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Fancy to Fantasy

About Us

Deb Strom

Deb has had an unquenchable passion for food, cooking and entertaining since she was a little girl. She reads cookbooks like most people read novels, and finds great satisfaction sharing her knowledge of food. Her very first food memory goes back to when she was nine years old, attempting to cook dinner for the family, and she burned the bacon till it disintegrated into ash. Fortunately, over the years, she's honed her skills, and can pretty much hold her own with the best of them.

Deb loves adventure and travel, and proved that by jumping out of a perfectly good airplane for her 30th birthday. She got her first taste of working in a commercial kitchen while "on the ice," with a five month contract at McMurdo Station in Antarctica. She's also traveled to the U.K, and spent a life-changing twelve days in Israel in 2007.

Deb regularly volunteers as a Chef Educator for Cooking Matters, a groundbreaking nutrition education program that connects families with food by teaching them how to prepare healthy, tasty meals on a limited budget. She teaches classes at The Seasoned Chef Cooking School, and also volunteers at Camp Rosalie, preparing meals for kids, staff and camp counselors. Deb is affectionately known around the shop as the Head Lettuce.

Debbie Strom

Chef Michael Long

Chef Michael Long, our Culinary Wizard, joins our team with a very diverse and accomplished culinary career. He brings an incredibly artistic and creative approach on new modern cuisine to the already versatile lineup at Fancy to Fantasy. Beginning as a dishwasher at age 12, he quickly worked his way up the restaurant ladder becoming an executive chef at the age of 26. He is a graduate of the Culinary Institute of America, Hyde Park, New York and his cuisine has garnered such accolades as Westword's "genius on plate," the Rocky Mountain News' "glorious culinary masterpiece" and 5280 magazine's "impeccable cuisine."

Chef Michael cooked in restaurants across the Eastern Seaboard prior to arriving in Colorado in 2000, when he opened the critically acclaimed fine dining Opus Restaurant in Littleton. He has been a guest chef at the Winter Olympics, cooked for VIPs at the Masters, been an air charter chef for various NBA and NHL teams, and has won a number of culinary competitions, most notably Wine Country Network's "Taste of Elegance." When he's not creating enticing new menus, Michael is a co-host for KEZW Radio's The Main Course. He is impossibly energetic, passionate and dedicated to everything food. We are delighted to have him on board.

Chef Michael

Mike Burns

Mike Burns, our Operations Manager, is known as our "Mike of All Trades, Master of Many." He brings over ten years of culinary experience to Fancy to Fantasy. He has worked in just about every restaurant position, from bartender to line cook giving him an incredibly versatile perspective on the entire operation and a keen eye for detail. Mike also knows his way around the brewery. He served as the Marketing Director for Twisted Pine Brewing Company where he was able to achieve international publicity for the brewery. Following his passion for craft beer further, he accepted a job as Bar Manager at the esteemed Belgian Beer Bar Rueben's in Boulder. After commuting from Denver for a year he took a job closer to home and helped open Coohills 1400 where he was responsible for developing their Craft Beer Program. Mike contributes to several local publications with writings concentrated around local food and craft beer. Fancy to Fantasy allows him to capture a variety of his passions in his everyday work.

Mike

Ashleigh Scanlan

Ashleigh Scanlan first learned to appreciate details as a student at the Culinary Institute of America in Hyde Park, NY. After graduation she was off to San Francisco to work in some of the country's finest kitchens including Acquerello, Bix and One Market. After her California culinary journey, Ashleigh moved back home to Vail to perfect her management skills as the Food and Beverage Manager for the Beaver Creek Lodge and The Lodge and Spa at Cordillera. Her next venture landed her in Houston, to work for the five diamond Four Seasons Hotel as the Corporate Catering Sales Manager. After a few years at the Four Seasons, she was inspired to start her own event consulting firm in Houston, where she received much recognition from the media, as Buzz Magazine's exclusive event planner, Outsmart Magazine's Planner of the Year, and multiple features on StyleMePretty.com. Longing for the Rocky Mountains where she grew up, she decided to return to Colorado in 2012. With her strong sales background, she has joined Fancy to Fantasy, as our Dream Maker, to capture our clients' visions and turn them into reality.

Ashleigh Scanlan

Contact Us

2706 Larimer St
Denver, CO 80205
p: 303.863.1970
chef@fancytofantasy.com

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