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.
I grew up on a 500-acre dairy farm in western Maryland. We raised beef cattle, pigs and chickens while milking 300 cows, twice a day. Days started around 2am and ended when the sun went down. We had giant gardens and corn fields, as far as the eye could see, where I spent many summer mornings and nights until I was old enough to work in the hay barn and eventually the milking parlor. My granny, an amazing woman, fed us and all the farm hands, breakfast, lunch and dinner. It was around these tables that I understood kinship and community. She also ran a kitchen for the biggest restaurant in town. It was in her kitchen that I understood
value of food and how it brings people together. My culinary journey has taken me to every coast. As a young cook, I worked for the Patina Group in Los Angeles, I was a tournant travelling from one Joaquim Splichal restaurant to another. Soon after, I was in Philadelphia working with James Beard award winning chefs like
Roy Yamaguchi and Mark Vetri, before landing my first executive chef job. I spent 10 years in NYC and 2 years in the Shenandoah Valley managing the culinary side of an 800-acre organic farm. Everywhere I have gone, I have worked for the farmer - that is what has brought me to Potager.
Paul Warthen - 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
Scott Ericson & Eileen Scala- Assistant Manager/Wine Buyer
As a native New Yorker, Eileen Scala did her research before moving to Denver and kept finding Potager at the top of her list of restaurants to become a a part of. After trying on many hats - fashion design production assistant, pre-school teacher, vineyard caretaker and race car driver to name just a few - it was Eileen's passion for wine that kept drawing her back to the hospitality industry. Eileen became a certified sommelier in 2017 but she still loves serving guests and being an active member of the restaurant floor staff. In her spare time, Eileen enjoys walking her boxers - Cooper & Butcher, suffering through marathon training, adding to her vinyl collection and rooting for the Yankees. But most importantly, Eileen loves drinking wine and reaping the benefits of living with a talented chef, her partner-in-crime, Paul. She is thrilled to be a part of the Potager family.
Scott joins the team at Potager with nearly two decades of restaurant experience. Before Potager, he worked at Sushi Den for ten years and most recently ran the bar program at Vesta. He is a Denver native and loves all that Colorado has to offer. When Scott isn't working, he's traveling, camping, hiking, playing sports or he's most likley drinking sherry or a glass of sparkling rose.
Erin Suiter - Service Staff Manager
Erin, a native of Virginia, has worked in the food service industry for over 18 years. She earned degrees in both the Culinary Arts and Hospitality Management from the American Culinary Federation. Although Erin has worked in several kitchens, the front-of-house is where she is most at home. Erin has experience as hostess, cook, server, bartender, barista and manager in various restaurants, hotels, resorts and catering companies from New Zealand to the Mid-Atlantic to Breckenridge, CO and now, Denver. Erin loves to plant and grow assorted gardens. Other favorite hobbies are cooking, using garden ingredients and photographing flowers. Her most exciting endeavor is the Potager garden. Erin finds Potager not only professionally fulfilling but also personally satisfying because she shares the same sentiments of enjoying a meal and its entire experience with people.