Teri has been in the restaurant business since 1981, cooking professionally for 35 years.
Teri and her dad, Tom, opened Potager Restaurant May 28, 1997.
She not only designed both of her own restaurants, but has worked on several other restaurants and home design projects. She was an early leader in the farm to table movement in Colorado and in Missouri - dedicated to the idea the best tasting food is eaten in season from local farms and ranches. In addition, she believes that the meal is at the center of human experience. It is at the table where we are nourished, enjoy an essential source of life, come together with friends, family and connect to tradition.
Teri attended California Culinary Academy in 1985 and has had a career working in kitchens in San Francisco, Seattle, St. Thomas, Denver and Missouri.
Teri is a prolific artist and creative thinker.
Luke is a Colorado native, and has been cooking professionally for ten years. After graduating from Johnson & Wales University, Luke moved to California to refine his skills, and to learn about farm to table cuisine.
He moved through the ranks of many great restaurants in Santa Cruz, Berkeley and San Francisco. His passion and creativity flourished as
sous chef at nationally recognized Gather Restaurant in Berkeley. Before moving back to Colorado, Luke helped open The American Eatery in San Francisco's famous Ferry Building.
Luke is delighted to be back in his home state working with inspired colleagues,and exceptional ingredients at Potager.
Teri Rippeto - Executive Chef & Owner
Luke Hendricks - Chef de Cusine
1109 ogden street denver, colorado 80218 p. 303.832.5788
dinner service tuesday-saturday 5:30p-10p
A good kitchen respects it's sources and chooses ingredients that are sound, seasonal and locally grown. Good service at the table respects the kitchen - linking it to the diner, coordinating choices of food, wine and maintaining comfort and relaxation necessary for a enjoyable meal.
potager is made up of a team of incredibly hardworking folks committed to the beliefs and philosophies of the restaurant.
None of this would be possible without each and every one of them....past, present and future.
r e s t a u r a n t & w i n e b a r
Sous Chefs - Jenni Middleton & Stephen Ohl
Jenni was born and raised in southern California. She has been professionally cooking for five years. Her free time is spent foraging and hiking. What she likes most about Potager is that its's not just a restaurant, but a lifestyle.
Stephen, a Colorado native and graduate of Johnson & Wales University first started his career in fine dining at a farm to table restaurant in Seattle. Since returning home to Colorado he has honed his skills at four star/four diamond establishments and under a James Beard Award winning chef. Stephen has found a home here at Potager where he relishes the opportunity to conceptualize and execute daily specials with all the wonderful produce Colorado has to offer.
Anthony Lygizos - Assistant Manager/Wine Buyer
Anthony comes to Potager by way of Chicago and 15 years of restaurant experience. He has held positions from cookie baker, to busboy, to host, to bouncer, to bartender and finally sommelier at places from Paradise Bakery, The Little Nell and Ace. He brings a love for the business, for wine and the belief that wine should be approachable and fun. He loves turning people on to new wines and Potager is a great fit because of it’s unpretentious and welcoming attitude. When Anthony isn’t working, he’s riding his bike, running, playing golf and smoking meat in his new smoker.