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Like a big hug at the end of a long day.

With one arm around modern home-cooking and the other out-stretched around a chic, ambient, fire-lit setting, Second Home Kitchen + Bar delivers modern American home cooking with spins on timeless favorites. In a space that evokes a sense of style and ease, Second Home offers an honest menu accompanied by an abundant selection of hand-crafted American micro-brews and international wines – without pretense and with all the comforts of home. Second Home puts both the main kitchen and a large in-house rotisserie to work to offer a complex, yet familiar semblance of meat, poultry and fish dishes. A variety of artisanal pizzas arrive straight from the restaurant’s brick oven to the table and side dishes are classic accompaniments to the comforts found in each and every meal. Relax in a setting that recalls cozy weekend getaways, while indulging in the fine food of a cosmopolitan restaurant. In no time at all, you’ll be calling this urban retreat your second home.

Second Home

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Executive Chef

Jason Brumm

Colorado native Jason Brumm returns to his home state to helm Second Home Kitchen + Bar in Denver. Brumm brings to the restaurant not only a mastery of his craft but the knowledge gleaned from working around the globe—from Northern California and Tennessee to France and Italy. “I cook modern American food, but it’s always been influenced by the diversity of my experiences,” he says. “Being able to share that where I grew up is really a thrill.”

His experience also afforded him the great opportunity to compete on Food Network’s Chef Wanted with Anne Burrell where he was chosen for the Second Home exec chef position, which aired in October 2013. The competition pitted him against four other culinarians for the executive chef role at Second Home in a test of culinary prowess, management skills, and business acumen.

Prior to Second Home, the industry veteran with 18 years’ experience has served in a back-of-house leadership role at restaurants throughout the U.S., including most recently director of culinary operations at Strategic Hospitality and executive chef of the group’s Merchants Restaurant in Nashville, TN. He also helped open P.J. Clarke’s in Washington, D.C., the first location of the brand outside of New York City. Brumm opened and was managing partner and executive chef for nearly four years of Radius10, which was voted “Best Restaurant & Bar” by the Nashville Scene reader’s poll.

As a teenager, Brumm began in the food industry working as a dishwasher at the Marriott Courtyard in his hometown of Boulder. There, he had the opportunity to get behind the stove, and realized he had a passion and aptitude for the culinary arts. Brumm attributes his love of food to growing up in a family that traveled and dined across the country together. He went on to attend the Culinary Institute of America in Hyde Park, NY, graduating in 1996 before heading abroad to work in Michelin-starred kitchens in Toulouse, France, and Rome, Florence, and Sardinia, Italy.

When not behind the stove, Brumm enjoys spending his time with his wife and their two children. When he has free time, he loves to ski, golf, and listen to audio books with his family.

 

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