Seasonal flavors, locally inspired
Meet the culinary visionaries behind Local Jones where passion meets precision in every dish. Our team blends bold flavors with local ingredients to craft seasonal creations. Pastry Chef Liliana Myers brings artistry to dessert with innovative sweets and signature pastries. Our chefs cultivate a kitchen where technique and creativity elevate each memorable dining moment.
Area Executive Chef – Halcyon, a hotel in Cherry Creek & Clayton Hotel & Members Club, Denver, Colorado
Douglas Sisk, CEC, joins Makeready as Area Executive Chef overseeing the culinary operations for Halcyon, a hotel in Cherry Creek and Clayton Hotel & Members Club in Denver’s Cherry Creek neighborhood. Most recently, Chef Sisk led food and beverage operations at the prestigious Azura Hotel in Bermuda.
With more than 30 years of experience leading high performing kitchens and luxury dining operations across six states and three island nations, Chef Sisk brings extensive culinary expertise and operational leadership grounded in excellence. He holds associate degrees in Hotel Restaurant Management and Culinary Arts from Sullivan University and is a Certified Executive Chef (CEC) through the American Culinary Federation. He also maintains current HACCP and ServSafe certifications, reflecting his commitment to the highest standards of food safety, sanitation, and operational excellence.
Throughout his career, Chef Sisk has developed a strong passion for hospitality, particularly within luxury hotels and private club environments where personalized service, consistency, and meaningful guest and member experiences are paramount. Known for his collaborative leadership style, Chef Sisk is recognized as an honest, hardworking, and loyal professional who leads by example while fostering a culture of accountability, creativity, and culinary innovation.
Liliana Myers, Pastry Chef at Halcyon and Local Jones, brings a wealth of experience to creating signature desserts, pastries, and event menus. Trained in renowned kitchens from New York’s Bouchon Bakery to Michelin-starred La Fenière in France, she later shaped pastry programs at Boulder favorites like Frasca Food and Wine. Formerly Executive Pastry Chef at Safta, Myers is also an award-winning talent, earning recognition from Valrhona competitions, StarChefs, and The Lee Initiative. She continues to blend creativity, craft, and innovation.
Meet Charlie Hall, Director of Food and Beverage
With more than a decade in Denver’s restaurant and hospitality scene, Charlie Hall brings a thoughtful, people-first approach to his role at Halcyon. Most recently serving as Operating Partner at Quality Italian Denver, Hall led daily operations, team development, and strategic initiatives while helping shape the guest experience across a high-volume luxury dining environment.
Throughout his career with respected hospitality groups including Quality Branded, KTM Restaurant Group, and TAG Restaurant Group, Hall has built a reputation for cultivating strong teams, creating memorable guest experiences, and balancing operational excellence with genuine hospitality.
A graduate of the University of Missouri with a degree in Business Administration, Hall brings both financial expertise and a deep appreciation for the Denver dining community. Outside of work, he enjoys spending time with his wife and newborn son and is excited to bring his energy and experience to this next chapter at Halcyon.
From weekday lunches to celebratory dinners, every experience reflects our belief that great dining should always feel both polished and personal.
