Chef Lon Symensma

 

 

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. 

 

 

 

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