In the culinary world, stereotypes often depict chefs as loud, emotional figures consumed by ego and chaos within the kitchen. However, the reality can be quite different, especially in modern establishments like El Five, where compassion and leadership take precedence over dramatics.
Chef Corey Ferguson, who has been the driving force behind El Five since its opening in 2017, embodies these qualities. With nearly 14 years of experience within the Edible Beats collective, he aims to transform the perception of kitchen culture and foster a creative and stable environment for his team.
Ferguson’s culinary journey began long before his tenure at El Five. He developed a passion for Spanish cuisine during his time living in Spain, which he refers to as his ‘love language.’ This connection to Spanish culture fueled his desire to introduce its culinary essence to Denver, a mission he has been on ever since.
The restaurant, known for its stunning views and exceptional cuisine, recently underwent a seasonal menu change that showcases a wide variety of dishes. Despite the regular evolution of offerings, Ferguson has maintained a remarkably stable kitchen team, a rarity in the restaurant industry.
“My average tenure is something pretty unheard of in the industry,” he shared. “Most of my team has been with me for at least five years. And for those that haven’t, I hope they will someday.”
This impressive retention rate can be attributed to the nurturing atmosphere Ferguson has cultivated at El Five, where ideas flourish and creativity is encouraged. When discussing new dish concepts, Ferguson motivates his chefs to bring forth their best ideas. “I tell the chefs, and I tell my cooks, never bring me an idea that’s at a six or a seven… Bring me a dish that’s at a nine, and that way it’s already great,” he explained. This approach not only elevates the culinary offerings but also empowers his team to take ownership of their contributions.
The magnificent menu introduces dishes like Lamb Sausage with labneh and a Mediterranean twist on Chili Crunch, prepared by Kyle Clark. Pastry Chef Lauryn Markle has also made notable additions to the dessert menu, while Chef de Cuisine Gabriel Sauer presents the Duck Yufka, a creative fusion of flavors. However, one dish stands out for Ferguson – the Scallop Escabeche, noted for its exquisite presentation and flavor.
Ferguson describes the dish as, “You get the most beautiful mahogany, burgundy color on the scallops after pickling them in red verjus… It’s just this beautiful, delicate little dish, and people have been buying the shit out of it.”
Beyond culinary innovation, Ferguson’s leadership style defies the outdated perceptions commonly associated with kitchens. He believes in addressing mistakes with understanding rather than anger. “Why am I gonna spend time being mad at someone on my team for making a mistake? I need you to do something, and I need you to do it well. So how can I influence that situation in a positive way?” he queried. This compassionate approach fosters an environment where employees feel valued and understood.
Reflecting on his career, Ferguson recalls how a pivotal experience at the Esalen Institute in Big Sur, California, shaped his management philosophy. Working in a high-pressure kitchen without the predictable authority of traditional chefs allowed him to appreciate the value of a supportive, inclusive workspace.
As he continues to lead his team at El Five, Ferguson remains focused on delivering remarkable culinary experiences while nurturing the individual talents of his staff. His leadership exemplifies how modern culinary establishments can thrive without succumbing to outdated stereotypes.
El Five is situated at 2930 Umatilla St., 5th Floor, Denver. Serving hours are 5 p.m. to 10 p.m. from Sunday to Thursday, and 5 p.m. to 11 p.m. on Fridays and Saturdays.
Photography by Jimena Peck.
image source from：https://303magazine.com/2025/06/a-conversation-with-chef-corey-ferguson-about-how-his-past-informs-the-menu-and-the-culture-at-el-five/
