Sean Stengel, Chef de Cuisine
We are thrilled to announce Sean Stengel now serves as The Nickel’s Chef de Cuisine. Prior to joining The Nickel, Sean worked with noted chefs including Theo Adley, Brian Lockwood and Jared Sippel at restaurants The Squeaky Bean and Frasca Food & Wine; Stengel also worked with restaurants Black Cat in Boulder, CO and Le Cilantro in Arles, Bouches-du-Rhone, France. Stengel launched his culinary career in France the day after he graduated from the Leeds School of Business at the University of Colorado, where he found his way to Le Cilantro, a one-star Michelin rated restaurant.
Russell Stippich, Executive Sous Chef
Russell Stippich moved to Colorado from Wyoming in 2010 and began working at Frasca Food and Wine. After two and a half years working at Frasca, training under Brian Lockwood, Jared Sipple, and Lachlan Mackinnon-Patterson He felt it was time to explore other styles of cuisine. He moved to Denver in October 2013 to open Acorn and work with Chef Steve Redzikowski. He currently resides at The Nickel as our Executive Sous Chef He is in constant search for new ideas, ingredients, and techniques to improve the dining culture of Denver, and Colorado as a whole.
Chip Travelute, Sous Chef
Chip Travelute currently serves as a Sous Chef for The Nickel, and possesses an impressive Denver-based culinary background. Prior to joining The Nickel, Travelute previously worked with Vita Restaurant, Charlie Palmer’s District Tavern and led café|bar as its Executive Chef. Travelute graduated from Johnson & Wales University in Charleston, SC and possesses a degree in Culinary Arts.