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Fresh and Sustainable
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Jodie Valenzuela, Executive Chef

In the early stages of her culinary career, Colorado native Chef Jodie Valenzuela briefly worked in Scottsdale, Arizona before she took her talents to abroad to New Zealand. Through her travels to both the north and south islands of New Zealand, Chef Valenzuela was influenced by the country’s rich culture and learned various style of cooking techniques – some of which were learned while enjoying some great, home cooked family style meals.

In 2008, Chef Valenzuela returned to the states where she worked in the kitchen of various dining hot spots in Las Vegas, including Tao at the Venetian Hotel, Rm Seafood at Mandalay Place, and Lakeside Restaurant at Wynn Las Vegas & Encore Resort. After cooking alongside some of the most renowned chefs for 7 years, Chef Valenzuela returned home to Colorado and joined The Oceanaire Denver team in 2015. At The Oceanaire, Chef Valenzuela demonstrates a big love for local and seasonal ingredients, and focuses on simplicity to maintain the integrity of her dishes.

Sous Chef Aaron Buchholtz

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