A Cincinnati native raised in Denver, Chef Kayser received his bachelor’s degree at the International Culinary School at the Art Institute of Colorado. Kayser’s career began with a promising start as an apprentice under Master Chef Bryan Nagao, of Mao Restaurant and Hong Kong standout Town. After working through every station in Mao’s kitchen, Kayser landed a position at the Denver institution Mel’s Bar & Grill, a rite of passage shared with some of Denver’s best chefs, including Frank Bonanno, Tyler Wiard, Goose Sorensen, and Blair Taylor. Stints in New York City followed, where Kayser worked in several internationally acclaimed restaurants including serving as Chef de Cuisine at Thomas Valenti’s Ouest. Kayser’s success at Ouest led to a position as Executive Chef at several Richard Sandoval concepts including Zengo, Yotel, and Maya, succeeded by opening The Smith at Lincoln Center and the Downtown Grand Hotel in Las Vegas.
Time in Hong Kong followed when Kayser was tapped by acclaimed chef Laurent Tourondel to take the role of Executive Chef at BLT Steak in Hong Kong. His time in Hong Kong, while exciting, fulfilling and successful, left him dreaming of his family and friends in Colorado and eventually led him to a momentous phone call with Vesta owner, Josh Wolkon, to discuss a great return to Colorado. While he has led kitchens for some of our country’s most notable chefs, Chef Kayser is thrilled to enjoy the culinary freedom and creative outlet of Vesta’s kitchen. Diners can look for Kayser to respect the world cuisine concept of Vesta while bringing a new and fresh approach to the menu format and culinary style of the 19-year old restaurant at 1822 Blake St.