Nelson Perkins   Chef Perkins is a Colorado native who fell in love with food and wine while working in the financial services industry. After attending the French Culinary Institute he returned to Denver to launch the award-winning Colt & Gray restaurant. Saint Ellie, named after his youngest daughter, is a natural extension of Colt & Gray's program in a more casual, bar-oriented, environment adhering to the same standards of excellence and quality. He drinks his Manhattans with Rye.

Nelson Perkins

Chef Perkins is a Colorado native who fell in love with food and wine while working in the financial services industry. After attending the French Culinary Institute he returned to Denver to launch the award-winning Colt & Gray restaurant. Saint Ellie, named after his youngest daughter, is a natural extension of Colt & Gray's program in a more casual, bar-oriented, environment adhering to the same standards of excellence and quality. He drinks his Manhattans with Rye.

  Dion Griego   Dion, a native to New Mexico, has been in Denver for over 6 years.  While in that time he worked at The Kitchen and began his skill/love of making craft cocktails, from then went to open Gerard’s Pool Hall, and finally ended up tending bar at Colt and Gray/Ste. Ellie. He has a unique style of making craft cocktails and loves to make a bartenders choice, especially when he can make it up on the spot! He’s a rum and brandy drinker, but will always throw down on some whisky!

Dion Griego

Dion, a native to New Mexico, has been in Denver for over 6 years. While in that time he worked at The Kitchen and began his skill/love of making craft cocktails, from then went to open Gerard’s Pool Hall, and finally ended up tending bar at Colt and Gray/Ste. Ellie. He has a unique style of making craft cocktails and loves to make a bartenders choice, especially when he can make it up on the spot! He’s a rum and brandy drinker, but will always throw down on some whisky!

 
  Gus   The real boss of the show around here.

Gus

The real boss of the show around here.