Chef Amos Watts has returned to Denver after spending the last 7 years cooking in kitchens from Miami to Northern California, most notably as Sous Chef of Cyrus in Healdsburg, CA.
As a child, spending summers on his family’s farm in Southern Illinois taught Amos about growing fresh vegetables and understanding seasonality. “Seasonality was taken for granted in my family, you just didn’t eat tomatoes or corn when they were not in your garden.”
He brings that philosophy and experience to Jax Fish House, “I look at cooking as a craft that I am always improving. Jax has given me the opportunity to work with a group of people committed to putting out the best food possible, using the freshest product available.”
A native of Denver, Sheila was first introduced to food and cooking by her father, an avid food lover and cook. While at Florida International University playing soccer and studying biology, she indulged in her culinary cravings and explored the wonderful and varied south Florida cuisines.
Imparted with the respect and passion for food instilled in her by her father, Sheila chose to continue her education, and graduated from the Colorado Art Institute with a degree in the culinary arts. Starting out in delis and bakeries prior to and during school, Sheila discovered her love of energy and the enthusiasm kitchens can have. While completing her culinary education she worked as a line cook at several Denver restaurants. Sheila was part of the opening crew at Jax Fish House, Denver. She was under the guidance of select few that has helped put Denver on the national culinary map. The creative challenges brought to her as she was promoted to Sous Chef under the guidance of Dave Query and Jamey Fader.
Sheila became Chef in the summer of 2002, where she immediately made her mark be receiving the accolades of best seafood by 5280 magazine, Westword Magazine, City Search, Rocky Mountain News. Sheila has donated her time and talent to the Great Chefs of the West Liver Foundation, The Kidney Foundation, the Chefs up Front (S.O.S.), the Do at the Zoo, and Project Angel Heart to name a few. In 2009 Sheila became the Executive Chef of Jax Fish House Boulder and Denver.
Tim Harris hails from the little hamlet of Loudonville, New York. He heeded the call to come West and packed up the car 28 years ago. We think he was employee number 2 in the Big Red F Restaurant Group, before it was even the Big Red F Restaurant Group. He met Dave at Catacombs Bar at the Hotel Boulderado all those years ago and helped open and run Zolo Southwestern Grill. In 1996, we made the move to the big city, Denver that is, and opened Jax Denver. Tim has been behind the bar ever since.
Four times voted Denver’s best bartender you can often find Tim singing show tunes while cutting limes or flinging raw oysters from the shell across the bar to his partner in crime, Chris Winding.
Tim’s famous or ‘infamous’ (if you drink too much of it) infused rum, aka ‘bug juice’ recipe, will follow him to the grave.
Tim’s beverage of choice? Vodka martini, shaken, not stirred.