Avelina focuses on seasonal New American cuisine while the full bar offers a diverse roster of cocktails, craft beers and boutique wines. The modern space offers an elegant and comfortable environment in the heart of LoDo’s dining scene, with dinner, lunch, happy hour and weekend brunch. An open kitchen concept, the vibrant dining room can seat up to 75 people. The private dining area accommodates large parties up to 40, and the bar and outside patio area will seat 25 to 30.
The LoDo concept is one of six restaurants owned and operated by Kevin and Stacey Jennings of the Urban Food Group (UFG) headquartered out of Raleigh, North Carolina. The kitchen is led by Executive Chef Joshua Oakley who brings almost 10 years of culinary experience to his role at Avelina. His experience ranges from turn-and-burn to fine dining and farm-to-table, including training at the Gastronomicom Cooking School of Agde, France with two Michelin star chefs. His team includes Chef de Cuisine Anthony Mills and Sous Chefs Tim Smith and Dylan Royer.
The front of the house team is led by Avelina’s general manager, Karen Pence. Pence joined the team as an owning partner and brings over 29 years of restaurant industry experience, some of which includes her time at Vivace, another UFG concept.
The Avelina Team
Josh Oakley, Executive Chef
Oakley is the Executive Chef of Avelina Denver. A fearless sense of adventure and true passion for cooking have guided Oakley through his culinary journey. His experience ranges from turn-and-burn to fine dining and farm-to-table, and includes training with two Michelin star chefs in the Gastronomicom Cooking School of Agde, France.
Oakley’s career began eight years ago in Scottsdale, Arizona at Christopher’s and Crush Lounge where he started as a pantry cook and worked his way up to the line and grill. “It was that classic scene of an 18-year-old in over his head with star-packed chefs. It was a butt kicking,” reminiscences Oakley. Hungry for more, Oakley embraced his sense of adventure and accepted a line cook position with The Pullman in Glenwood Springs, Colorado, working up to sous chef in just one year. While there he had his first taste of managing a kitchen, creating menus, and training a line team. Following his work in Arizona, Oakley accepted the position of sous chef with Town, (formerly Six 89), in Carbondale, Colorado. Town was one of the first farm-to-table restaurants in Colorado. Oakley developed new menus on a daily basis at Town. “It was crazy fun,” he says. “Ranchers would stop by with a whole pig and say, ‘want to buy this?’ and we’d create something for that evening’s dinner service.”
In 2015, Oakley moved to France to study with the Gastronomicom Cooking School of Agde, France. During his time in Southern France, Oakley studied cooking and pastry under two Michelin star restaurant chefs. “The experience was more than I could have ever expected,” says Oakley. “I was humbled by how kind they were and it’s incredible how much I learned.”
Oakley has also created pairing menus for private events with Wood Creek Distillery since 2014, providing him the experience of developing dishes for multi-course meals from start to finish. When asked why he chose this industry, Oakley says, “I really enjoy the working environment, where 10 hours pass and it doesn’t even feel like working. It’s a passion that has taken me to France and throughout Colorado. I’m so grateful for the opportunity to work alongside the talented team at Avelina as Executive Chef.”