Located inside Four Seasons Hotel Denver, EDGE Restaurant & Bar offers locally sourced ingredients and Colorado-raised beef.
Led by Executive Chef Simon Purvis, enjoy an extensive wine list with over 50 wines by the glass, signature dishes such as wagyu beef grilled to perfection and free-range Boulder chicken, mouthwatering sides like lobster mac & cheese and delightful desserts prepared by our skilled Pastry Chef.
Complimentary valet parking is offered for both lunch and dinner in the restaurant.
Photos by Don Riddle
1111 14th Street
Denver, CO 80202
Daily: 11:00am - 2:00pm
Daily: 4:30pm - 10:00pm
Saturday & Sunday: 9:00am - 2:00pm
Meet the team
simon purvis, executive chef
Chef Simon Purvis’ career has taken him all over the globe, from Berlin to Singapore. In each city, he immersed himself in the local cuisine and developed his menus around tastes that were already familiar there. So it is in Denver where Chef Purvis became the Executive Chef of Four Seasons Hotel Denver and its EDGE Restaurant. The beef is from a Colorado ranch, the lamb from the Rocky Mountains, the striped bass from Alamosa, and much of the fruit is from Colorado’s Rocky Ford Valley. And, of course, there is plenty of game.
“Our menus offer a reason for our local clientele to come back often, and a way for our guests from afar to taste things that they can’t get back home,” says Purvis. His home, by the way, is Portsmouth, England, and he honors it with a mashed potato side dish that is a thoroughly updated take on 'bubble and squeak'.
Given Purvis’ current location, it’s not surprising that his menus are heavy on beef. But the carpaccio is Kobe and the beef tartare is from grass-fed steer. Those steer also make EDGE the only restaurant in Denver serving a dry-aged Kansas City strip.
Since EDGE is open for breakfast, lunch, brunch and dinner, Chef Purvis has extended the steakhouse feel across all those meal times. He’s turned a classic eggs Benedict into Benny on EDGE with crispy pork belly, and put a buffalo burger on the lunch menu. Benny is back at Sunday brunch, joined by a barbeque boneless beef short ribs Benedict and buffalo hash with free-range eggs.
“We want people to feel as if EDGE is their home,” says Purvis. “It’s a place that they can come back to often, not just a special-occasion restaurant.”
zachary rozanski, restaurant sous chef
Born in Columbus, Ohio, EDGE Restaurant Sous Chef Zachary Rozanski actually claims Georgetown, Indiana as his hometown. It was in Georgetown where he fondly remembers helping his mother cook as early as age seven, hoping to score a nibble before dinner was served.
“My biggest inspiration for becoming a chef was my mother,” comments Rozanski. “Her food was always delicious and memorable, and everything was made from scratch.”
At age 15, Rozanski worked at a Mexican restaurant, starting as a dishwasher and then, fine-tuning his burrito making skills as a young cook. His first venture into hotels was in St. Louis, where he began as lead line cook and after three years, was named Chef de Cuisine.
Remarking on his cooking style, Rozanski says, “I would define my food as Southern comfort with a little European flair, as I combine my experiences from childhood. My mother’s family is from Kentucky and Tennessee, and my father is from Germany.”
Having worked with Four Seasons for six years, he mentions that his chef mentors are Four Seasons Hotel St. Louis Chef Bruno Cardone, and Four Seasons Hotel Denver Executive Chef Simon Purvis.
“Chef Simon has shown me more about the bigger picture and has given me the confidence to take EDGE Restaurant to another level,” said Rozanski. “I want my guests to look forward to eating here days before they arrive and then when here, they experience the best cut of meat on the best grill in Denver.”
RYAN SCHMITT, EXECUTIVE PASTRY CHEF
A native of the small Upstate New York town of Hamilton, Ryan Schmitt, Executive Pastry Chef at Four Seasons Hotel Denver, states his earliest memory of baking was with his mom—making apple and pumpkin pies during the holidays.
After attending a vocational school for culinary arts during high school in Brick, New Jersey, Schmitt set his sights on Le Cordon Bleu in Orlando, an affiliate of Le Cordon Bleu Schools North America.
Remembering his first restaurant job at Atlantic Bar and Grill on the Jersey Shore, Schmitt first got a taste of hotel work at Trump Taj Mahal in Atlantic City.
“I bake to make myself happy,” stated Schmitt, “I keep things simple and elegant and try to not over-complicate things.”
Landing a job as Lead Pastry Cook at Carmel Valley Ranch, nestled in California’s Santa Lucia Mountains, Schmitt then relocated to the Los Angeles area for a pastry position at London West Hollywood, which features dining by the culinary team of Gordon Ramsay. He joined the Four Seasons family next at Beverly Wilshire, where he was Assistant Pastry Chef for nearly two years.
Now residing in the Mile High City, Schmitt has already made his mark, showcasing his elegant and modern “sweet treats,” and taking Four Seasons Hotel’s pastry program to the next level.
Commenting on chefs that inspire him, Schmitt commented, “Pastry is a combination of many skills, and not one chef has all the answers. I admire Thomas Keller for his business style, Sébastien Rouxel at Bouchon Bakery for his detail and elegant simplicity, Jordan Kahn for his out-of-the-box plated desserts, Stéphane Leroux for chocolate work and Stéphane Klein for her sugar work.”
SARAH MCHUGH, EDGE EVENTS MANAGER
Hailing from Anchorage, Alaska, Sarah McHugh notes the salmon from EDGE is closest in quality to Alaska's famous fresh-caught salmon.
Spending some time in Scottsdale, Arizona, she finally landed in Denver, where she enjoys exploring new restaurants and sipping fine rums and Italian wines. Sarah loves to travel and has been countless places, such as her favorites: the Caribbean, Italy and Mexico.
Given Sarah's past with hotels and resorts, it's not surprising the level of passion and knowledge that she brings to events at EDGE Restaurant. Her focus on elevating customer experience for each and every event makes EDGE the premier private dining venue in Denver.
"The culinary team is very diverse, hailing from around the globe, incredibly skilled and creative." She said. "Their innovation brings dining at EDGE to a whole new level."
For what drives her, she credits her husband, Mike, who applauds her pride and detail she pours into each and every event.
Special Events & Private Dining
Host your next Private Event at EDGE Restaurant. Offering breakfast, lunch and dinner, EDGE has three glass-enclosed Private Dining Rooms, richly appointed in comfortable furnishings and accentuated with stylish abstract art that echoes the colors of Colorado.
Our Private Dining Rooms can accommodate parties from 4 to 24 guests. The Chef's Table Private Dining Room features an exclusive look into the kitchen, with a glass wall and a private entrance for full kitchen access. Guests have direct views of the grill and carving station and can see all of the behind-the-scenes activity.
In addition, EDGE offers an outdoor patio, ideal for intimate corporate gatherings or social soirees. Our contemporary patio lounge furniture sets the stage for an urban cocktail party, girls' night out or afternoon drinks alfresco.
Private events may be customized with a visit from our Executive Chef Simon Purvis. We can plan your meal to be interactive, with a tasting and commentary from the culinary team, or we can leave you to enjoy the privacy of the space. EDGE Restaurant will push your next corporate or social gathering over the EDGE with modern luxury.
To book a Private Dining Room, contact Sarah McHugh at email@example.com.
Click here to experience a virtual tour of EDGE Restaurant & Bar.