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 Executive Chef 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.


Monday-Friday: 11am – 2pm

Happy Hour
Monday-Friday: 4pm – 6pm Saturday/Sunday: 2pm – 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

Executive Chef/Owner

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 and his family decided to move to Colorado to join Chef Symensma 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.

Jose Rodriguez

General Manager

With over 10 years in the hospitality industry, Jose has gained a strong understanding of restaurant operations. He earned his B.S. in Hospitality Management at the University of Central Florida, and spent his early career building his business ideologies at a number of notable restaurants in downtown Orlando.  His drive, dedication, and love of good food helped him lead the opening teams of six restaurants in the Central Florida area. In 2014, Jose relocated to Denver and he met Chef Lon Symensma. Right away, Jose knew that the playful creativity driving Symensma’s flagship restaurant, ChoLon, was something that he could get behind. In 2015, Rodriguez was the opening General Manager of ChoLon Concepts’ second restaurant, Cho77, where he established the restaurant as a staple eatery in the South Broadway scene.  In the spring of 2017, Jose went on to open Symensma’s third restaurant, Concourse.

call for reservations