Chef and wine shop owner target 50 seats for West Highland bistro

Chef David Arnold and wine shop owner Hannah Cunningham are searching for a restaurant space in West Highland. Their new concept, Amateur, is designed to hold no more than 50 seats. The pair aims to open a neighborhood bistro that pairs seasonal, chef-driven plates with affordable, high-quality wine.

The two professionals met through the Up NXT pop-up series. Arnold participated in the previous year, while Cunningham joined the first cohort. Both previously worked in the software industry before shifting their careers to the culinary world. This shared background inspired the name of their new venture. Arnold notes that the Latin translation of amateur refers to someone who acts out of love or passion for the activity.

Cunningham operates Bon Vin, a wine store in Sloan’s Lake that opened about a year ago. She also maintains a background in food service, including a stint at the Margot pop-up at Noisette and her micro-bakery, Mother Sauce. Her current focus centers on wine pairing and education. She hosts tasting events and classes at her shop. She has also organized food pop-ups featuring chefs such as Justin Freeman of Monarch, Geoff Cox of Cimera, and Ben Whelan of Farang Thai Kitchen.

Arnold spent many years as executive sous chef at Uchi. He helped launch the Japanese kaiseki counter at Odell’s Bagels. He also developed Freehand Provisions, which began as a line of hot sauces made from excess farm produce. The project evolved into family-style farm dinners and private dining events. His most recent work included a one-month residency at this year’s Up NXT cohort held at RiNo’s BearLeek.

Both partners identified a gap in the local dining market. Cunningham says customers frequently tell her that the West Highland and Sloan’s Lake area needs a good chef-driven restaurant. She receives this feedback weekly since opening Bon Vin. Arnold agrees that finding the right space is difficult, especially for a first concept. He notes that suitable second-generation spaces often disappear from the market before they are advertised.

The restaurant will emphasize whole-ingredient use and local farms. Cunningham will focus on independent winemakers who employ sustainable practices. They see significant overlap in these values. The goal is to serve food and wine together in a relaxed setting. This approach addresses Denver restrictions on serving alcohol in retail settings, which always made a full restaurant the primary objective for Cunningham.

The project is currently in early stages. The team is working to secure both a physical location and investors. They plan to test the concept before a formal launch. A five-course preview dinner will take place on Tuesday, Dec. 8, at Odell’s Bagels. The cost for the dinner is $95. An optional wine pairing is available for an additional $45.