Great Chefs of the West–Hosted by the National Kidney Foundation

The warm hum of conversation, the clinking of glasses, and the rich aroma of gourmet dishes filled the air at this year’s Great Chefs of the West, hosted by the National Kidney Foundation at ReelWorks Denver. 

I stepped into the venue and the energy was palpable—chefs in crisp whites finishing the last of the preparations, volunteers making their rounds, and a shared sense of purpose that elevated the evening beyond an indulgence in fine dining.

More Than Just a Feast

Beyond the exquisite cuisine, Great Chefs of the West carried a deeper purpose—supporting the National Kidney Foundation’s mission to fight kidney disease. The event raised an astounding $230,000, a testament to the generosity of the attendees and the dedication of those working to make a difference. 

It was a poignant reminder that this evening was about more than just great food—it was about community, awareness, and giving hope to those facing kidney disease.

“The National Kidney Foundation is revolutionizing the fight to save lives by eliminating preventable kidney disease, accelerating innovation for the dignity of the patient experience, and dismantling structural inequities in kidney care, dialysis, and transplantation.” 

-The National Kidney Foundation mission statement

A Night of Culinary Brilliance

This year’s event was nothing short of spectacular. Denver’s most talented chefs gathered under one roof, each showcasing their finest creations. The best part was that the awards for Best Savory Dish and Best Dessert were all voted on by attendees of the party.

It was up to the guests to try all the chefs’ delicacies, and vote for their favorite by adding an orange token to their table. That means each chef had to be on their game to garner every vote they could, by taste and by charm.

From delicate crudos to rich braised meats and decadent desserts, every dish was a testament to the artistry and dedication of the culinary community. There wasn’t a bad bite in the building. 

Sfoglina Pasta

What’s a culinary event without pasta and ragout?

While there were many brilliant chefs there, I was not one of them. I was there simply to lend my hands to Sfoglina owner and National Kidney Foundation Chef Co-Chair, Jesse Albertini.

This was Jesse’s fourth year at the Great Chefs of the West, and she did not hold back. Her passion, thoughtfulness, and talent shined through on this dish. 

We were serving a beef ragout with spinach infused rigatoni, topped with a spicy chili relish, parmesan foam, and pickled onions. 

There were many layers to this dish, so that meant we needed many hands to get out enough to feed the 300 some guests. We had a full line behind our table like a pirate brigade all working in unison. 

One person blanching the pasta passed on to the sauce person, then the toppings. It was one thing after another as we churned out the plates.

We couldn’t have done it without the talented people from Chatwalla, Pint’s Peak Ice Cream, and Black Rabbit Bakery. We needed all the hands for those final touches.

Sadly, we did not win, but the winners were very deserving. The best savory dish was to Brasserie Brixton for a duck confit, and the best dessert was to Fruition for their tres leches cake. 

The Power of Coming Together

As the night drew to a close, the room buzzed with a collective feeling of accomplishment. The funds raised will support vital programs, including patient services, research, and educational initiatives aimed at prevention and early detection of kidney disease.

Great Chefs of the West wasn’t just a showcase of culinary talent; it was a beautiful example of how food has the power to bring people together for a cause greater than itself. 

If you’ve never attended, I highly recommend keeping an eye out for next year’s event—you won’t just experience an incredible evening of food and drink, but you’ll also be part of something truly impactful.

Until next year, cheers to great chefs, great food, and an even greater cause!