Chef Philip Kendzior has always felt at home in the kitchen. Kendzior’s mother, a creative cook herself, sparked his interest at an early age. Growing up loving Brussels sprouts, stinky cheese and sweetbreads, he has developed an eat-all-love-all passion for food. Possessing the natural ability to demonstrate his craft to others, Kendzior has blazed his own path into the home kitchen to better educate the hobby cook. Basic fundamentals and tricks of the trade are demonstrated to make every day meals more exciting and easier to prepare. Menus are developed, prepared and devoured with friends and family in a dinner party setting. Shiraz braised beef, short ribs with crisp truffled cheese, and raviolis with steamed greens become accessible to everyday cooks. A graduate of the American Culinary Federation apprenticeship program, Kendzior began his culinary career at the Sheraton DTC in Greenwood Village, Colorado. Since then he has traveled extensively while working with some of the country’s finest chefs. Career highlights include working with such renowned chefs as: Mark Fischer, chef/owner of Restaurant SIX89, a recent stint to California’s Napa Valley where he joined Thomas Keller at Bouchon Bistro and three years at the playful Cowboy’s Restaurant in Snowmass Village, Colorado. Kendzior’s multi-faceted experience also includes working on an Alaskan photography charter boat where the day’s catch would become his nightly creation. He has also had the pleasure and powerful education of stagiers (intensive internships) with such acclaimed chefs as Frank Bananno of Denver’s Mizzuna, and Tom Colicchio of New York’s Gramercy Tavern.