Meet Cliff Blauvelt | Owner

We had the good fortune of connecting with Cliff Blauvelt and we’ve shared our conversation below.

Hi Cliff, can you talk to us a bit about the social impact of your business?
After 20+ years in the restaurant kitchens and kitchen life my wife and I teamed up together and decided it was time to take alcohol out of the equation. The restaurant world is stressful. It’s also really fun, fast paced and exciting. It has a bar and booze becomes a coping mechanism for the stress, a reward for a good job, a reward for a hard day and drinking is a passage so to speak. As time went on mental health, wellness, pay and benefits became super important. I wanted to find a way to create a space for people that was healthy and the employee was a priority. I became a certified peer support specialist to take it one step further. I felt it was important to walk the walk and make this a priority. The majority of our team doesn’t drink and feels supported in their lives from us as well. Happy people make happy food and experiences. Pretty simple concept but takes some dedication.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Collaboration and having fun are at the forefront in the kitchen. Everyone is expected to bring ideas and make specials. Constructive feedback is expected. The goal is to assist in the growth of each team member. They get the opportunity to gain the experience and knowledge that will help them archive their goals. You get out of your employees what you put into them. I like to call it level up management. The line cooks leave with the abilities of a Sous Chef. Sous chefs are able to be Executive Chefs. Empower the people!

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Denver has a decent mix of staple restaurants and new spots. You have to go El Taco de Mexico, Steuben’s, Cart Driver, Hop Alley and Work & Class. Redeemer and Blue pan for pizza. Restaurant Olivia and Tavernetta for dope pastas. Brasserie Brixton, Yacht Club and Nowhere Coffee are my neighborhood go to’s as well.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
C.H.O.W. (Culinary Hospitality Outreach Wellness)has provided me with the opportunity to become the peer support. C.H.O.W. continues to be the leader in mental health for the industry. Eat Denver is a great organization that has amazing educational resources as well. Through both we now have a multitude of resources to pass along to our team. I’ve been fortunate and worked for some successful restaurant operators along the way. I spent 10 years with Steuben’s and the Secret Sauce group. They gave me the real life experience, education and mentorship needed to continue my dreams in those years with them. The independent restaurant scene in Denver is full of people who are willing to help and share as well.

Website: https://www.bodega-denver.com/

Instagram: https://www.instagram.com/bodega_denver/

Image Credits
Photo (1,2) Lauren DeFilippo
Photo (3-9) Behind the Apron Media