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As part of an upcoming photo essay project spotlighting Denver restaurant pros whose tatts are as prevalent as their dissections, burns, blisters, knife slashes and stabs, we promised that we’d post some of the best ink on the Cafe Society blog.
We’ve already exposed the tatts of Matt Selby, executive chef of Steuben’s and Vesta Dipping Grill, Brandon Biedermann, chef de cuisine of Steuben’s and Chad Clevenger, chef/owner of Mel’s Bar & Grill, who described his tattoo as “a blue-footed Bresse chicken that’s very fatty and tasty.”
Today’s featured ink, a bacon and eggs Mexican sugar skull, belongs to Erik Perez, who works as a bartender/server at Mezcal and a cook/server/bartender at Krameria Cafe. “I’ve worked in diners my whole life, cooking a lot of bacon and eggs, so this just made sense to me,” explains Perez, who got inked earlier this year by Adrian Hernandez at Tin Man Tattoo.
if you’re a restaurant employee with good ink, send photos of your tatts (and the stories behind them) to cafe@westword.com.
