Danielle Hinrich chef de cuisine

A veteran in the restaurant industry, Danielle has worked her way from line cook to kitchen manager in a wide variety of restaurants, building on each job until she landed in the Bin kitchen with a broad range of skills and culinary experience. That experience and her commitment to the Bin mission lead to her position as Chef de Cuisine.


Armed with an industry knowledge unmatched in Colorado and while working towards a degree in Industrial Design, Josh had an idea to combine art, business and engineering to create a restaurant unlike any other. The result was Bin 707 Foodbar- a think tank for food as applied to industrial design where Josh- a certified Sommelier and fifth-generation Colorado native- drives the development, prototyping, production and marketing of the menu. 


Ryan Sylvester director of culinary operations

Gaining valuable skills and an important base of knowledge at one of Denver's best Italian restaurants, Ryan was able to secure more exciting jobs in boundary-pushing restaurants in Denver's thriving restaurant scene. The farm to table movement was calling, however, and after moving to Paonia, Colorado, Ryan opened a mobile Yakitori Grille called Skewer. A part-time position at Bin 707 quickly grew into a full-time one where Ryan serves as Director of Culinary Operations.