About Concourse

Concourse Restaurant Moderne is ChoLon Concepts’ third restaurant, serving seasonally focused American cuisine in Denver’s Stapleton neighborhood. The restaurant is a homage to the airport which formerly occupied the site, and it embraces the definition of the word “concourse”: a space where pathways cross; a gathering of people; a meeting place. The restaurant’s casually sophisticated design is both inviting and intimate, and is suitable for occasions ranging from family dinner, date night, and business meetings to special celebrations.

Having established his Denver roots with his popular Southeast Asian concepts, ChoLon and Cho77, Chef/Owner Lon Symensma thought the cuisine at Concourse should represent the quality, flavor, and spirit of Colorado. Symensma teamed up with Luke Bergman, with whom he worked in New York City, and together they have created a menu showcasing seasonally-focused ingredients prepared with simplicity and grace.  Serving coffee, lunch, dinner, and weekend brunch in an elegant setting, Concourse offers fresh-squeezed juices and homemade pastries in the morning; tasty, convenient sandwiches and salads at midday; and elevated, artful dishes at night.  The beverage program features classic and creative cocktails, local beers, and a thoughtful wine list.  Whether to enjoy a meal in the stunning dining room, or to enjoy the beautiful Colorado weather on the expansive patio, Concourse is the place where people come together.



Happy Hour
Monday-Sunday: 4pm – 6pm
Friday/Saturday: 9pm – 10pm

Sunday-Thursday: 5pm – 9pm
Friday/Saturday: 5pm – 10pm

Saturday/Sunday: 9am – 2pm

The Team

Lon Symensma


After leaving Buddakan in New York City to move to Denver in 2010, chef Lon Symensma has made a name for himself cooking Southeast Asian cuisine at his popular restaurants ChoLon and Cho77. So Concourse Restaurant Moderne, Symensma’s newest venture, might seem a departure from the norm. The New American restaurant, which opened this spring in Stapleton’s Eastbridge Town Center, is Symensma’s most broad-reaching project yet. The intention is for Concourse to become a neighborhood mainstay with all-day service bolstered with espresso and pastry programs. But look a little closer and diners will find that the restaurant pays homage to the chef’s culinary roots. Over the years, Symensma has become passionate about Asian cooking but he attended the Culinary Institute of America, came up through the European system, and spent years training under French master Jean-Georges Vongerichten. Through Concourse, diners will experience the full breadth of Symensma’s culinary talent.

Luke Bergman


Chef Luke Bergman began his culinary career in his hometown of Ft. Lauderdale, Florida. In 2000, he moved to New York to enroll in the Culinary Institute of America. Upon graduating, Bergman was introduced to Lon Symensma by a common mentor, resulting in his employment at Charlie Palmer’s signature Progressive American concept, Aureole. From there, he spent time as the Executive Sous Chef at The Modern, Danny Meyer’s French American restaurant in the Museum of Modern Art. It was during his years in New York City that Bergman also competed in the esteemed Bocuse d’Or USA finals, placing second in 2010. He went on to become the first American to win gold against competitors from twelve other countries in Paris, France. After a trip to Denver in 2015, Bergman teamed up with ChoLon Restaurant Concepts in the creation of Concourse Restaurant Moderne.

Christopher Davis-Massey

Chief Operating Officer / Owner

After 16-plus years in the legal and financial industries, Christopher Davis-Massey is what you might call a reformed attorney who has set his sights on the restaurant industry. This nonlinear approach is exactly what makes Davis-Massey so valuable: He understands the finer points of business from the inside out.  Davis-Massey has partnered with Chef Lon Symensma since 2014 and they officially launched ChoLon Restaurant Concepts, the Denver restaurant group that includes ChoLon, Cho77, and the brand-new Concourse Restaurant Moderne, with Symensma in early 2017.  Davis-Massey works alongside Symensma to ensure that daily operations run smoothly, while keeping an eye on the future. He leads the front of the house management team, oversees all aspects of restaurant business operations, including finance, legal, human resources, and development and investment opportunities.

Natalie Roemer

General Manager
Originally from Ohio, Natalie moved to Denver 2 years ago and has worked with ChoLon Restaurant Concepts, specifically Concourse, since the beginning of her time here. She got started in the restaurant industry at the age of 19, cocktailing at an arcade bar in Columbus, Ohio, but says she was always infatuated by the industry and inspired by her mother and grandmother’s cooking, as well as her father’s stories about waiting tables in New York City. 
How would you describe your cooking/hospitality style?
Meticulous and showy, but at the same time laid-back and comfortable. Casual fine dining is the best of both worlds.
What’s the thing you’d most like to see improved upon in the restaurant industry as a whole? 
To me, the areas we as an industry must focus on improving upon are decreasing food waste and increasing sustainable business practices. These are both huge challenges that we face in the restaurant world, but are ever increasingly prevalent issues.

Matthew Bettencourt

Sous Chef

Originally from Chicago, Matt moved to Denver four years ago to pursue his dream of working as a Chef. He started at Concourse as a line cook under Luke Bergman and eventually worked his way up to Sous Chef. 


What is your “chef-style”? 

I like to say my chef “style” is hands-on. You can always find me working a station with the line cooks. That’s how I started in this industry and I’d much prefer to be cooking than running the expo line. 

David Vasquez

Lead Bartender

Born and raised in Denver, David started working with ChoLon Restaurant Concepts nearly four years ago. Last fall he moved to Concourse to accept the role as Lead Bartender. He has worked at all of our current concepts! 

Who’s your biggest inspiration(s) in the hospitality industry & why?

My Uncle. He started off dish-washing, ended up managing and flying across the US opening up restaurants.

What’s the thing you’d most like to see improved upon in the restaurant industry as a whole? 

Many places when cooks get slammed (or the more food they make in a shift), the more servers make in tips, but cooks do not get anything in return for working harder because they are making a set (usually low) hourly wage…. That’s why I love our Kitchen Appreciation Program. It’s a way to give back to all of our hard working cooks that put out amazing looking and tasting food for all of our guests. 




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