food truck, didn't initially intend to pursue a culinary career. Born and raised in Green Bay, Wisconsin, he got an associate's degree in graphic design in Minneapolis and had started to pursue his bachelor's when his path shifted.
In 2013, Becker moved to Denver and worked as executive sous chef at restaurants such as 1515, Atticus and the Rosedale before becoming executive chef at spots like Blackbird Public House, Red Square European Bistro and the District.After four years in the Mile High, "I was tired of working for other people," Becker says, so he teamed up with his friend and now business partner John Lugovich, who is also a chef and a level-one sommelier.
Cirque Kitchen food truck officially launched in May 2018, and six years in, the two chefs remain steadfast in their commitment to delivering elevated cuisine from a mobile platform."I think the most challenging part of the food truck is constantly coming up with menus. We change our menu every eight weeks to a different country or region in the world to educate people on food and culture," says Becker."I want people to stop and look and be like, 'Oh, I've never had that.
Another elevated aspect of Cirque Kitchen is its use of real plateware, which Becker started using during the pandemic when the cost of other serving options surged."I wanted to keep with the sustainability aspect, because all of our food is sourced as local as possible, as organic as possible and as sustainable as possible," he says, and the real plates can be washed and reused.
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