Every chef has that special tool he or she couldn’t live without—a piece of equipment, big or small, that’s always handy. For Brian Meiler, executive chef at Stoic & Genuine, it’s his pair of Joyce Chen scissors.
“They stay sharp all the time,” says Meiler. “They’re great for cleaning shrimp and fish, cutting crab legs, trimming micro greens and foraged mushrooms, and of course opening boxes and cutting tape. These scissors are top-quality and pocket-friendly, meaning you can easily keep them in an apron pocket.”
After helping open the famous seafood restaurant The Optimist in Atlanta (where chef Adam Evans gave Meiler his first pair of Joyce Chen scissors), Meiler worked in highly regarded kitchens across Denver before landing at the helm of Stoic & Genuine, the seafood concept from the restaurant group Crafted Concepts (Rioja, Bistro Vendôme, Euclid Hall, Ultreia). One thing has remained constant in the chef ’s work routine: Everywhere he has gone, his Joyce Chens have gone, too.
“I use these bad girls for anything and everything,” he says.
Stoic & Genuine
1701 Wynkoop St.
