Interview with Sue Smith, chef and owner
Q: How did you get involved in this business?
A: I have been involved in the restaurant business for a long time — an owner of four restaurants and a microbrewery. In 2011, I opened Cody’s with a contemporary Italian menu with Latin- and Asian-inspired tapas, accompanied by excellent local microbrews, fine wines and great drinks. Cody’s is named after our family’s beloved late Terrier dog.
Q: What distinguishes you from other businesses in your category?
A: Cody’s is a personal statement reflecting my Asian roots and my modern interpretations of global cuisine. My approach is to bring love and passion to what I offer in the hopes that it will please my good friends. I would like people to think of Cody’s as a casual, comfortable place where friends and families gather for a small bite, a good drink or to share a fun dining experience. It’s an affordable place where tasty food is prepared with fresh, high-quality ingredients. I love to grow my own vegetables and herbs in the summer for the restaurants and use locally sourced, fresh, organic produce whenever possible. I would hope that people think of Cody’s as a low-profile kind of café or pub, full of pleasant discoveries. These surprises might include the cozy, tastefully decorated dining room, creative artworks by local artists, unique and luscious dishes or wonderful homemade desserts. I believe that people will discover that Cody’s offers big innovative flavors at a small price.
Q: What do you like best about your line of work?
A: Cody’s gives me the opportunity to meet new and interesting people and cultivate friendships. Some of my fondest times are at Cody’s or the New Orient Restaurant (my first restaurant, four doors down from Cody’s) when I can laugh and crack jokes with my customers. I get important feedback from people who visit my restaurants and I benefit greatly from their input. I love being able to express myself through the food that I create. My personal style of cooking is improvisational. I don’t really stick to recipes, but prefer to create as I go. Cooking to me is very much a creative art.
Q: What is your business’ biggest challenge?
A: I take my role as a financial captain of my ship as seriously as my role in the kitchen as a chef. The hardest part of my job as a business owner is to maintain the best quality of food while trying to keep overall costs under control.
Q: Something people might be surprised to learn about you or your business:
A: I regularly use the restaurant as a fundraising vehicle for worthy charitable causes. These fundraisers are important ways for me to pay back the community and help others and involve friends of Cody’s in the process.
Profile
Business: Cody’s Café and Bar
Address: 10253 E. Iliff Ave.
Hours: 11 a.m.-2 p.m. and 4:30-9 p.m. Monday through Thursday, 11 a.m.-2 p.m. and 4:30-10 p.m. Friday, 4:30-10 p.m. Saturday
Founded: 2011
Contact: 303-750-1580, ,
Employees: 7
