The concept for Uncle Joe’s, a Hong Kong Bistro came from Dr. Dennis Law. He retired from a career as a well-known surgeon in Denver, Colorado in 2001 and has since devoted his life and his second career to the promotion of multiculturalism. Brought up in Hong Kong bilingually, his higher educational achievement in the United States makes him most appreciative and understanding of cultural differences between the East and the West. He positions him best to introduce a new style of culinary art to North American consumers.

Ana Hyden grew up in Mexico City and brings an international sensibility to her role as General Manager of Uncle Joe's Hong Kong Bistro. With over twelve years' experience in restaurant operations - including hiring, training, purchasing, financial reporting and strategic planning - she has achieved an impressive and vast level of expertise. Hyden grew up working in her mother's puestos (food stands) in Mexico City, and later in her mom's expanded family of restaurants there. After her day at high school, she'd manage the afternoon and evening shifts, taking on a great deal of responsibility at a relatively young age. She came to the United States at the age of 19, following her older sister. At Uncle Joe's, Hyden ensures the atmosphere is ideal for guests, while encouraging and supporting the staff in reaching the highest standards for quality and service.

Chef Biography It was on the streets of Saigon, Vietnam that seven-year-old Thach Tran began his love affair with food. He was working his first job, washing dishes at his grandma's two noodle restaurants, where she patiently taught him to appreciate food. At this young age, Thach learned to see food as more than a means of nourishment; it was a way of life, and from then on he continued his pursuit of culinary knowledge. When Thach was nine, his grandma sold both restaurants and moved the family to America, hoping to find a better life. The fast-food cultures that were Thach’s first introduction to American cuisine left him feeling disappointed and confused.Eager to reignite his passion for food, Thach began to study the methods of Western cooking, hoping to achieve a better understanding of local cuisine. Thach has worked in some of Denver's top restaurants, including Sullivan Restaurant Group’s Ocean, Jet Entertainment Group, and Sushi Den. In 2010, Thach proudly graduated from the culinary program at Johnson & Wales University, a big stepping-stone in his culinary career. Upon finishing school, Thach heard about the opening of ChoLon Asian Bistro, a high-end Vietnamese & Southeast Asian restaurant, and he immediately jumped on board. The concept reminded him of Saigon’s neighborhood market, also called Cho Lon, where he spent most of his youth exploring new foods. ChoLon is Denver’s best Asian restaurant, and Thach was the proud Executive Sous Chef under Executive Chef Lon Symensma for five successful years.

Nick Howard, 35 started his culinary career in his hometown of Fort Collins, CO. In 2003, he moved to Denver to train under some of Denver's most well known chefs including Troy Guard, Lon Symensma and Toshi and Yasu Kizaki. During his 18 years of experience, he has also been a private chef for professional golfer, Greg Norman. When he is not in the kitchen, Nick enjoys spending time with his family. Nick and his girlfriend, Dena are the proud parents to 2 year old Zoey and 4 month old Jaxon.

Christopher Bennett is a Colorado native, whose passion for cooking has grown with him since early childhood. He attended New England Culinary Institute in Montpelier, Vermont directly after high school, and then began his culinary career In the fast paced Las Vegas scene. Upon returning to the Mile high City in 2004, he began traversing through Denver's growing scene, working with some of the city's most notable talents, including John Broening, Jennifer Jasinski, Paul Reilly and Jensen Cummings. In 2007, Christopher returned to Vegas for a couple years to work in Daniel Boulud's DB brasserie, before making it back to Denver yet again. Since then, he has continued to grow and expand his horizons, becoming the first chef in an experimental culinary exchange program which took him to Brest, France for a brief set of stages, as well as shadowing a couple chefs in Brest's Fenelon Culinary Cchool. Currently, on a mission to expand his culinary repertoire, Chris landed the sous position in the and kitchen of Uncle Joe's A Hong Kong Bistro under chef de cuisine Nick Howard and Chef Ta.