Executive Chef William Sherman opened Amuzé Bistro in September 2008, with a vision of creating a unique dining experience. Trained at Johnson & Wales University and with a lifelong fervor for food, Sherman infuses every dish he creates with his extensive knowledge and passion for perfection.  Although Chef Bill's enthusiasm for cooking began very early in age when he started cooking for family and friends, his actual career began in electronics in the telecom industry.  After 18 years in the technology sector, Chef Bill decided to pursue his true passion with a culinary career.  Chef Bill opened Front Range Epicurean catering in the Tri-Lakes region of Colorado.  As word of his tasty signature dishes got out, offers from well known restaurants landed on Chef Bill's plate, however he maintained his affinity for the catering business and entrepreneurial pursuits.

In 2006, Chef Bill purchased a storefront that was to be his catering operation. He had room to experiment, and created quite an eclectic menu. However, he never lost sight of his passion for fine dining.  He knew that in order to create the dishes he wanted to share with the world, using only the freshest ingredients available, he would have to establish his own restaurant.

Amuzé Bistro opened its doors during Fall of 2008 after an extensive building renovation in an historic station agent's house.  Amuzé means to "to hold the attention of (someone) pleasantly; entertain or divert in an enjoyable or cheerful manner".  Chef Bill does this through food and artistry.  Before he created his first dish, he vowed to only use the finest ingredients, and prepare each dish with an infusion of passion and creativity. Critics have been raving ever since. Diners agree...Amuzé is the region's best.

Word of the wonderful experience found in Amuze's dining room quickly spread.  Diners from across the Front Range and far beyond were eager to book a table with us.  Chef Sherman knew that he needed to expand the restaurant and offer an exceptional dining experience to many more.  The opportunity to open Amuze's doors in the beautiful setting of the Colorado Springs Fine Arts Center was a perfect match for the artistry of Amuze; Chef Sherman knew it was to be a partnership where "art meets plate".  June 1, 2010 we closed the doors in Palmer Lake and welcomed guests to Amuze at the FAC, Colorado Springs, CO serving our signature dishes and more!

Chef Sherman is joined in the kitchen at Amuzé at the FAC by Chef Kelly Shearwood.  Chef Kelly is originally from Rotherham, England.  She received her culinary training at Rotherham College of Arts & Technology before coming to the United States to begin her culinary career.  Chef Kelly's experience includes eight years working at the esteemed Broadmoor Resort's Penrose Room, Par Avion and The Club at Flying Horse in Colorado Springs.  She worked with Chef Bill in the catering business and now with him in the kitchen at Amuzé.  Both chefs view cooking as art and utilize the plate as a palette.  The philosophy on food preparation is based on incorporating the five senses into a dining experience while using the finest ingredients available, prepared to maximize their inherent flavor. Amuzé Chefs embrace the practice of “never stop learning”.

Culinary achievements for Chef Bill include winner of the 2010, 2009 and 2007 Glass Slipper Ball, Best of the Pikes Peak Area Chef’s Competition held in Colorado Springs, Colorado.  (2010 - Best Appetizer; 2009 – Best Dessert; 2007 – Best Appetizer).   Chef Sherman has provided in-store cooking classes for the gourmet retail chain Williams-Sonoma.  

Amuzé is committed to serving only the finest foods, made with the freshest ingredients. All of our dishes are made from scratch. Our inviting decor and professional servers create a memorable dining experience.

We invite you to come and experience a restaurant that is a cut above the rest.