Chef de Cuisine
Originally from Kansas City, KS, Chef Brumback decided to pursue a restaurant career when he enrolled in his high school’s culinary vocational program at 16. Brumback attended the culinary program at Johnson & Wales University in Denver and upon graduation joined the team at The French Laundry, where he learned the meticulous French cooking techniques under Chef Thomas Keller. Brumback then moved to Chicago to work at Michelin-starred restaurant Blackbird, then on to Ria restaurant in the Elysian Hotel. It was after his subsequent time at Grace, under Chef Curtis Duffy, that he embraced more experimental techniques. Brumback then assisted in running Michelin-starred kitchens as Sous Chef and Chef de Cuisine at Acadia and Greenriver respectively. Brumback joined the Hai Hospitality team in 2018 as Chef de Cuisine for the newest Uchi restaurant, and their first outside of Texas, Uchi Denver.