Chef
Paul C. Reilly
From Hudson Valley roots to leading Denver’s farm-to-table movement, Chef Paul C. Reilly builds ingredient-driven cuisine with a relentless focus on seasonality and sustainability.
Chef Paul C. Reilly, a Hudson Valley native, has been working in kitchens since the age of fourteen and is known for ingredient-driven, seasonal cooking rooted in a farm-to-table approach. He is the chef and owner of Coperta in Denver, Colorado, where he focuses on the food and wine of Rome and Southern Italy. A James Beard Foundation Award semifinalist, Reilly has played a key role in shaping Denver’s modern dining scene. He previously opened Beast + Bottle in 2013, helping define the city’s early farm-to-table movement.
At Coperta, Reilly emphasizes simplicity, allowing peak-season ingredients to guide the menu while balancing refined technique with an approachable, neighborhood-driven dining experience. Coperta is proud to be a member of Monterey Bay Aquarium’s Seafood Watch Best Choice Restaurant Program, reflecting a commitment to serving environmentally responsible seafood. The kitchen team prioritizes sourcing fish and shellfish that support healthy oceans, sustainable fisheries, and the communities that harvest them.
In addition to his restaurant work, Reilly serves as a consulting chef for the New Belgium Brewing sports pub at Denver International Airport. He is an advocate for sustainable sourcing and participates in national initiatives including the James Beard Foundation’s Smart Catch program. A James Beard Foundation Scholarship recipient and alumnus of the organization’s Boot Camp for Policy and Change, Reilly lives in Arvada, Colorado with his wife and three children. Outside the kitchen, he spends his time skiing, fishing, camping, and cooking outdoors.
