Our TEAM

 
ChelseaLittle.jpg

Chelsea Little

Bar Manager

        Chelsea was born in Wisconsin and spent most of her childhood there until moving to Saint Louis Missouri where she attended culinary school. This is where she discovered that the  hospitality business was her yellow brick road to a life filled with passion, really delicious food and libations.

        After a handful of years in the kitchen she made the decision to transition into the front of the house where she delved into discovering her passion for wine and spirits.  Growing in the restaurant scene in St. Louis, Chelsea found herself immersed in the rich culture that is the farm-to-table movement and fostered her lifelong love of sustainable agriculture and biodynamic practices.  After visiting Colorado frequently for almost a decade, she made the move west and landed herself in Denver. Managing several successful bar programs in Denver, she is humbled and proud to be apart of opening team of Safta and cannot wait to provide the community with delicious beverages.

Image uploaded from iOS (4).jpg

lEA pERZ

Sous Chef

        Born and raised in Detroit, Michigan, Lea was an athlete for most of her life, eventually receiving a soccer scholarship to Western Michigan University. It wasn’t until several years later when her love for cooking would develop. She first worked under famed charcuterie guru, chef Brian Polcyn at his restaurant, The Forest Grill. It was under his guidance that her  passion for cooking grew and she later went on to attend the Culinary Institute in upstate New York. After a few years working in the city, Lea had a brief stint working for the Four Seasons, which took her from New York, to St. Louis, to Atlanta.

After living in Atlanta, she decided to leave the hotel scene and she worked as a line cook in the both fine dining and high volume restaurants of Chef Ford Fry. She then made the move to Kimball House in Decatur, GA under the extremely talented Chef Jeff Wall. When Chef Wall received an opportunity to open a restaurant in Denver, he brought Lea along, and she helped him open Hearth & Dram as a Sous Chef. Lea now comes to the Safta team as a sous chef, and is excited to learn under Chef Alon Shaya.

 
IMG_2193.jpg

Josh Gordon

Sous Chef

        Josh began his career in food service in Boulder, Colorado working as a cook in restaurants while attending college.  Realizing a passion for food, after graduating from CU Boulder, he attended the Culinary School of the Rockies where he gained a foundation in cooking technique and culinary arts.  After working for several years in a local fine dining restaurant, he then moved back to his hometown of Chicago for several years of product and flavor development and corporate culinary work.

        But, the mountains were calling his name again, and Josh moved to Bozeman, Montana where he became the chef of a modern Mexican restaurant.  After 4 years years in Bozeman, he returned to Denver and joined the crew at Safta. When he's not working, he can be found skiing or on one of the local mountain bike trails, he also loves to research and try different cuisines, the unique menus of Chef Alon Shaya is part of what attracted him to join Safta.

 
LilianaMyers.jpg

Liliana Myers

Pastry Chef

        Liliana Myers has been in the food industry since her days working at Lindell Delicatessen in her hometown of Long Beach, New York. After graduating from high school, Myers moved to Pittsburg to study Chemical Engineering at Carnegie Mellon University. After one year, she headed to New York City to pursue her true passion – pastry.
           Myer’s informal education started at Thomas Keller’s Bouchon Bakery, where she worked as a pastry cook. It was there and at Bar Boulud that Liliana learned to perfect the production of macarons, and developed a love for French pastry. She decided to move to France where she landed a position at La Feniere as a pastry and savory cook. Here, she produced desserts for both the Two Star Michelin gastronomique restaurant, as well as the bistro. After returning to New York, Myers worked as a pastry sous chef at various French restaurants, including the One Michelin Start restaurant Rouge Tomate, where she created sustainable and nutrition-forward desserts, aligning with the restaurant's ethos.
           In 2013, Myers relocated to Boulder, Colorado, where she worked as Executive Pastry Chef at The Mediterranean Restaurant, Brasserie 1010, and Via Perl, with some front of house experience as General Manager at The Bakery at the Mediterranean. Liliana is excited to join the team at Safta, where she'll create desserts and pastries to reflect the modern Israeli menu, celebrating the region's signature ingredients like orange blossom, pistachios and figs.

CarolineGray.jpg

Caroline Gray

People Operations Coordinator

        Caroline is a native of Lexington, KY who first developed her love for all things culinary in her grandmother’s kitchen. She is passionate about good food, art and travel and the experiences they help create. These mutual loves guided her to study at Tulane University in New Orleans, LA where she graduated with a degree in Spanish. She has since lived in Argentina, Sicily and Spain, completing her Master’s in Event Planning and Management at the Instituo Europa di Design in Madrid.

        She moved back to Lexington in 2016, where she completed a B.A. in Studio Art at the University of Kentucky.  Caroline is beyond excited and proud to be a part of the dynamic management team at Safta promoting culinary growth, culture and creativity in Denver. Outside of work she loves traveling, writing postcards, making art, and always enjoys a good glass of wine.