Populus, the nation’s first carbon positive hotel, proudly announces Ian Wortham as Executive Chef for its two new culinary ventures: Pasque and Stellar Jay.
Opening this summer in Denver, Populus has gained national recognition for its distinctive aspen tree-inspired architecture by Studio Gang and its innovative approach to sustainability – both of which will be thoughtfully reflected within its newly revealed dining experiences.
Pasque, located on Populus’ “forest floor”, will serve as a buzzing all-day dining destination, serving breakfast, lunch, dinner, and bar menus comprised of seasonally driven, nature-based cuisine. Its warm and natural ambiance, inspired by the elegant Colorado Pasque wildflower, will provide an inviting space for guests to connect and savor dishes that celebrate the region’s finest ingredients. Featuring an array of vegetable forward dishes and regionally sourced proteins from the land and sea, complemented by classic cocktails and family-owned wines, the menu will highlight the earth’s bounty and let the ingredients speak for themselves.
Stellar Jay, located on the open-air rooftop “canopy” of Populus, will offer a vibrant dining experience with bold shared plates and ingredients transformed by the power of the open flame. The restaurant, a playful nod to the Steller’s Jay bird and the stellar experience afforded at the new venue, will feature a blend of indoor and outdoor seating, allowing diners to be immersed in the breathtaking views of Denver’s skyline and the Rocky Mountains. The menu will elevate fresh ingredients with live-fire cooking, from wild game to classic meats and seafood to fresh produce. Cocktails will be equally lively and bright, making it an ideal spot for social gatherings and celebrations.
Chef Wortham, renowned in Colorado for his imaginative, ingredient-driven food, previously worked as the Chef de Cuisine at Frasca Food and Wine in Boulder, the Executive Chef of Tavernetta in Denver, and at various hotels within Aparium Hotel Group’s award-winning portfolio, including Kansas City’s Crossroads Hotel, and Denver’s Clayton Hotel & Members Club, a MICHELIN One Key hotel. Chef Wortham’s culinary philosophy, heavily influenced by his transformative travels in Italy and Europe, will emphasize a nature-based approach by utilizing the freshest ingredients in harmony with the seasons and championing local producers. Joining Chef Wortham is Curtis Landrum, Populus’ Director of Food and Beverage. The duo previously worked under Colorado’s renowned Frasca Hospitality Group and together at Denver’s acclaimed Tavernetta and have reunited to bring their extensive culinary and hospitality talents to Pasque and Stellar Jay.
“Pasque and Stellar Jay are inspired by the elegance and beauty of nature,” says Chef Ian Wortham. “We’re proud to create food that not only celebrates the flavors, aromas, and artistry of our natural world, but makes you feel good knowing it is sourced and prepared thoughtfully.”
Aligned with Populus’ carbon positive approach, which sequesters more carbon than it emits throughout its lifetime to leave the planet in a better place, both restaurants are designed with sustainability at the forefront. Chef Wortham and the team will work with local or family-owned companies over large conglomerates to make sure that all ingredients are the outcome of profound care, thoughtfully created by experts who know and respect the land. To combat food waste, Populus will be the first restaurant in downtown Denver to utilize unique “Food Cycling” technology from BioGreen360, which diverts 100% of food waste away from landfills and into all-natural compost to be distributed to and used by local farmers. This cycle takes the food from farm to table in sourcing, then back from table to farm with composting, establishing a circular solution for food waste.
Pasque and Stellar Jay will open this summer along with along with a Coffee Bar and walk-up window, flexible lounge and event spaces, a private dining room, and Populus’ 265 modern guest rooms – all of which are managed by Aparium Hotel Group, a pioneer in the lifestyle hospitality industry.
