Colorado born Chef Harrison Porter started his culinary journey in New York City, where the fast pace and diversity of the kitchens gave him a crash course in a wide range of cuisines and techniques. His path soon led him abroad, first to Melbourne—where he cooked at a pan-Asian restaurant in a city renowned for its boundary-pushing food scene—and then to Peru, where he immersed himself in the country’s rich culinary heritage and deepened his appreciation for global flavors, technique, and tradition.

After years of multicultural experiences in kitchens around the world, Porter returned to Denver and joined Mercantile Dining & Provision at its early stages, training under Alex Seidel and Matt Vawter, blending classic French technique with bold, contemporary flavors. He later served as Executive Chef at Jacques and Brasserie Brixton alongside owner Nick Dalton, where he developed his own style through dishes that balance classic technique with global influences. Most recently, Porter was part of the culinary team at the MICHELIN-starred Alma Fonda Fina, where his perspective was further sharpened in one of Denver’s most dynamic kitchens.

In 2025, he will launch his first solo concept, BearLeek— culinary memoir shaped by the breadth of his experiences in restaurants around the world, where nostalgia, curiosity, and creativity intersect to unite diners of all backgrounds.