About

Table 6 is a classic American bistro, offering a warm and inviting atmosphere. Chef Mike Winston prepares simple dishes, delivered with an elegant style and grace. His nightly fare is complemented by a dynamic wine list, created by owner/sommelier Aaron Forman, which represents most of the flourishing wine districts from all over the world.   

aaronAaron Forman, Chief Bottle Washer

After a successful career as a dog musher, Aaron Forman moved on the exciting world of restaurants. His interest in wine started at the age of sixteen when he tasted Montepulicano for the first time. Since then he has travelled to wine areas around the world and worked and trained with Master Sommeliers and award-winning chefs and winemakers. The owner and self-proclaimed Chief Bottle Washer of Denver’s Table 6 restaurant and co-owner of Club W and Tequila Proximus, Aaron has been to the edge and back and he loves the view from where he is right now.

 

Michael Winston, Executive Chef

Mike began his restaurant career washing dishes at The Foxfire Grill in Durango, CO, beginning a love for the industry he took with him to college in Flagstaff, AZ. After a couple years at Northern Arizona University, he realized that university life was not for him. He embraced his burgeoning passion for cooking and enrolled in the Culinary Apprenticeship Program in Vail, CO. While in attendance there he worked and studied at the Sonnenalp Resort, La Tour, and The Larkspur, graduating in 2005.

The summer following his culinary apprenticeship took Michael to Martha’s Vineyard, where he worked at The Mediterranean under Chef Doug Hewson. He returned to Denver and took positions with Troy Guard at Restaurant 975, Ocean, and The Jet Hotel, eventually working his way up to Sous Chef. After a three year tenure with TAG Restaurant Group, Michael worked and studied under Scott Parker at Table 6, honing and refining the fundamentals of from scratch cooking, whole beast butchery, charcuterie, and preserving.

In 2009 Michael and a coworker from Table 6 began a food truck restaurant, Gastrocart, where they earned critical acclaim and helped shape the emerging food truck scene in Denver. In 2010, Michael returned to his roots in stationary kitchens, holding Sous Chef positions at Izakaya Den, and Elway’s Cherry Creek. In 2013 he rejoined his friend and former mentor Scott Parker to open the very ambitious Session Kitchen, earning a 5280 Best New Restaurant award in 2014.

Michael has now returned to Table 6 as the Executive Chef.