Q&A with Tyler Wiard
Executive Chef At Elway's

Tyler Wiard is no stranger to rave reviews. From his days as executive chef at Denver’s Napa Café to stints at many award-winning restaurants all over the country, including San Francisco’s Postrio, and Washington, DC’s Citronelle, Wiard has earned a reputation for exciting, colorful and superbly-prepared food. He’s currently executive chef at the wildly successful Elway’s in Downtown Denver and Cherry Creek.  He’ll be repping for the Denver restaurant world on May 14, when he and four other top Mile High chefs will travel to the acclaimed Beard House in New York City to prepare an exclusive “Destination Denver Dinner” for 75 attendees, including food critics, industry professionals and celebrity guests. Denver.org chatted with Tyler while he prepared for the Beard House event.

Denver.org: In your opinion, why has the Denver restaurant scene gotten so many rave reviews lately?

Tyler Wiard: People around the country are finally realizing that Denver is a thriving metropolis. We are not a cow town anymore. We have had great restaurants in Denver for years. Chefs are now being recognized for their talents that rival other cities in this country like New York, San Francisco, Chicago, et cetera. We have also had a few chefs transplant to Denver from other “big” cities who are talking about how talented the culinary scene is in Denver. It is exciting to get recognition for all of the hard work we have been doing in Denver for years.

Denver.org: What’s great about being a chef in Denver?

TW: I believe that Denver isn’t labeled like other cities for what type of food they're known for. Examples are New York: Heavily influenced by French cuisine; San Francisco: California cuisine; Boston: Lobster and so on. Chefs in this town are able to create quite an eclectic mix of cuisines, which makes it interesting for diners and chefs alike. Being landlocked is not an issue anymore as well. Chefs are able to get the freshest ingredients from around the country and from around the world using air transportation. I am able to get South African porcini mushrooms in two days and tuna from Hawaii in one day, for example. In winter, chefs sometimes have the opportunity to ski or snowboard one day and play golf the next — that is how crazy our weather is.

Denver.org: How did you feel being chosen to represent Denver at the James Beard House? What are you going to make for the occasion?

TW: It is an honor. I am working with the most talented chefs in Colorado. This is an amazing opportunity for us to show the city of New York what we are made of. My passed appetizer is USDA Prime Beef Tenderloin Tartare, Iranian Golden Osetra Caviar and Crispy Colorado Potato. My course is Grilled USDA Prime New York Strip, Green Chile Braised Short Rib Navajo Fry Bread, Poached Quail Egg, and Smoked Red Chile Jus.

Denver.org: How would you describe your culinary style?

TW: I like to let ingredients speak for themselves. I don’t like to overwork ingredients. Simple is best. When I put a dish together I never want more than five different items on the plate. I also like to use as much local and organic food as possible.

Denver.org: What dish/recipe of yours is most representative of your style?

TW: The two courses for James Beard are definitely representative of my style. The passed appetizer is decadent. The other course is a lot of horsepower.  I truly enjoy cooking Hispanic-style cuisine. I like to go from eating a great hot dog at a stand to eating a 10-course meal at Guy Savoy in Paris.

Denver.org: Where did your passion for food come from? How did you know that being a chef was your life’s calling?

TW: My passion came from my mother. She was an awesome cook, she didn’t necessarily cook gourmet meals all of the time but she could just make great food. No one will ever be able to make fried chicken like my mother, including me. I never thought that my career would be a chef. To be honest I was not really into college and I was working at a restaurant at the same time. I was going to the University of Colorado and working at a restaurant called Q’s. The restaurant business was and is much more exciting than sitting in a classroom for me. I have a hands-on learning and teaching style and it is perfect for me being in the restaurant industry. I don’t know what I would do if I wasn’t a chef.

Denver.org: When you’re out of the kitchen, what’s your favorite comfort food?

TW: When I am at home I eat chips and salsa at least 5 times a week. The spicier the better. If I am just picking up a quick bite I tend to go to Griff’s for their monster hamburger and Fat Jack’s for the Don Sub sandwich (add jalapenos.)

Denver.org: What are some of your favorite places to eat in Denver? What are some of your favorite dishes to order?

TW: Vesta Dipping Grill, Lola, Solera, Fruition, Barolo, Panzano, Mel’s, India’s, Jax Fish House. I usually just ask the chefs to make me what they want me to eat.