The executive chef at Cerberus Brewing Co. in Colorado Springs isn't just talented.
Mark LeFebvre is a nice guy. He's always cheerful, has a megakilowatt smile and loves making his customers and staff happy.
His first brush with the restaurant business was by happenstance in Red Lodge, Mont., where he grew up. Read more about his quick rise up the culinary chef ladder.
Here's a Q&A with LeFebvre:
Question: Six words to describe your food?
Answer: Original, approachable, consistent, innovative, hand-crafted, flavorful.
Q. Ten words to describe you?
A. Passionate, professional, leader, innovative, detail oriented, charismatic, self motivated, driven, compassionate, weird
Q. Favorite ingredient?
Q. Most overrated ingredient?
A. Lobster, I would prefer a properly executed prawn over it any day.
Q. Most undervalued ingredient?
A. Vegetable stock. Not only is it more sustainable to utilize every usable component of an ingredient, but any stock aids in the development of flavor in a dish.
Q. Favorite local ingredient?
A. Palisade peaches. They pair beautifully with my IPA-braised bacon bites.
Q. One food you detest?
A. Pumpkin pie spice
Q. Foods you can't live without?
A. Eggs, butter, pork, cheese and fresh herbs
Q. Favorite music to cook by?
Q. Weirdest thing you've ever eaten?
A. A scorpion at the Retro Room in Denver thanks to my brother, Sean LeFebvre.
Q. You're making an omelette - what's in it?
A. Spinach, wild mushrooms, feta
Q. What would you request for your last dinner?
A. A peanut butter and jelly sandwich with a Reese's peanut butter cup. Note I am allergic to peanuts!