About
Come to A5…
A great restaurant meal can be an act of storytelling and transportation. Sliding onto a stool at a bar, being met with a glassy and silky martini punctuated with a briny olive, is there to prepare you for a plate of finely-shucked oysters that were bobbing in the Atlantic 36 hours ago. In this moment the noise and cacophony can melt away, your phone finds its way back into your pocket, and we find communion with those of us on our left and right.
We place a premium on doing the work to find producers, growers, and ranchers that have values that align with our own. It’s our desire to bring food to your table that speaks to its sense of place and time, and to be able to bring the connection to those producers to a higher level of consciousness.
Our Team
Heather McCormick
Over the last 20 years, Heather McCormick has helmed some well-known restaurants and steakhouses in the Denver area, from Ocean Prime in Larimer Square to Shanahan’s in the Tech Center. She has loved taking hospitality to the next level for her guests and teams as an award-winning General Manager.
Heather is joining The Culinary Creative Group after enjoying her organic farm outside of Franktown with her husband and focusing on coaching women for the last couple of years. She’s very passionate about the Denver community and local charities and loves seeing the impact that each individual can make. After learning of the Culinary Creative’s charitable endeavors, leadership, and vision of traceability at A5 steakhouse—she was ecstatic to return to the restaurant family and community in Denver. When you can’t find her downtown, she’s in Franktown hanging out with her husband and pets.
Aaron Kirschner
Aaron Kirschner started cooking professionally at 14 years old at Black Cat Bistro in Boulder. Then, at 15 years old, he interned at Michelin-awarded Eleven Madison Park in New York and Moto in Chicago. He has worked in the Colorado restaurant industry for 10 years, and has spent the last year and a half as sous chef at Dunton Hot Springs. Now he joins the A5 team as sous chef and he finds it’s a great balance of being both a unique and approachable concept.
