, healthy dining, and offsite leisure activities, in addition to their core services. For example, spas near ski resorts are offering packages that include lift passes, pre-ski yoga sessions, after-ski dinners and spa treatments. Other spas are offering packages that include massages, saunas, mineral baths, hot springs, and recreational hiking and snowmobile activities. These kinds of spa offerings are also part of a "Back to Nature" movement that encourages guests to get out and experience the healing qualities of nature. One such therapy is the Japanese practice known as "forest bathing" which has become popular with spas that are near wooded areas. This practice relies on the ancient power of a forest for promoting a sense of health and well-being. Other spas are incorporating precious metals and stones into their health and beauty treatments - such as silver, gold, pearls and amber. Silver ion baths relax the body and mind, reduce fatigue, and restore energy balance. Gold keeps skin radiant and can even treat various skin diseases and infections, due to its antibacterial qualities. Amber is used to calm the nervous system and to relieve stress. Other natural products and therapies that are increasingly in demand include sound therapy, cryotherapy, infra-red saunas, and even CBD oil, which is being used in massages, facials and foot scrubs, providing a new form of stress relief. The July issue of the Hotel Business Review will document these trends and other new developments, and report on how some hotel spas are integrating them into their operations.