Steven Redzikowski

OAK at fourteenth

With experience in iconic kitchens across the country over the past fifteen years, Chef Steven Redzikowski has finally achieved his dream of owning and running his own restaurant. Like many chefs before him, that dream started with humble beginnings at the young age of fifteen, working at a local pizzeria in his hometown of New York.
Redzikowski completed culinary school in Schenectady, New York, and soon after moved to New York City to take a position as Saucier at Le Cirque in 2000, followed by positions as Garde-Manger and Entremetier at Jean Georges. In 2002, Redzikowski moved to Aspen, Colorado where he took on the position of Sous Chef at the award-winning Little Nell. In 2004, he leapt at the chance to help open Frasca under the watchful eye of Executive Chef and co-owner, Lachlan Mackinnon-Patterson. It was working at Frasca that led him to meet his future business partner, Bryan Dayton, who was Bar Manager of Frasca at that time.
In 2006, Redzikowski was given the opportunity to work under Chef Douglas Keane at the two Michelin starred Cyrus Restaurant—thus picking up and moving to the Napa Valley. In the winter of 2008, he returned to Aspen to take the helm as Executive Sous Chef at the Little Nell Hotel. In early 2010, Redzikowski headed to Boulder, where he and Bryan Dayton began to work on their restaurant project.
OAK at fourteenth opened in March 2010 to rave reviews, showcasing a seasonally inspired menu utilizing locally grown ingredients. After a fire closed the restaurant shortly after its opening, the team used the opportunity to re-imagine the design and streamline the offerings. With OAK’s re-opening, Redizowski looks forward serving a refined New American menu, maximizing the unique flavor profile of the oak oven and grill.