As a Denver native, Selby has witnessed Denver’s dining scene go from “steak and potatoes” to a culinary scene that is ever evolving. When Matt led a group of eleven hungry Denverites around town in June he paid homage to Jax and Vesta for being the pioneers in LoDo’s restaurant revolution. It seems he and proprietor Josh Wolkon have a knack for creating great restaurants as evidenced by the heavily awarded Vesta Dipping Grill and the always busy Steuben’s on 17th Avenue.

With food history and ingredients as his driving force with food, Selby creates amazing dishes. While the concept for Vesta Dipping Grill was Wolkon’s concept, Selby has taken it and ran with it by creating the sauces and signature dishes (Matty’s Wacky Apple anyone?) or the eclectic lamb ribs. But what keeps him in one of the toughest businesses around is the hospitality of it all. “Serving our customers is what keeps me going, Denver diners are loyal and they support local talent. I’m doing what I love in my hometown.”

Matt is very well known in the Denver dining community, not only for his culinary talent but also for his philanthropic heart. He and Josh participate in many charity functions throughout the year as well as host an event for Urban Peaks at Vesta each year. “Giving back and being part of my community is very important to me.” Vesta Dipping Grill & Steuben’s were even recognized on Philanthropy Day 2008 with the Small Business of the Year Award”.

As a member of the FIVE (http://www.denverfive.com/) Matt has cooked at the James Beard House twice. James Beard is embraced by chefs worldwide for his contribution to the culinary arts. The first time he cooked there he said, “it was overwhelming and special; a great accomplishment”. Cooking at the James Beard House is a huge acknowledgment to your skills and that you have recognizable talent.

Although Selby didn’t go to culinary school he did learn and he will be the first to tell you, he is still learning, from many gifted chefs. He cut his teeth at the Rattlesnake Grill and at the tender age of just 23 became the Executive Chef at Vesta Dipping Grill. Matt heavily promotes his chefs and encourages them to be the best they can be. It looks like his mentoring is paying off as you can experience the food of his chefs at the many restaurants around Denver, like with Venue’s executive chef, James Rugile. Likewise, Vesta’s executive chef, Wade Kirwan, took over the reigns from Matt and has also cooked with him at the James Beard House twice.

When asked about what he would you like to see the Denver culinary scene become Selby said, “when you speculate about what is to come, you miss what is happening now. You have to keep it real for your diners, Denver will become what it will become.”

While Denver will probably never become the BBQ capital of the world Selby would love to compete on the BBQ circuit at some point. He and Steuben’s executive chef, Brandon Biederman, came up with Steuben’s very popular ribs by working together on the rub and cooking method.

Even though retirement isn’t in Matt’s future anytime soon, when it is you’ll probably find him in a small ten seater cooking what ever inspires him in the moment. If we’re lucky, it’ll be in Denver and we’ll all continue to enjoy his food, his philanthropy and the community he so dearly loves.

Awards and accomplishments:
Cooked at the James Beard House – twice
Top Ten Restaurant (Vesta Dipping Grill)
2001 Best Chef 5280
2004, 2005 Best Chef Readers Choice Rocky Mountain News
Vesta Winner of AICO award for design
Steuben’s Winner of Mayor’s Award for Design
Rachel Ray’s Tasty Travels, and Unwrapped, “Chef Matt Selby is going to be a rock star!”-Rachel Ray
Jaques Pepin Book Signing Luncheon with Chef Brandon Biederman at Steuben’s
Vesta Best Place for a first date (5280, Westword)

Fun Facts:
Loves baseball
Three things always in his refrigerator: butter, cured meat and mustard
Matt’s idols: Jerry Lewis, Don Mattingly, Danny Meyer, Julia Child, Locally: Sean Kelly, Tyler Waird, Jamey Fader and Goose Sorenson