With a passion for the culinary industry that began in childhood, born among the farmland and acclaimed restaurants of the New York Hamptons, Byers attended the Culinary Institute of America in Hyde Park, N.Y. His success in culinary education led him to an internship at The Ritz Carlton in Aspen, Colo.,followed shortly by opportunities to open Olives at The St. Regis Aspen Resort under mentor Chef Todd English, and a position as a sous chef at Borgata Hotel Casino & Spa in Atlantic City, N.J. Byers has also previously held the position of executive sous chef at Jill’s Restaurant.
Most recently, Byers served as the executive chef at Sage Restaurant Concepts’ The Corner Office in the heart of downtown Denver for nine years.From that experience, Byers brings back to Jill’s Restaurant and St Julien Hotel & Spa an understanding of global flavors and a strong background in team leadership.
When he’s not in the kitchen, Byers enjoys nearby Jeep trails and the relaxed local vibe of Boulder. With its natural beauty, endless opportunities for outdoor recreation and exploding culinary scene, Byers has an endless love for all things Colorado.
