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About Us

Specialties

West 29th offers crafted from-scratch food, specialty European beers on tap, a well rounded wine list, and a friendly staff to be enjoyed with the option of 2 lively patios (one garden side quiet and private, one fountain side large and open) or elegant indoor dining with a view of our open kitchen.

History

Established in 2013 West 29th was designed and built for the neighborhood, by the neighborhood, the owner who crafted the building and conceptualized the business lives here in Wheat Ridge.

Staff

  • Bob Cherenzia

    Bob Cherenzia has spent the last 20 years managing establishments owned by corporations and entrepreneurs. His management experience has been divided between restaurants, resorts, and ski industry. Raised in Detroit, he has delivered his knowledge and skills to numerous cities; like, Salt Lake City, Jackson Hole, Destin, Denver, and Beaver Creek. He has shared his passion for culinary arts and entertainment with various resorts, restaurants, and ski shops. His restaurant ventures have spanned from waiting tables, to acting chef, managing the Front of the House, General Manager, and Entrepreneur. He started and sold two culinary businesses; managed a golf course in beautiful Destin, Florida; and provided consulting knowledge to three local start-up restaurants, including West 29th. An outdoor enthusiast, Bob never misses an opportunity to ski, ride motor-cross, or hike the great outdoors.
  • Anna Olivas

    Born and raised in the suburbs of northern Denver, Anna has worked in many areas of restaurants serving cuisine from various areas of the world. Her career in restaurants started in a snowy on-mountain restaurant in Beaver Creek, and has grown through Broomfield, Cherry Creek and now Wheat Ridge. She now continues to grow those around her, and the restaurants she inhabits, in pursuit of creating and maintaining an excellent dining experience.
  • Cory Matthews

    Cory’s 15 year career began in his hometown of Casper Wyoming. He then attended the International Culinary Center (formerly the French Culinary Institute) in Manhattan, NY. After opening the Fire Rock Steakhouse and working for Casper Country Club, he took his skills to various parts of Colorado working for many country clubs in the area including Denver Country Club and most recently, Red Rocks Country Club. Cory utilizes his experience and training to compose fresh menus with seafood, beef and game meats utilizing Classical French influence and cooking techniques.
  • Scott Pearson

    This Chicago native has been cooking for 14 years, developing a passion for Classical French Cuisine, Seafood, Charcuterie and all things Farm to Table inspired. Since his culinary training at Pike’s Peak Culinary School here in Colorado, Scott has spent his culinary career in Colorado Springs and Denver cooking and catering at hot spots including Humboldlt Farm Fish Wine and Le Central Bistro.