Team Bios
Josh Wolkon
OWNER
I love dining “experiences.” Whether at home, on a beach, on a farm, on a hike or in a restaurant the combination of food, drink, atmosphere, people, play, laughter, hospitality, conversation and music can combine to create these memorable experiences. I love old buildings. They have a built in character and story that lend themselves to creating something unique and special. Morphing old buildings into restaurants and bars filled with life is an incredibly challenging and rewarding experience. It is a gift to have the resources and creative minds and energy to bring such dreams and visions to reality. With each buildout comes an incredible opportunity to team up with like minded architects, interior designers, graphic designers, chefs, mixologists and local artisans to bring the visions of a menu, a space and a vibe all together. With each new concept has come an opportunity to travel and be inspired by an industry that continues to reach new levels of creativity, design, and originality.
I am blessed to have an incredible team of passionate people who understand this industry and love it. My wife Jen has been with me since Vesta opened and continues to be an integral part of the design and daily decision making process while doing an incredible job with our two young boys. Vesta, Steuben’s and Ace Eat Serve are one big family with nearly 300 members. We work and play together in an environment that encourages fun, parties, creativity, eating, drinking, playing, dancing, philanthropy, community and connecting with people. On the surface, the restaurant worlds of Vesta, Steuben’s, and Ace are entirely different, but a common thread of incredible staff, delicious food and good times make these restaurants sisters. We are incredibly lucky and fortunate to do what we do for a living as we get to see the rewards on the faces of our staff and guests on a daily basis.
Photo Courtesy of Alan Hill Photography
Khamla Vongsakoun
EXECUTIVE CHEF
Ace Eat Serve’s Executive Chef, Khamla Vongsakoun is one of 7 siblings who moved to Colorado at age two. Chef Khamla is of Laotian and Vietnamese descent and was influenced at an early age by the cuisines of both countries. Chef Khamla Vongsakoun boasts an impressive resume with stints at some of the country’s best Modern Asian restaurants including Chef de Cuisine at Tao and Executive Chef at Kittichai in NYC, Executive Chef at Sampan modern Asian and Sous Chef at Buddakan in Philadelphia, Executive Sous Chef at Michael Mina’s Seablue in Las Vegas, and Executive Chef at Quality Italian, Guard and Grace, and Departure in Denver. At Departure, Chef Khamla worked closely with Top Chef-alum, Chef Gregory Gourdet, and the restaurant was considered one of Denver’s best. Chef Khamla brings his signature blend of fun, modern, refined, and balanced Asian cuisine to Ace Eat Serve. When not in the kitchen, Chef Khamla can be found on the golf course, in the stands of a Broncos game, or travelling the world.
MICHAEL KUROWSKI
THE SUGAR DADDY - EXECUTIVE PASTRY CHEF
Born and raised in a small farm town on the outskirts of Green Bay, Wisconsin, Michael found a passion and talent for creating desserts, pastries and cakes at a young age. Michael grew up learning and working alongside his Midwestern grandmother in the family kitchen. In 2011, with a thirst for knowledge, he continued his education by attending Johnson & Wales University, Denver, earning degrees in Baking and Pastry, Culinary Arts, and Food Service Management.
During his time in Denver, Michael worked in bakeries and restaurants throughout the city gaining experience to prepare him for his next chapter. In 2014, Michael began working for the Four Seasons Hotel Denver and became the Pastry chef de partie, creating and developing desserts for EDGE restaurant, custom wedding cakes and desserts for hotel events. In March 2021, Michael embraced his next challenge when he signed on as Executive Pastry Chef for Secret Sauce Food & Beverage, the local restaurant group behind Steuben’s and Ace Eat Serve. Tasked with continuing the production of in-house favorites while
developing the extensive pastry programs for two very different concepts, Michael creates unique, seasonal desserts to complement each restaurant’s distinct identity and cuisine. Make your reservation to experience Michael's delicious creations at Steuben's Uptown, Steuben's Arvada, and Ace Eat Serve.
