keith arnold + stephanie bonin
founders + owners (denver + vermont)
Keith is the entrepreneur and visionary behind duo. Stephanie brings the passion and ingredient-focused drive to everything we do.
Together we have cultivated a staff of wonderful and talented people working to make duo a locally and nationally acclaimed restaurant in the heart of Denver. We are thrilled to bring this vision to Main St. in Brattleboro, VT.
robert “bobby” rayburn
general manager /partner (denver)
Bobby started with our team in 2004 as a server at Cafe Colore, before joining the opening crew of duo in 2005 as our General Manager. Bobby brings a smart sense of hospitality and a fun loving energy to each shift. He is committed to his craft behind the bar and to the Denver restaurant scene.
executive chef (denver + vermont)
Tyler has spent countless hours as a chef at duo Restaurant since December 2005. He has learned farm-to-table cuisine and built relationships with local purveyors. This experience, combined with his upbringing in Nebraska farmland, has allowed him to cultivate a working knowledge of food cycles and seasonality in the Rocky Mountain region.
His other creative outlet is music and as a percussionist, “I can’t help but notice the similarities between a good menu and a good album. Each has their hits, B side and thoughtful arrangement. Just like an unforgettable album, my goal is to give our guests a full experience, from start to finish.”
chef de cuisine (vermont)
Sutat was born and raised in Bangkok, Thailand. English is his second language, but food was always his first. His passion for food came from his mother at a young age, and he grew up eating rustic Thai cuisine, which taught him his motto, “I’ll try anything twice!”
A graduate of New England Culinary Institute, Sutat started his career learning from chef Gavin Kaysen at El Bizcocho in San Diego, where he grew to love West Coast produce and local seafood. His path then led him to the busy restaurants of Manhattan, where he says the hustle and bustle of the city runs parallel with the atmosphere and energy of NYC kitchens. He finally returned to the slower pace of New England and landed at 30 Boltwood at the Lord Jeffrey Inn in Amherst, MA. This is where he really excelled in getting familiar with local farmers and seafood purveyors.
Throughout his travels all over the world, Sutat calls Brattleboro home, and has always dreamed of Brattleboro offering a local farm-to-table restaurant. Now he is able to see his dream become a reality, and be an integral part of the journey.
sous chef (denver)
Although Amy was born and raised in North Carolina, she didn’t grow up eating Southern food at home, since her parents are both from New York. It wasn’t until she was a little bit older that her interest in regional cuisine started to peak. She went on to get her Culinary Arts degree from Johnson and Wales University in Charlotte, NC, then a Culinary Nutrition degree from JWU Denver. Her love for food and regional cuisines grew more and more and eventually brought her to a study abroad program in Singapore and Thailand where she studied Pan-Asian cuisines. She has a passion for local foods and is an avid fermenter – making pickles, krauts, kombucha, and kimchi at her house as well as leading The Cultured Food Guild as their board President, a non-profit that promotes the local fermented food community.
pastry chef (denver)
When Tiffany started her career years ago, she was a pastry assistant, in culinary school, and still trying to get her foot in the door. This was all in hopes of becoming a skilled chef, cooking savory food. Her grandparents owned a pastry shop in Vietnam and continued to bake here in America. So, as a young child, she was surrounded by culinary influence and the wonders and beauty that can come from a pastry or fresh bread. After being in the savory kitchen for a decade, and experiencing the joy of quality farm to table cuisine with her duo family, a series of wonderful events has led her (naturally) back to the pastry world. “It is such a journey to progress from garde manger, to sous chef, to pastry chef, but one that has been utterly rewarding and equally challenging.”
Looking back on the many menus I’ve created with Chef Tyler, the desserts to come in the future are so exciting to think about. To incorporate amazing product and local produce, flour, and dairy is still something to take pride in throughout both menus. Our goal is to really blend ideas and introduce a level of uniformity in the dining experience when transitioning from savory to sweet. I like to think of my baking style is that of grace, nostalgia, and satisfaction. Much like our team and our community that we love to serve.
partner (denver + vermont)
Scott has spent his life in technology and brings his passion of living life to the fullest to the duo team in both locations. He is always the host and being an entrepreneur in his own right allows him to be the perfect sounding board. He brings wisdom to the team.