In 2010, Chef Lon Symensma moved to Denver to open his flagship restaurant, ChoLon. Having just left New York City’s swanky Buddakan, which was the 5th highest grossing restaurant in the United States at the time, he was ready to start his own venture. ChoLon, which translates to "big market,” is named after the largest Chinese-influenced market in Saigon, Vietnam. In 2011, ChoLon was a James Beard finalist for the “Best New Restaurant in America” award. In 2012, Symensma was nominated for Food & Wine’s “Best New Chef” in the Southwest. ChoLon’s upbeat service, sexy ambience, and innovative cuisine has led the restaurant to be ranked in the top ten of 5280’s “25 Best Restaurants” list every year since it opened.
In spring of 2015, Symensma opened Cho77, his highly anticipated second Denver restaurant. Inspired by the style and flavors of street vendors found across Thailand, Vietnam, Malaysia, and Singapore, Cho77 is a casual, exciting complement to ChoLon.
Symensma opened the third restaurant in ChoLon Restaurant Group, Concourse Restaurant Moderne, in the spring of 2017. Concourse is located in Denver’s newly renovated Stapleton neighborhood, the former home of the Stapleton International Airport. Concourse offers elevated New American cuisine in a family-friendly environment for breakfast, lunch, and dinner.
Symensma’s accomplishments include earning a silver medal for team USA in the 1996 Culinary Olympics and graduating with honors from the Culinary Institute of America. After graduation, he spent his early twenties apprenticing in highly rated restaurants across France, Italy and Spain. He worked under Chef Jean-Georges Vongerichten for many years, and spent time with him in several of his restaurants, including Jean-Georges Shanghai and Spice Market.
Meet The Team
Team ChoLon is composed of a stellar group of individuals, bringing together a range of experience and skill in the kitchen and dining room.
Executive Chef: Lon Symensma
Chief Operating Officer: Christopher Massey
Chef de Cuisine: Becca Henry
Executive Sous Chef: Donald Beaney
Sous Chef: Kyle Clark
Sous Chef: Tony Cicak
General Manager: Dani Craig
Assistant General Manager: Dylon Rau
Bar Director: Mat Howerton
Manager: Marc Anderson
Events Coordinator: Chelsea Mack
Maître d': Michael Blyth
For all group dining and catering requests, contact Michael Blyth: Michael@cholonconcepts.com