Chefs
Danny Jenks
Twinsburg
Executive Chef Danny Jenks works side by side with Chef /Owner Brandt Evans in the Twinsburg location of Blue Canyon Kitchen & Tavern. As a Culinary Institute of America graduate, Jenks was inspired by dining at Blue Canyon savoring a Rib Chop with Smoked Blue Cheese Maple Butter, being “the best steak I’ve ever had.” A few weeks later, he was introduced to Chef Brandt at a cooking demo in the Sur La Table sitting in the front row asking questions upon questions feeding his culinary appetite. That evening, he inquired about a position and within two weeks, Jenks became a part of the culinary team lead by Chef Brandt Evans.
Having the passion for cooking, Jenks completed his internship in 2001 at the Baricelli Inn in Little Italy working under Chef Paul Minnillo which lead him to his first culinary position at the Cameron Mitchelle Restaurant in Woodmere, Ohio. During his four years with Cameron Mitchelle, he worked in various positions and in time he became one of their best “fish cutters” and lead trainers.
Jenks next move was to the Blue Canyon in September 2005. Starting in Pantry, Jenks worked his way through the hot line where Saute became his comfort zone. From that point on, his culinary career escaladed into all avenues in the back of the house, working his way from Private Dining Chef, Sous Chef, Chef de Cuisine up to Executive Chef.
One of his favorite aspects of being a Chef at Blue Canyon is working with fresh seafood. On Saute, he watches his creation progress from the whole fish to the main dish. Jenks could see his succession from scaling, filleting, skinning, portioning to the seasoning and sautéing then to watch his creation become the center of attention at the guests table.
His respect for flavor also drives his artistic cuisine and while living in a city where the seasons are so vast, they can really define the flavors that are fitting to the guests’ demands. He takes advantage of that and utilizes the season’s best ingredients to his daily features and captures the season with every dish.
Jenk's roll in Blue Canyon’s Kitchen is vital as he takes on the responsibility of purchasing, food cost, daily features, private dining menu creations and so much more but most important he inspires those around him to strive to do better and gives guidance to make the Kitchen crew work as one.
Larry Coffman
Missoula
Laurence Coffman is Executive Chef of Blue Canyon Kitchen & Tavern Missoula. Coffman has been with the Blue Canyon since conception, starting as ExecutiveSous Chef in Twinsburg under the tutelage of Chef Brandt Evans, and moving to the Missoula Blue Canyon as Executive Chef in 2007. Prior to his career at Blue Canyon, Coffman worked under Chef Brandt at Kostas in Cleveland, Ohio, and was Sous Chef at the Hilton Garden Inn in Cleveland Ohio.
Scott Coffman
Rockwall
Chef Scott Coffman is dedicated to his dishes, customers and creativity. He finds inspiration atBlue Canyon Kitchen, Tavern andWine Bar from its waterfront atmosphere, seasonal flavors and even the weather. For instance, a popular feature inspired by Coffman tapped into a popular Texas cocktail, a margarita ceviche with fresh citrus, real sugar cane and tequila. Coffman's most rewarding achievement is to surprise and see diners' reactions to new flavors and texture combinations.
"I aspire to know as much as possible about many varieties of food and flavors so that I can further Blue Canyon's creative menu offerings," said Coffman. "Diners willnot be able to duplicate their Blue Canyon dining experience anywhere else."
Chef Scott met Executive Chef Brandt Evans, founder of Blue Canyon Restaurants, at the age of 17, while both worked at the celebrated Kostas restaurant in Tremont, Ohio. When innovative Chef Evans opened his own restaurant, Coffman began his decade long apprenticeship. Shortly after Evans decided to move the Blue Canyon concept south, Coffman was named Executive Chef of the lakeside Rockwall, Texas restaurant. Coffman learned to run a successful kitchen, think outside the culinary box and have fun with his diner's palates.
Began cooking at an early age, the kitchen philosophy at his home was the one who cooked a meal would not be responsible for doing yard work. "I preferred peeling potatoes over pulling weeds and was quickly motivated to work in the kitchen."
Throughout his career in the food industry, Coffman has experienced several cuisine genres ranging from sushi to Italian, but finds a natural knack for Blue Canyon's creative American cooking. His apprenticeship enabled him to experience all aspects of a restaurant kitchen from the salad station and grill to working his way up to Executive Chef.
Coffman now finds himself creating Blue Canyon's nightly features, working on seasonal menu dishes with Evans and maintaining the upstanding quality standards with food and staff that Evans intended when he created Blue Canyon. A happy and enthusiastic staff ensures Blue Canyon communicates culinary passion and quality in every dish.
Blue Canyon Restaurant and Tavern has been serving its savory dishes since June 2004. Restaurants are located in Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont. with plans to expand to Perrysburg, Ohio, Duncanville, Texas and Orlando, Fla.
Hugh Yates
Kalispell
With a professional approach to the art of food, Hugh Yates showcases his culinary talents in every dish he produces. As a young graduate from North Idaho College, Yates walks away with a degree in the Culinary Arts Program along with a National Restaurant Association Sanitation and Safety Certification. In 2002, he began his journey into the Chef’s world working various positions in the Kitchen. Yates has experience as lead Cook, Manager, Kitchen Supervisor, Sous Chef and moved his way up to Executive Chef with Blue Canyon Kalispell.
Yates has been with the Blue Canyon family in many facets. He opened the Blue Canyon in Missoula, Montana under Chef Larry Coffman in 2006 as the Lead Line Cook working his way up to Executive Sous Chef. For two years he worked under and studied from Chef Coffman… Chef Brandt Evans protégé, until he was offered a position with Blue Canyon’s sister company, Gateway Hospitality Group, as Executive Chef for Billings Hilton Garden Inn in Montana. His knowledge of business and culinary creativity inspired him to work independently and start up his own business in the wine and coffee business designing coffee blends while working with beer, wine and cocktail menus.
In March, 2010, Yates found his passion for cooking leading him back to Blue Canyon and Hilton Garden Inn, this time in Kalispell, Montana. He accepted the Executive Chef position and oversees the day to day operations of the kitchen from food and labor cost, hiring and training for new team members, quality control and sanitation.
Influenced by Blue Canyon’s style of gourmet comfort food has perpetuated his approach in re-working classic dishes, comfort foods and utilizing products to their fullest capacity. “I enjoy the challenge of bringing in whole products, from breaking them down to thinking of ways to use the bi-products. In a kitchen, everything has a use; I hate to waste food and want to get as much out of it as possible. I like to be able to layer flavors in a dish and use raw product, which allows you to import more flavor and influence dishes more drastically. Lately I’ve enjoyed using a lot more grains and legumes to add the layers I am looking for. ”
