 Neil Moxon, General Manager
Neil Moxon has over 16 years in the restaurant and nightclub business. He has been instrumental in opening over twelve high-end, specialty restaurants, and several up-scale nightclubs, including David Wilhelm’s French 75, Diva and Bistro 201, and the Roxbury Nightclub in both Los Angeles and Orange County, California.
Traveling for several years with The Chart House Restaurants, Neil has had the opportunity to contribute to various restaurants within the Chart House organization in cities such as Monterey, Newport Beach, Mammoth and Redondo Beach, California. Neil has developed a high standard of guest satisfaction, creating a pleasant atmosphere with special attention to detail.
Neil hopes to promote his vision of the exceptional dining experience, drenched in culinary delights, with both nouveau et fidèles clients at French 250.
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 Jeremy Thomas, Executive Chef
Jeremy Thomas was born with the love of cooking already embedded.
Influenced by his mother’s cooking, he developed a fascination with
every aspect of the culinary arts at a very young age. At the age of
seventeen, he was in the kitchens of the famed Tivoli Deer
Restaurant where Chef David Wiehler recognized Thomas’ natural touch
with food. While being carefully mentored by Chef Wiehler, Thomas
earned a double degree majoring in Hotel and Restaurant Management
with a minor in journalism.
Thomas relocated to Vail, continuing to work with prominent chefs
at The Game Creek Club, Sacre Bleu, and The Vail Cascade & Resort.
While Vail played a pivotal role in his evolution as Chef, Thomas
wanted to make his name in Denver. Thomas followed Chef Michael Beck
to the esteemed Brown Palace Hotel in Denver as Chef Tournant.
After a year, Thomas took the helm of the famous Brown Palace Ship
Tavern kitchen in 2005. He gained recognition implementing memorable
menu changes in his three years there. The passionate dedication to
culinary excellence attracted Ted Reece to Thomas. Thomas was
invited by Reece to collaborate on French 250 as Chef de Maison.
When not in the kitchen creating tantalizing menu items, Chef Thomas
can be found sourcing fresh Colorado produce at the local
farmers’ markets. Thomas believes French cuisine has evolved into a
global approach to food. Even though French cuisine started fine
dining, new generations of chefs such as Thomas have taken the old
standards to a refreshing new level. Aside from his dedication to
creating French 250 fine cuisine, Thomas’s driving forces are his
family, and exciting upcoming projects. Look for books such as
“Recipes of French 250” and potential television and radio shows.
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 Julia Wolfe, Sous Chef
Growing up, Julia Wolfe could be found either in her father’s kitchen or in her mother’s vegetable garden, her passion for food was nurtured from a very young age. Cooking at her father’s side she experienced the joy of cooking and more importantly the incredible gift to be experienced by others when fed an amazing meal. She fell in love with cooking and her appetite for all things culinary became insatiable. But cooking remained a hobby, until in school for nursing when she decided, instead, to pursue her true dream of becoming a chef.
Julia enrolled at the Culinary Institute of America in Hyde Park, New York. During her time in New York, Julia expanded on her classical French training under the more personalized tutelage of Chef Gianni Scappin and Chef Gerard Coyac.
To round out her culinary education, Julia elected to complete an internship at Denver’s Brown Palace Hotel. Over the course of her internship she was able to rotate through all of the hotel’s kitchens, often working after shifts to experience the Palace Arms kitchen. Julia worked under Chef Thanawat Bates, currently Executive Chef of The Palace Arms, and Chef Chris Casson, formerly Executive Chef of Restaurant Kevin Taylor. She also encountered a young, up and coming chef, Jeremy Thomas.
She spent the next couple of years honing her skills at Tables Restaurant under Chefs Amy Vitale and Dustin Barrett, while attending business school at the University of Denver. Julia then jumped at the opportunity to reunite with Executive Chef Jeremy Thomas to open French 250. Their partnership and shared vision have allowed her to quickly settle into her role as Chef de Cuisine. Chef Julia spent last summer indulging her palate and expanding her culinary repertoire by setting out to experience the food and wine of both Northern California and Italy.
She is currently working towards her first level certification with the Court of Master Sommeliers. Also as a member of the Slow Food Movement, she is committed to supporting local artisans and farmers.
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 Ted Reece, President & Owner
Ted Reece, sommelier/ gourmand, started French 250 with the goal
of creating the perfect symbiosis of fine food and wine. This
compelling vision of the ultimate rendezvous for food and wine
lovers quickly became a magnet for the dream team that would make
the dream a reality. Ted’s passion is sharing his love of
exceptional French cuisine, fine wines and unparalleled hospitality.
He is also a real estate developer and printing company owner. Ted
has traveled extensively and dined in the finest restaurants. His
love affair with French cuisine inspires him regularly to visit the
many regions of France. Ted’s commitment is to create a truly
memorable dining experience for guests of French 250.
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 Brett
Zareck, Bar Manager
Brett Zareck has been instrumental in putting Denver on the
“Martini Bar” roadmap. After graduating from the University of
London, Brett toured Europe to source cocktail trends and concepts.
He returned to Denver, opening Vie de Vie with the Purple Martini,
Blue 67, Le Rouge, and many more of Denver’s landmark cocktail
spots. Brett is thrilled to be part of French 250 and promises a
special bar experience for all.
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Jay Morrow, Designer
Designer Jay Morrow has created a sanctuary of culinary pleasure.
He has designed many high-end restaurants and has given French 250
his signature style of simple elegance.
The sumptuous interior features a cozy bar with double stools and
intimate lighting, a wine rack enclosed cheese and wine tasting
area, elegant dining room with chandelier booths and tables, and a
special “Chef’s Table” tucked away for a special dinner or meeting.
The outside garden patio with wall fountain and trellises invites
diners to be transported to the south of France without leaving
Denver.
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