July 6th, Ty Leon, Restaurant Olivia, Denver
Ty leon was born and raised in Gilbert, Arizona. After graduating high school in 2007, he moved to Denver, Colorado to attend Johnson and Wales University to study culinary arts and restaurant management. After graduating in 2011 he moved to Saratoga, California to work in the Michelin starred restaurant The Plumed Horse.
After two years of living in California, Colorado was calling and Ty landed a position at one of Denver’s iconic restaurants, Mizuna. Ty was promoted to Executive Chef in 2016 and remained with Bonanno Concepts until he and his business partners left in 2018 to open Bistro Georgette inside of Avanti F&B.
Prior to opening Restaurant Olivia on January 14th, 2020, Ty spent time working and learning in some of the country's best kitchens, including Le Pigeon, Flour & Water and Lilia.
Ty was named Denver’s Best Chef by 5280 in 2020, featured in Zagat’s “30 under 30” and was recently highlighted by the Denver Post as one of “7 Chefs to Watch.”
Ty leon was born and raised in Gilbert, Arizona. After graduating high school in 2007, he moved to Denver, Colorado to attend Johnson and Wales University to study culinary arts and restaurant management. After graduating in 2011 he moved to Saratoga, California to work in the Michelin starred restaurant The Plumed Horse.
After two years of living in California, Colorado was calling and Ty landed a position at one of Denver’s iconic restaurants, Mizuna. Ty was promoted to Executive Chef in 2016 and remained with Bonanno Concepts until he and his business partners left in 2018 to open Bistro Georgette inside of Avanti F&B.
Prior to opening Restaurant Olivia on January 14th, 2020, Ty spent time working and learning in some of the country's best kitchens, including Le Pigeon, Flour & Water and Lilia.
Ty was named Denver’s Best Chef by 5280 in 2020, featured in Zagat’s “30 under 30” and was recently highlighted by the Denver Post as one of “7 Chefs to Watch.”
Ty leon was born and raised in Gilbert, Arizona. After graduating high school in 2007, he moved to Denver, Colorado to attend Johnson and Wales University to study culinary arts and restaurant management. After graduating in 2011 he moved to Saratoga, California to work in the Michelin starred restaurant The Plumed Horse.
After two years of living in California, Colorado was calling and Ty landed a position at one of Denver’s iconic restaurants, Mizuna. Ty was promoted to Executive Chef in 2016 and remained with Bonanno Concepts until he and his business partners left in 2018 to open Bistro Georgette inside of Avanti F&B.
Prior to opening Restaurant Olivia on January 14th, 2020, Ty spent time working and learning in some of the country's best kitchens, including Le Pigeon, Flour & Water and Lilia.
Ty was named Denver’s Best Chef by 5280 in 2020, featured in Zagat’s “30 under 30” and was recently highlighted by the Denver Post as one of “7 Chefs to Watch.”