Chef Brian Meiler

Growing up in Florida, Chef Brian Meiler at the helm of a seafood restaurant in Denver, just makes sense.

Brian graduated in Culinary at North Georgia Tech and has been behind the restaurant stove since he was twelve years old. He opened Bistro Niko in Atlanta for Buckhead Life Restaurant Group, named one of the twenty top restaurants in America by Esquire.

He went on to help famed chef Ford Fry develop his restaurant empire in Atlanta for a seven year stint; during which he opened The Optimist – named Best New Restaurant of the Year by Bon Appetit magazine, Best Seafood Restaurants in the U.S. by Travel + Leisure, and 70 Best New Restaurants in the World by Conde Nast Traveler.

In 2010 Brian moved to Denver to become Chef de Cuisine at JCT Kitchen and Bar.  Since moving to the Mile High City, Brian was named Chef Tournant for Crafted Concepts restaurant group lead by James Beard Best Chef Southwest Jennifer Jasinski and her business partner Beth Gruitch. Brian worked in all five restaurants including Rioja, Bistro Vendôme, Stoic & Genuine, Euclid Hall Bar & Kitchen and Ultreia before being named Executive Chef of their seafood concept – Stoic & Genuine – in early 2019.

 His mission at Stoic & Genuine is to dispel the tired myth of coastal superiority by showing customers the high quality seafood right here in Denver.  As part of those efforts, Brian has shared with us some of his menu items: 

Maine lobster roll, Harvest Moon Bakery griddled roll, fennel aioli, Rebel farms Bibb lettuce.

Tempura soft shell crab, Rocky Mtn Farms heirloom tomatoes, cucumber, sherry vinegar

Palisade Peaches and Burrata, peach vin, cornbread croutons, radish

Wood Grilled Steelhead Trout, summer succotash, charred lemon and old bay chips 

Come visit Chef Brian and the S&G team to experience your coastal cuisine at Union Station in the heart of downtown Denver.