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About Us
Our executive chef Douglas Williams comes to us with extensive
training in the culinary arts. He started his training under Chef Steven LeVeusser in The Sheridan Hotel Corporation system
in the late 1980s after years of involvement with Vicorp restaurants. A stint with Blair Taylor and Brian Wood of the famed
“Chives” restaurant is where Doug’s passion and vision for the culinary arts was nurtured. From there Doug’s
education flourished from a subordinate level to his first opportunity as Executive Chef with Premier Ventures under John
“Doc” Gardner and Liza Mason at Marlowe’s restaurant downtown. His career gained momentum with the position
of executive chef at the Denver Athletic Club and even more so with the “Palm” restaurants where his abilities
led him to open a new restaurant for them in Nashville, Tennessee. After leaving the Palm and operating the jazz club/restaurant
“Meurre Bulles” of Nashville it was back to Colorado and the ultimate involvement with Curt Sinks at the Bison
Grill. Here his vision has taken him to the development of an array of menus from “home style” breakfast; to lunch
that includes a variety of taste tempting salads, daily-prepared soups, or our signature slow roasted herb encrusted baron
of buffalo that he shaves to build our now famous “buffalo” dip sandwich. He has saved the best for each evening
when he challenges his staff to design a special treat to compliment his simple yet elegant menu of personally cut dry aged
steaks, handmade raviolis, seafood and tried and true favorites. But remember to leave room for his vanilla bean Crème Brulee,
and his original chocolate “Nicole”.
Josh Polgar, our General Manager, is a former all-conference
football player from the University of New Hampshire and he brings the same enthusiasm to our restaurant and his staff as
he did to the gridiron. He is a transplanted New Englander whose restaurant experience started at 121 Hearth Side in Rutland
Vermont, a fine dining restaurant known throughout the area. He has a well-rounded understanding of our extensive wine list
and each of our menus. This knowledge he passes on to his staff, simply to assure your experience will be quite satisfying.
He has taken personal attention in the training of his wait staff to insure each of your expectations will be accorded during
each of your visits. He prides himself in the overall professional way his staff cheerfully accepts each task and is always
proud when someone requests a specific waiter or table knowing this is the highest form of appreciation any person in this
business could expect. Between Doug’s passion for the food he prepares in his kitchen to Josh’s attention to detail
in our presentation, you are sure to enjoy the complete experience that is THE BISON GRILL.
I recommend the chicken!