Tucked into a cottage-like storefront along 6th Avenue, Madeline is an inviting independent restaurant from one of Colorado’s most promising young chefs.
Raised and trained in the mountain west, Quincy Cherrett has spent more than a decade in Denver’s leading kitchens, cultivating both a local following and a unique understanding of the city’s distinct dining scene.
Occupying one of Denver’s most storied restaurant spaces, Madeline embodies rustic elegance and a genuine sense of service. Trading the formality of fine dining for the warmth of intentional hospitality, we invite guests to slow down, to reconnect with their senses and to savor the ritual of gathering among friends.
Chef Quincy Cherrett
As the son of a hotelier, many of Quincy’s earliest memories unfolded in the kitchens, corridors and guest rooms of the Four Seasons—an unconventional, yet instructive playground for any future chef. From Jackson Hole to Vancouver, Maui, Austin and beyond, this transportive childhood offered a wealth of culinary experiences, while also offering a nuanced perspective on the art of hospitality.
After graduating from the prestigious Culinary Institute of America in Hyde Park, Quincy returned to the mountain west. Whether serving the exacting clientele of Jackson Hole or training in some of Denver’s most celebrated kitchens, he quickly became an influential player in the region’s evolving culinary scene. Over a decade, his focus ranged from whole animal butchery at Colt & Gray, to pioneering the culinary program at Death & Co, to overseeing all back-of-house training and operations at the acclaimed Izakaya Den and Sushi Den. Over time, these varied cuisines and experiences coalesced into a passion for the integrity and sourcing of ingredients, as well as a robust technical understanding of traditional, from-scratch cooking methods.
In 2021, in the wake of the pandemic, Quincy took a step back to explore entrepreneurship, launching the 22 Provisions food truck and, eventually, a food stall under the same name. Yet after four years of operations, Quincy began craving a return to the world of restaurants—initially launching a bistro concept, Eloise, at Avanti in Denver. Inspired by the iconic children’s book, Eloise at the Plaza, the menu was both a return to the influences of Quincy’s hotel-centric childhood and a test run for the more elevated experience that would become Madeline.
