The refined, contemporary interior of Guard and Grace reflects Troy Guard’s vision for what a modern steakhouse should be—stylish, warm, and unforgettable.

Troy Guard’s Denver Restaurants: Crafting a Mile-High Culinary Empire

Renowned chef Troy Guard has transformed Denver’s dining scene with a diverse portfolio of restaurants. Explore how his flagship Guard & Grace steakhouse and concepts like TAG, Los Chingones, Bubu, HashTAG, and more blend Hawaiian roots with Mile-High ambition in a culinary empire spanning Denver to Houston.

Denver’s dining scene has a secret sauce, and its name is Troy Guard. This Hawaiian-born chef-turned-restaurateur has built a Mile-High culinary empire that appeals as much to high-net-worth food connoisseurs as to local families looking for a great meal. From the modern elegance of Guard and Grace to the streetwise flavors of Los Chingones, Troy Guard’s Denver restaurants offer a blend of innovation and approachability that has captivated foodies, investors, and lifestyle enthusiasts alike. His story is as bold and flavorful as his cuisine – a journey from island roots to Rocky Mountain highs, marked by hard work, global inspiration, and an unwavering passion for hospitality.

From Hawaii to the Mile High City: The Rise of Troy Guard

Born and raised in Hawaii, Guard grew up with the Pacific Ocean at his doorstep and a fishing pole in hand. Early on, he learned to appreciate the freshest ingredients by cooking seafood with his family on Oahu’s shores. What began as a childhood hobby quickly turned into a calling. By age 14, he had taken a job as a dishwasher and soon worked his way up to a sous chef position under famed chef Roy Yamaguchi at Kahana Grill in Maui. Under Yamaguchi’s mentorship, Guard traveled across Asia, helping open restaurants in Hong Kong and Tokyo, an experience that infused his culinary repertoire with a world of flavors. Stints in New York City followed – notably as executive chef at the celebrity hotspot TAO – before fate (and perhaps a bit of wanderlust) brought him to Denver.

Guard arrived in Denver in the early 2000s with a globe-trotting résumé and a vision to create something new. In 2009, he opened TAG in Larimer Square, the first restaurant to bear his name. At TAG (an acronym drawn from his initials), Guard introduced what he called “continental social food” – a fusion of Colorado-sourced ingredients with Asian and Hawaiian influences, a direct reflection of his journey. The restaurant’s menu was playful and internationally inspired (one famous dish even paired sashimi with Pop Rocks candy, a quirky nod to his fun-loving style). TAG quickly became a downtown Denver favorite and put Troy Guard on the map as a rising star in the city’s culinary scene. “I wanted to go out on top… It’s been a great run,” Guard later said of those early years, reflecting on how TAG set the stage for everything that came after.

Over the next decade, Guard’s ambitions grew as fast as Denver’s skyline. He founded TAG Restaurant Group, and what started as one eatery blossomed into a collection of diverse restaurants – a dozen distinct eateries by 2019, spanning everything from quick-casual lunch spots to elegant fine dining. Throughout this expansion, Guard’s Hawaiian roots and Asian-fusion flair remained a common thread “creatively woven into the menus”. As he puts it, he’s always “playing the long game, not the short game” with his restaurants. This patient, forward-thinking approach paid off handsomely, earning him accolades like being named one of the “Great Regional Chefs of America” by the James Beard Foundation and Colorado’s Outstanding Professional by the state restaurant association. Denver’s dining critics and magazines took note too – 5280 Magazine consistently included his restaurants (TAG and Guard & Grace) in their list of Top 25 Restaurants in Denver, and he twice won 5280’s Readers’ Choice Best Chef title. By the mid-2010s, Troy Guard was no longer just an ambitious chef; he was a bona fide culinary mogul and a household name in Denver food circles.

Guard and Grace: The Crown Jewel of Denver Dining

Assorted dishes at Guard and Grace (Denver) highlighting Chef Troy Guard’s blend of steakhouse tradition and innovative flair.

If one restaurant represents the pinnacle of Troy Guard’s empire, it’s Guard and Grace. Often cited as Denver’s top steakhouse, Guard and Grace is a sleek, 9,000-square-foot temple of modern American dining named after Guard himself and his daughter, Grace. Since opening in 2014 in downtown Denver’s business district, it has redefined what a steakhouse can be: “elegant and inviting without sacrificing warmth and hospitality,” as the restaurant’s philosophy goes. The design is airy and contemporary – think floor-to-ceiling windows, chic lighting, and even playful touches like bathroom tiles inked with rock ’n’ roll lyrics – a far cry from the stuffy wood-paneled steakhouses of old. “Guard has shown great restraint in a genre that requires it,” one critic noted, praising how he freshened up the classic steakhouse model “without ever straying too far from the most important tenets”. In other words, Guard and Grace balances innovation with tradition, a formula that has won over everyone from power lunchers to date-night couples.

What truly sets Guard and Grace apart is the menu, which reflects Troy Guard’s personal journey. Sure, you’ll find prime steaks seared to perfection – filets, New York strips, dry-aged ribeyes, even a local wagyu selection – but alongside them are offerings that speak to Guard’s Pacific Rim heritage. The raw bar serves pristine oysters and sashimi-grade seafood (a nod to those Hawaiian fishing days), and appetizers might include Hamachi crudo with yuzu and yes, even Pop Rocks, or a vibrant platter of locally sourced vegetables prepared with fine-dining finesse. “Our menu offers something for everyone,” Guard says of Guard and Grace, “featuring traditional steakhouse favorites alongside a plethora of seafood to highlight my Hawaiian roots and culinary journey”. On any given night, diners might start with grilled octopus or a carrot and yogurt dish as artfully composed as anything in a fine French restaurant, before moving on to a perfectly grilled steak with inventive sides like truffle creamed corn or au gratin potatoes “stacked like golden candy bars” in a modern riff on a classic. An expansive wine list (300+ bottles strong) and craft cocktails complete the experience, ensuring that a meal at Guard and Grace feels as luxurious as it is welcoming.

Unsurprisingly, Guard and Grace has racked up awards and national acclaim. It earned the title of “Best Steakhouse” in Denver from Westword, landed on 5280’s 25 Best Restaurants list, and even caught attention beyond Colorado. When Guard expanded the concept to Houston in 2019 – his first foray outside Denver – the new location was “voted one of the best steakhouses in the world,” according to the restaurant (a nod to an international steakhouse ranking). In Houston, Guard and Grace made a splash in the upscale dining scene, wowing oil-town elites with its “modern elegance and beautiful design that pays homage to the city’s roots,” as well as a menu indulgent enough to satisfy Texas-sized appetites. Within a few years, it was counted among the 9 Best Steakhouses in Houston and listed in Tasty Texas’s 23 Best Restaurants in Downtown Houston (2024). Not bad for a chef who once admitted he hadn’t even planned to open a steakhouse initially – the opportunity “came to him” when a prime downtown Denver space became available. (Guard famously noted that when he saw the building’s tenants would be oil-and-gas firms and law offices, he knew a high-end steakhouse would be a perfect fit. “I needed a space for business lunches and happy hours,” he recalls, and the concept of Guard and Grace was born.) He even invested in perks like free valet parking for the first five years to entice the city’s movers and shakers – an upfront cost of about $50,000 a year that he deems well worth the payoff in loyal clientele. Today, Guard and Grace stands as a crown jewel of Denver dining, the kind of place where billionaires seal deals over wagyu filets, wine aficionados find rare vintages by the glass, and “even the most discerning guests” leave impressed.

Beyond the Steakhouse: A Portfolio of Diverse Concepts

While Guard and Grace is the headliner, Troy Guard’s TAG Restaurant Group encompasses a spectrum of eateries, each with its own distinct personality. “TRG now proudly hosts six distinct concepts, each brimming with its own allure,” the company proclaims. Here’s a closer look at the varied restaurants under Guard’s umbrella, which together paint a picture of a restaurateur who can do it all – Mexican, Asian, brunch, burgers, and beyond:

• TAG – The original namesake restaurant that launched Guard’s Denver career. Opened in 2009, TAG introduced Denverites to Guard’s signature East-meets-West style and inventive dishes in a stylish Larimer Square setting. For 12 years, it served as an incubator of ideas (and talent) for the growing group. Guard eventually decided to close TAG in 2021 while it was still at the top of its game, citing the need to focus on concepts better suited to growth in a post-pandemic world. “It’s been a great run. Let’s go out on a high note and focus on the other restaurants,” he said at the time. The closure of TAG marked the end of an era, but its legacy lives on in every new project Guard undertakes.
• Los Chingones – If Guard and Grace is about polish and refinement, Los Chingones is its rebellious cousin. This “badass Mexican” concept (the name is cheeky slang for “the badasses” in Spanish) is Troy Guard’s creative twist on Mexican cuisine and has become one of Denver’s go-to spots for tacos and tequila. The first Los Chingones opened in Denver’s vibrant RiNo (River North) Arts District, complete with graffiti murals and a rooftop bar, and the concept quickly multiplied to four locations around town. Guard doesn’t claim it’s authentic Mexican – in fact, he openly notes it’s a playful, “sometimes irreverent” take on the genre. What Los Chingones does promise is bold flavor and fun: think street tacos loaded with adobo-braised meats, inventive fillings like pork belly or grilled octopus, indulgent queso fundido, and margaritas that “seriously slap”. The vibe is lively and a little edgy, attracting everyone from hip urban foodies to families seeking a casual night out. Los Chingones has been so successful in Colorado that Guard has hinted at taking it further afield — the concept seems “especially ripe for expansion,” he noted, given how universally beloved Mexican cuisine is. (Indeed, he ventured to open a Los Chingones in Fort Collins in 2021 as a test of spreading beyond Denver). With its irreverent Day of the Dead décor and flavor-packed menu, Los Chingones shows Guard’s knack for branding: it’s a restaurant with attitude, and it keeps packing in the crowds.
• Bubu – Named with a playful moniker as fresh as its menu, Bubu is Guard’s answer to the fast-casual craze. This concept focuses on quick, healthy bowls and salads with a build-your-own approach. With two locations in Denver, Bubu caters to the downtown lunch crowd and anyone craving something light, vibrant, and customizable. The bowls draw on Pan-Asian and Hawaiian influences – for example, the “OG Colorado” bowl might feature local beef with Japanese flavors, while another bowl might nod to poke or Thai spice profiles. Bubu embodies Guard’s talent for taking a trend (like grain bowls and poke bowls) and elevating it with chef-driven quality. It’s the kind of place where a tech CEO can grab a satisfying lunch that’s both nutritious and bursting with flavor, all in under an hour. As part of his expansion plan, Guard sees Bubu as one of the growth engines for the group in coming years, tapping into the demand for healthier fast food done right.
• #HashTAG – Ever the clever brander, Troy Guard even found a way to put his name in a breakfast joint. HashTAG (yes, with an actual hashtag in the name) is a “bubbly” breakfast and brunch spot that has become a favorite for Denverites to kickstart their day. The original #HashTAG opened in the trendy Stapleton (now Central Park) neighborhood, serving up comfort classics with a twist. Picture a menu of fluffy pancakes, creative hashes (of course), breakfast burritos, and bottomless mimosas – all served in a bright, family-friendly atmosphere complete with vibrant graffiti-style artwork of cartoon characters eating cereal. It’s breakfast, but make it urban-cool. HashTAG’s playful name and atmosphere belie the serious culinary execution behind the scenes: homemade green chile smothers the huevos rancheros, the biscuits are baked fresh, and even the simplest egg-and-bacon plate is executed with finesse. The concept has done so well that a second HashTAG in downtown Denver is in the works, complete with a 4,000-square-foot rooftop patio. For Troy Guard, mastering the art of brunch was just another way to broaden his reach – after all, why not give the city a place where both kids and discerning brunch aficionados can be happy? As he says of his family of restaurants, “There’s something for everybody.”
• TAG Burger Bar – In a city that loves its burgers, Guard wasn’t going to miss the chance to offer his take on the American classic. TAG Burger Bar is a gourmet burger joint with a neighborhood feel, originally opened in Denver’s Congress Park area. The vibe here is casual and fun – a chalkboard with the day’s craft beer taps, walls decked in retro pop culture art, and an array of creative burgers that range from truffle aioli-topped beef patties to healthier turkey and veggie options. True to Guard’s style, there’s a build-your-own-burger menu that lets guests choose from an encyclopedic list of toppings (everything from fried eggs to green chili) and even different protein bases. The result is that a simple burger meal can become an exercise in culinary creativity. TAG Burger Bar also slings indulgent shakes (some boozy for the adult crowd) and hand-cut fries, making it popular with families, students, and late-night diners alike. While Guard has closed one of its original locations, the concept remains a beloved part of his portfolio and speaks to his ability to elevate comfort food. As one local review put it, “if you’re craving a burger in Denver, it’s hard to top TAG” – it’s comfort food done with chef-driven care.
• Grange Hall – One of Troy Guard’s more recent and ambitious projects isn’t a single restaurant at all, but a 13,000-square-foot food hall in Greenwood Village (south of Denver) called Grange Hall. Opened in late 2021, Grange Hall was inspired by the old community grange halls of rural America – places where folks gathered to eat, socialize, and hold events. Guard, a father of three, envisioned this food hall as a family-friendly dining playground in the suburbs, a place where parents can sip local craft beer (thanks to an on-site brewery, Little Dry Creek) while kids play cornhole or arcade games. Inside, a dozen food stalls offer a curated collection of some of the best bites in town: from fried chicken and pizza to gyros, grain bowls, and of course a burger outpost, all perfect for casual family meals. Guard is a partner in Grange Hall and also contributed some of his own creations to the lineup, ensuring that his signature quality runs through the offerings. “It was a meeting place to come and share and be social,” he says of the original grange hall concept, a spirit he rekindled in this modern version. With its open seating, live music events, and even weekend brunch across all vendors, Grange Hall became an immediate hit for the Denver Tech Center crowd seeking variety without driving downtown. (It also demonstrated Guard’s business savvy: rather than opening more full-service restaurants in an uncertain pandemic economy, he created a platform for multiple concepts to thrive collectively.) The success of Grange Hall further cemented Troy Guard’s reputation not just as a chef, but as an innovator in how Denverites dine.

This roster of restaurants – and there are more we haven’t even delved into, like the now-closed comfort food haven FNG or the short-lived poke spot Big Wave Taco – showcases Troy Guard’s multi-concept prowess. Few restaurateurs can juggle high-end and fast-casual, local one-offs and multi-unit brands, but Guard has proven adept at it. His approach is to let each concept flourish in its own niche while imbuing all of them with his personal touch. “While the concepts vary wildly, throughout you will find evidence of Troy’s Hawaiian roots as well as special global touches,” notes the TAG Restaurant Group credo. In practical terms, that means whether you’re biting into a taco at Los Chingones or a steak at Guard and Grace, you might catch a hint of soy or pineapple, a trace of the Pacific, or a level of umami depth that betrays a chef who’s cooked around the world. That thread of authenticity – plus an eye for creating experiences people crave – ties the whole portfolio together.

The Man Behind the Empire and What’s Next

For all his success in the kitchen, Troy Guard is equally known for his entrepreneurial energy and community spirit. Colleagues describe him as tireless – a chef who might be tasting soup in one restaurant kitchen at noon and then personally greeting guests at another concept by dinner. He’s also become a mentor to many young chefs in Denver, fostering a kind of ohana (family) culture across his restaurants. (Fittingly, “TAG” also stands for Troy Guard but has come to symbolize his extended restaurant family). His wife, Nikki, has been a key partner in the business, and his children even inspire some of the restaurant names (from daughter Grace’s name on the steakhouse to a nickname behind Bubu, according to local lore). Guard’s roots in the community run deep: he’s an active participant in local charities and culinary events, and he’s lent his talents to national causes as well, from cooking at the prestigious James Beard House in New York to supporting No Kid Hungry campaigns. In 2016, the Greater Denver Chamber named him Small Business Person of the Year, recognizing that his restaurants aren’t just feeding people – they’re creating jobs and contributing to the city’s economic vibrancy.

Even as he celebrates over a decade of success in Denver, Troy Guard is not one to rest on his laurels. In recent years, he has strategically refocused his empire, streamlining some operations to double down on the winners. (He’s candid about the challenges too: the pandemic forced him to make tough choices like closing TAG and pausing others, and staffing has been an ongoing hurdle in the hospitality industry. “Before the pandemic we had 623 employees; now we have 225,” he noted in a 2021 interview, highlighting how much the landscape changed.) To navigate this new era, Guard brought on a CEO for TAG Restaurant Group – the first time he’s handed over such reins – freeing himself to concentrate on vision and creativity. The move signals that Guard is thinking bigger than ever.

His expansion to Texas with Guard and Grace Houston is just the beginning of what could become a broader national presence. He’s hinted at plans for additional Guard and Grace locations in other major markets, seeing how well the concept translates outside Colorado. His Los Chingones brand also remains poised for growth, potentially beyond state lines, given its scalable formula and popularity. Back home, Guard is already working on new projects: as of 2024, he announced a partnership to bring a Swedish hospitality group’s concept (Eggs Inc., a high-end breakfast eatery) to Denver, proving his knack for spotting trends and collaborating internationally. Meanwhile, a second HashTAG, more Bubu outlets, and additional Los Chingones locations are reportedly on the horizon. It’s an ambitious slate, but those who know Guard wouldn’t expect anything less. “I have been here 23 years now and I love the growth of Denver,” he says, reflecting on how far the city’s food scene has come – and by extension, how far he’s come with it. In many ways, Troy Guard’s own rise mirrors Denver’s: once under-the-radar, now thriving and cosmopolitan, yet still infused with a friendly, unpretentious spirit.

As an insider of Denver’s lifestyle scene, Troy Guard exemplifies the city’s dynamic balance of laid-back charm and booming sophistication. For high-net-worth individuals and investors, his track record offers confidence – here is a chef who can not only cook, but also scale a business, manage multiple brands, and keep diners coming back for more. For food lovers, his restaurants promise authenticity and adventure on every plate, whether it’s a knockout steak or a humble taco. And for Denver residents, Guard is a hometown culinary hero who helped put their city on the national food map. Each of his restaurants tells a piece of his story, from the islands of Hawaii to the hustle of New York, and ultimately to the Rocky Mountain highs of Denver. That personal touch is perhaps Troy Guard’s true secret ingredient: he cooks with his heart on his sleeve, whether he’s reinventing a steakhouse or slinging street tacos. In doing so, he’s created far more than a collection of eateries – he’s created experiences, memories, and a legacy that continues to grow. And as Troy Guard’s Denver restaurants thrive and expand, one thing is certain: the Mile High City’s dining landscape will never be the same, and we’re all the richer (and fuller) for it.