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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.

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Kevin Burke

Kevin was part of the opening team of Colt & Gray as the Bar and Beverage Director.  Saint Ellie was launched to provide a more casual venue that focused on craft cocktails and well-made food. Long considered a beverage nerd amongst his peers he is now certified after recently passing the B.A.R.5 exam with distinction in January 2017.

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Minetta Gould

A. Minetta Gould is a third generation barmaid working in the service industry since she was ten years old where she began by serving burgers and pie during bingo at the local VFW. Fifteen years later Minetta's gateway into bartending was fueled by curiosity and a hilariously tragic dating life that brought her through the country--Michigan, Idaho, Arkansas, Massachusetts, and now happily in Colorado. She's in the 2016 Class of Eater's Best Bartenders, has been a Bartender in Residence at the Museum of Contemporary Art Denver, guest bartends across the country, and joined Ste. Ellie since 2015.

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Tharon Weighill

Tharon Weighill is originally from San Francisco, where he studied at Le Cordon Bleu. It was there that he discovered his love for molecular gastronomy. Unlocking this passion lead to a deeper understanding of what is needed to craft a truly innovative culinary experience.

This drive to evolve his skill set brought him to Denver; where he worked for Troy Guard at TAG and Guard & Grace. From there Tharon went on to The Squeaky Bean and created a brunch menu so delicious and beautifully plated it won Best Brunch in Denver by 303 Magazine.

Now he brings his culinary artistry to Ste. Ellie with a menu that showcases a playful use of fresh and seasonal ingredients.