Imagine two people with a fiery passion for food and a hunger for something more.
“For us, the feeling that cooking invokes is hard to explain. It’s like how umami is the meatiness of savory dishes outside of salty, sweet, sour and bitter. It’s like the different part of happiness when you feel whole or complete,” said Executive Chef/ Co-Owner of Deshebrado, Jared to #ImFromDenver.
Alyssa, a culinary alchemist who studied at Johnson and Wales University, weaving flavor magic. Jared, a kitchen warrior who climbed the corporate ladder, one greasy dish at a time. This is the origin story of Deshebrado, not a culinary empire built on silver spoons, but a delicious rebellion forged in the fires of side hustles and a healthy dose of serendipity.
In 2017, their dreams became a reality; according to the Deshebrado, website, they’ve “been making quantum leaps in our business since then.” When it comes to cultivating amazing dishes, it’s more than food for them; it’s about memories.
“Alyssa and I share the same passion for creating memories that people can see, taste and smell. Smell and taste are the most primitive of our senses and are regarded as being the most closely tied to memory and knowing we will be part of a couple’s deepest memory for the rest of their lives makes our trials and tribulations worth it when everything is said and done,” he said.
As for long-term goals, they will continue to push the envelope.
“The long-term goal for the business will always be more. To be challenged more, create more and grow more. We serve a widely marginalized market that the industry has seemed to have forgotten about, and we want more couples to know that we are here,” he said.
Deshebrado doesn’t have culinary restrictions, whatever the client wants they get from pastries, Italian, Mexican, American cuisine and more.
Today, Deshebrado stands as a beacon of delicious rebellion. A testament to the power of passion, hard work, and the occasional cosmic shove. And at the heart of it all, Alyssa and Jared, not just chefs, but culinary adventurers, prove that sometimes, the best dishes are cooked with a side of risk and a lot of heart.
