Shuang “Sherry” Crossland can be reserved, even subdued in conversation. But her quiet presence belies the growing the ever-growing restaurant empire she commands in metro Denver.
“I’m soft-spoken, but when it comes to business, I’m not how you see me,” said Crossland. “I’m the only female in the company, but all the men listen to me, and I always get the final say on every decision.”
Her latest restaurant, Blossom by SYC, takes things up a notch, offering a refined Chinese dining experience unlike anywhere else in the city. “We’re trying to be the first elevated Chinese cuisine in Denver,” she explained.
Designed to be “something pretty for a girls’ night out,” the space, at 1691 Central St. in Denver, is awash in jade, pink and gold tones, with faux flowers hanging from the ceiling that add a romantic flourish. All the dishes are served on plates from Crossland’s supply company, Mango Supplies and Resources, which also sells flatware and other goods to restaurants.
To develop Blossom, Crossland dined at restaurants across New York, Las Vegas, Miami and China, studying not only what appealed to her personally but what she thought would resonate with Denver diners. For instance, during a trip to China in May, she visited Siji Minfu, a popular Peking duck operation with multiple locations whose owner allowed her to observe.
At Blossom, Crossland’s research is carried out by executive chef Adam Chan, a Hong Kong native who previously worked at the two-Michelin-starred TATE Dining Room in Hong Kong and Ever by chef Curtis Duffy in Chicago. He’s assisted by dim sum chef Lucy Jia and Peking duck chef Jian Chen. Together, they created a menu of shareable plates like pork soup dumplings, black truffle pork shao mai, wagyu chow fun and lychee shrimp balls stuffed with mozzarella. Larger entrees include miso black cod and slow-braised beef short rib. Eventually, Crossland plans to expand the menu with happy hour offerings and weekend brunch.
But the star of the show is the Peking duck experience, where the duck is wheeled to the table and carved in front of guests. Chen meticulously prepares and dries each duck to ensure the skin emerges extra crispy while the meat remains juicy. It is then roasted in a custom oven imported from Germany. The Peking duck experience is still in its soft launch phase, but customers must reserve it at least 24 hours in advance, and only limited quantities are available.
Behind the bar, customers will find tea-based cocktails like the Golden Dragon Orchard, an oolong-infused vanilla vodka mixed with mandarin marmalade and lemon juice. Eventually, Crossland plans to add happy hour offerings and weekend brunch.
Building a restaurant empire
Crossland is the owner and founder of both One Concept Restaurant Group and the newer SYC Concepts, two hospitality companies that represent different eras of her career. The former grew organically from Go Fish, a casual sushi restaurant she opened with Qun “Ben” Zheng at 1 Broadway in 2007.
It wasn’t necessarily the career Crossland imagined while growing up in Dalian, a port city in northeastern China.
Crossland attended a Chinese-Canadian private school in Dalian before moving to the United States at 14. She first landed in Reno, Nevada, where she spent several years before relocating to Colorado and finishing high school in Castle Rock. She later studied international business at Metropolitan State University, though she didn’t complete her degree.
Instead, much of her business education came from hands-on experience.
“I feel like I can learn something from everyone,” Crossland said, explaining that she picked up lessons from customers and businesspeople she met on the job.
Her portfolio grew to include additional Go Fish locations and concepts such as hot pot restaurant The Bronze Empire, Honey Basil Asian Grill, Chubby Fish and Miya Moon. By 2018, the collection had grown large enough that she formally created One Concept Restaurant Group to bring the brands under one umbrella.
In 2017, Crossland and her twin sister, Lian Crossland, also opened Colorado’s first Kung Fu Tea franchise. Anticipation was so high that the shop sold 1,400 drinks on its first day, Crossland recalled. She has since sold her two Kung Fu Tea locations as well as Kungfu Express.
More concepts on the way
If One Concept represents the business Crossland spent nearly two decades building, SYC Concepts represents where she wants to go next.
Crossland began developing SYC (named for her initials, Shuang Yu Crossland) roughly three years ago with the goal of creating more elevated Asian restaurants. Its first project, Sushi by SYC, an omakase restaurant tucked in an inconspicuous strip mall at 1573 S. Colorado Blvd., opened in 2025. Like Blossom, Sushi by SYC caters to a luxury dining experience, standing apart from the casual atmosphere at her One Concepts eateries.
The sushi counter at Sushi by SYC is helmed by Chef Min Koo Lee, whose culinary pedigree includes the likes of Masa, the first Japanese restaurant in the U.S. to earn three Michelin stars. Courses are presented on Louis Vuitton, Dior and Tiffany flatware “purchased directly from the store,” Crossland pointed out, lest there be any question about their authenticity.
Blossom and Sushi by SYC are just the beginning of the restaurateur’s latest wave of restaurant openings. By the end of this year, two new concepts are slated to open at 2817 E. Third Ave. in Cherry Creek. Sushi 37, a sushi and izakaya bar, will occupy the lower level, while the smaller upstairs space will house SYC Omakase, an intimate omakase experience.
“For SYC Omakase, I’m using all Hermès plates – spoons, bowls, everything,” Crossland noted.
Chefs Min and Dicky Miao will helm the kitchens at the new restaurants.
“After I open SYC Omakase, we’re going to stop doing omakase at Sushi by SYC and focus on temaki. Itap going to be just like a regular date night restaurant,” she explained.
Meanwhile, the former Go Fish in Broomfield (2055 W. 136th Ave., B106) is being transformed into Yuzu Izakaya, a more modern concept Crossland hopes will better suit the surrounding market. It is also expected to open later this year.
With multiple restaurants already in development, Crossland said she doesn’t plan to sign any additional spaces for the rest of the year. Next year, however, might be another story.
