Recent Denver diners know chef Matt Selby, who opened Bremer Wine & Tap in the Heights last summer and has since left. Now, the longtime Colorado chef has joined U Baron Group to oversee TLV Street Food at Izzio Central Market, Etai’s Bakery Cafes and Union Station Whole Foods.

Selby serves as culinary director for a total of 11 cafes across the brands. Now, he’s creating seasonal menu items for them, like fennel and mushroom salad and buckwheat granola. Selby began his local cooking career when Vesta opened in 1997 and stayed there for 15 years as Secret Sauce expanded. Since then, he’s worked at companies like Central Bistro and Punch Bowl Social.

Frasca Food & Wine has named two new chefs to lead its James Beard-nominated Boulder kitchen. Kelly Jeun and Eduardo Valle Lobo previously worked together at Del Posto in New York and Orsone in Italy. The latter is a B&B and restaurant in the Friuli region in the northeast of the country, where Frasca’s menu was originally inspired. Jeun also spent three years working at the three-Michelin-starred Eleven Madison Park restaurant in New York.

Frasca’s signature dishes will continue to be based on Friulian cuisine, including pork ragout, pasta stuffed with Parmesan and prosciutto, and garnished with slices of black truffle. “We have lived and breathed Friuli for three years, so coming to Friuli was a natural decision,” Valle Lobo said in a press release. “It makes perfect sense because Frasca is the only American restaurant focused on the Friuli region,” Jeun added.