As a Colorado native, Matt Vawter has worked his way up the culinary ladder. From working the line at The Claimjumper to The Keystone Ranch with Chef David Welch. In 2007, Vawter landed a job with Chef Alex Seidel at Fruition, where he rose from garde-manger to chef de cuisine. His years at Fruition brought him national recognition, and he was named to Zagat’s “30 Under 30” list in 2014. When it came time for Seidel to launch a new venture, he tapped Vawter as a chef-partner for Mercantile Dining & Provision in Union Station. Together, they made the huge leap from intimate fine-dining to a high-volume, restaurant-market hybrid. From pastries at breakfast to heaping sandwiches at lunch and an elegant chef’s counter menu in the evening, Vawter has his hand in every detail while leading one of Denver’s largest, strongest culinary teams.