Nicholas Ames graduated from the California Culinary Academy in San Francisco in 2001. While in school, he began his career at the immaculate Fifth Floor restaurant at the Palomar Hotel in downtown San Francisco. Nicholas continued his training in the Bay Area for another 8 years, working under critically acclaimed chefs such as George Marrone, Daniel Patterson, and James Shyabout. After gaining years of valuable experience in San Francisco, he moved to Tokyo where he gained a deep appreciation for the food, culture, language, and dedication to the culinary field. He then returned from Japan and moved to Denver where he began working with John Broening, the owner of Spuntino, and helped him transform his gelato shop into a full service restaurant, which consequently won 5280 Magazine’s “Best New Restaurant” award in the same year. Spuntino is where Brandon Bortles became acquainted with Ames and his culinary dexterity. In 2014, Bortles approached Ames to offer him the Executive Chef position at Abejas Bistro in Golden, CO. Since the restaurant’s opening in August 2015, Ames has crafted an ever-evolving menu to reflect the season. Using this thoughtful technique, he reinvigorates an excitement and appreciation for food among diners. With his unique vision and culinary skill, Ames has transformed the Golden dining scene as well as gain critical recognition from various publications such as Zagats, 5280, Dining out and Westword Throughout his career, Chef Nicholas Ames has proven to have a valuable presence in the culinary sphere by consistently creating dynamic dishes that boast an appeal to both the eye and the palate.