Jorel Pierce
Crafted Concepts | Denver
April 2017
Jorel Pierce’s early food experiences represent the scope of America’s food identity. On one end, he grew up hunting game and foraging for ingredients that his mother would use to make dinner. Then, as a teen, he worked the line at Applebees, feeling the rush of service for the first time while plating boneless wings and fiesta lime chicken. Pierce codified and solidified his culinary knowledge at Johnson & Wales University in his hometown of Denver.
Upon graduation, Pierce spread his wings and immersed himself in the ultra-refined cuisine of Le Manoir aux Quat’Saison in England, soaking up as much knowledge from Chef Raymond Blanc’s knowledge as he could.
Back in the States, a stint at Willie G’s led Pierce to the line of Chef Jen Jasinski’s Rioja. In just 18 months, Pierce climbed the ranks from line cook to sous chef, learning how to manage a team, order ingredients for a bustling restaurant, and, ultimately, how to make inspired food. Jasinski capitalized on Pierce’s talent, and, in 2010, tapped him to partner in the opening of Euclid Hall. Since, Pierce has taken on the role of corporate chef for Jasinki’s Crafted Concepts, overseeing menu development for Rioja, Bistro Vendôme, Euclid Hall, Stoic and Genuine, and soon-to-launch Ultreiain Denver’s Union Station.
