RAW
ENERGY.
EMOTION.
TALENT.
PASSION.

• Chef Shaun Motoda

  Born and raised in Honolulu, Hawaii, Chef Shaun Motoda grew up in a household where cooking was a constant staple. He enrolled in the prestigious culinary program at Kapiolani Community College and began to combine his love of art with his love for food. While attending school, Shaun began working at several restaurants in Honolulu until he landed a pastry position at culinary legend Roy Yamaguchi’s’s restaurant on the island. Although not trained in pastry arts, Shaun dedicated himself the craft, yet never stopped trying to land a job behind the line. After two and a half years, he was finally called up to the kitchen to work with Executive Chef Ronnie Nasuti.

  While with Roy’s, he worked under both Jason Peel and Mark Pomaski — the latter teaching Shaun the art of sushi. In 2010, Shawn traveled to Denver, Colorado and met Chef Troy Guard who was mentored by Roy Yamaguchi. In March of 2010, Chef Shaun Motoda was tapped to be part of the opening culinary team of Guard’s new avant-garde restaurant, TAG | RAW BAR.

• Chef Sam Freund

  Chef Samuel Freund’s passion for sourcing local ingredients is a direct result of growing up in the small community of Port Murray, New Jersey where his family bought their produce, eggs, and meat from the neighboring farms. Sam began working in restaurants at the age of 14, mentored by his uncle, the owner of Bryan’s Luncheonette in Succasanna, NJ and pursuing a culinary degree at the New York Art Institute.

  Sam’s New York City culinary career at One Hudson Yards Catering under Chef Kerry Heffernan before taking an Executive Chef position at One If By Land, Two If By Sea. In March of 2010, Sam moved to Colorado and began working as a line cook under Chef Troy Guard. He developed a love and a passion for exciting and rarely seen ingredients and discovered his out-of-the-box approach to the kitchen. Sam was tapped by Chef Guard to open the chef’s newest restaurant, TAG | RAW BAR, a unique concept where Sam has been given the opportunity to develop his cuisine by using fresh, seasonal ingredients from their rawest form.

• Cocktail Chef Joshua P Smith

  Born in Holland MI, Joshua P. Smith grew up in a house where food was the center of attention — hunting, fishing and butchering animals at a very young age. At 15, Josh landed his first cooking job, serving up breakfast during his summer hiatus from school. By 17, he found himself bartending his way through college. In 2005, Josh graduated with a BFA in acting and dance from the University of Montana.

  A literal “jack” of all trades, Josh pursued acting and dance by enrolling in the Dell Arte International School of Physical Theatre. But the call of the mountains would lead him to Denver, where Josh has worked behind the bar and in the kitchen of numerous Denver institutions, including Chef Jeff Osaka’s influential Twelve Restaurant. In March of 2011, Josh and his culinary prowess joined TAG | RAW BAR where his natural ability to visualize ingredient combinations is fully realized behind the line of this unique and exciting concept.

• Owner Troy Guard

  The inspiration behind TAG | RAW BAR comes from the owner Chef Troy Guard, who saw a lack of light, flavorful and exciting food in Colorado. “The goal was to make food made in the way we like to eat it,” Guard of the concept. “Simple and delicious meals that won’t weigh you down.”

  Troy set himself the task of turning a small space into a beautiful, fully functional restaurant, influenced by his extensive training and travels throughout the Pacific.

  TAG | RAW BAR is all about raw, fresh, vivid, seasonal ingredients, combined in slivers and slices of imagination, with passion, energy, and even sweet emotion.

BEVERAGES