MEET THE CHEF: Trevor Schultze of Blue Agave Grill in Denver, Colorado

denvercolorado

Sep 19

Written By Contributing Writer

BY TRIPVEEL EDITORIAL STAFF | September 2020

Tripveel sat down with Executive Chef Trevor Schultze of Blue Agave Grill in Denver, Colorado.

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?

Nowhere near the Southwest actually! I find more inspiration from different chefs pushing the limits in their respective cuisines.

Tell our readers an interesting fact or two about yourself.

I’m actually colorblind, which presents challenges when it comes to creating tasty, yet also visually impressive dishes.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Kobe beef tenderloin. The only thing that could make a beef tenderloin better is the addition of beautiful marbling of kobe beef!

What are three ingredients that you simply couldn’t live without?

Salt, lime and chipotle.

We love the art behind plating. What do you love about designing the perfect dish?

I struggle with using color for visual appeal, so I focus on contrasting textures and flavors that compliment each other.

Tell us about one of the most creative dishes you’ve created?

I think Southwestern flavors pair wonderfully with Asian ingredients. One dish we created was Slow-cooked pork trio with wonton crisp, chipotle-miso aioli, apple-sake glaze, and sweet and spicy pickled carrot.

Share your most recent awards and accreditations with us!

We’ve won “Top Chef of Northern Colorado” four out of five years, “Best Mexican Restaurant by NoCo Style and “First Place for The Taste” during the last two years.

What are some of the latest trends you’re seeing in top restaurants across the globe?

Takeout! (thanks Covid, haha). Plant-based proteins and other vegetarian options are also popular.

What’s your favorite cocktail or drink of choice?

I love seasonal beers or anything with whiskey!

What do you love about being Executive Chef at Blue Agave Grill in Denver, Colorado?

I oversee seven restaurants amongst four different concepts. I enjoy the diversity between them be it writing menus, working side-by-side with our veteran staff members, as well as helping out and coaching our newer cooks.

MAKE A RESERVATION AT BLUE AGAVE GRILL

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Contributing Writer

MEET THE CHEF: Trevor Schultze of Blue Agave Grill in Denver, Colorado

Tripveel sat down with Executive Chef Trevor Schultze of Blue Agave Grill in Denver, Colorado.

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?

Nowhere near the Southwest actually! I find more inspiration from different chefs pushing the limits in their respective cuisines.

Tell our readers an interesting fact or two about yourself.

I’m actually colorblind, which presents challenges when it comes to creating tasty, yet also visually impressive dishes.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Kobe beef tenderloin. The only thing that could make a beef tenderloin better is the addition of beautiful marbling of kobe beef!

What are three ingredients that you simply couldn’t live without?

Salt, lime and chipotle.

We love the art behind plating. What do you love about designing the perfect dish?

I struggle with using color for visual appeal, so I focus on contrasting textures and flavors that compliment each other.

Tell us about one of the most creative dishes you’ve created?

I think Southwestern flavors pair wonderfully with Asian ingredients. One dish we created was Slow-cooked pork trio with wonton crisp, chipotle-miso aioli, apple-sake glaze, and sweet and spicy pickled carrot.

Share your most recent awards and accreditations with us!

We’ve won “Top Chef of Northern Colorado” four out of five years, “Best Mexican Restaurant by NoCo Style and “First Place for The Taste” during the last two years.

What are some of the latest trends you’re seeing in top restaurants across the globe?

Takeout! (thanks Covid, haha). Plant-based proteins and other vegetarian options are also popular.

What’s your favorite cocktail or drink of choice?

I love seasonal beers or anything with whiskey!

What do you love about being Executive Chef at Blue Agave Grill in Denver, Colorado?

I oversee seven restaurants amongst four different concepts. I enjoy the diversity between them be it writing menus, working side-by-side with our veteran staff members, as well as helping out and coaching our newer cooks.

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