Nicolas Lebas- Executive Chef
Born and educated in France. Worked in kitchens from Texas to France to Florida. This native of Normandy has finally settled down in the Mile High City.
Culinary school in France led Nic to the kitchen at a Relais et Chateau hotel near Marseilles. He moved to the United States and moved up in the Texas culinary scene culminating in a position at La Cantera Hill Country Resort in San Antonio where he ran the banquet department and was promoted to Executive Sous Chef. He jumped across the Gulf of Mexico to The Waldorf Astoria Hotel in Orlando, Florida as Executive Chef at its Bull and Bear restaurant. From there it was a short hop across the state to St. Petersburg Beach where Nic took over the kitchen at Kimpton’s Hotel Zamora as Executive Chef and after a year transferred to Denver taking the lead of Panzano Restaurant at Kimpton’s Hotel Monaco.
Inspired by a variety of culinary icons and his Italian grandmother, Nic lists Alain Ducasse, Thomas Keller and Daniel Boulud as influences and describes his cooking as balanced, colorful, flavorful, light, unique and inspiring. His early years were spent at his grandmother’s side in France as they made dinners together based on her Italian heritage.
It’s no surprise that this French native chooses seafood, dry aged meats, charcuterie, fennel, chocolate and olives as his favorite ingredients in the kitchen where he prefers Edith Piaf blasting in the background.
Luke Recine- GM
Luke was born in Philadelphia and grew up in Las Vegas. He attended UC Santa Barbara for two years and finished college at the University of Nevada, Las Vegas with a BA in Hotel Administration. He has worked in a variety of restaurants ranging from fine dining to fast paced and high-volume establishments. His passion for wine led him to attend a full year of school through the International Sommelier certification. Before leaving Las Vegas for Denver, Luke was a sommelier and assistant general manager of B&B Ristorante and the Beverage Director of OTTO in the Venetian Hotel. His Denver restaurant experience includes places like Jax Fish House in Glendale, Ambli DTC, Cucina Colore, and Officers Club Lowry.
Growing up in Idaho, in a big family that ran a restaurant, to being a dishwasher/busser, waiter and bartender in some of the busiest and upscale restaurants in Denver during his teens and into his twenties, to learning art and the art of tattooing and opening one of the most successful tattoo studios in Denver, all while dancing with and supporting the Lakota Tribe nation in South Dakota and being an active community member in the Arts District on Santa Fe, becoming a father and husband has all been the driving force of John Slaughter opening up his own restaurant. He hopes that community, culture and artistry can come together as one in Amazing food and service.
Pistol Whip is a name that stuck with John for the exact purpose of it being catchy and a name you cant forget. He wants everyone to remember the creative name by their experience, the amazing food and the superb service. The meaning of Pistol Whip for John is none other than an amazing dining experience.
John has been in the Art District for 18 years and has always supported local business, he is proactive in giving back and donating when he can. Community is everything to him, being creative and sharing his talents is what he strives for every day.
Johns other business Tribe Tattoo (which is conveniently located right next door to Pistol Whip) is culturally competent. John hires and supports local artists of all ethnicity's which the same applies to his restaurant. The talents we can all learn from each other makes working together that much more exciting. In art and food we are all related. Mitakuye Oyasin!