Troy Guard’s vision for the legacy of TAG Restaurant Group extends beyond culinary excellence – it encompasses becoming a recognized force not only in Denver but also on a national scale. “In the pursuit of growth, I envision TAG as an employer of choice, offering our team opportunities for both professional and personal development,” said Guard. “As we expand our footprint beyond Colorado, my aspiration is for TAG to evolve into a distinguished national brand, setting new benchmarks for culinary excellence.”
TAG Restaurant Group is a Denver-based restaurant collection founded by Guard that began with a continentally charged restaurant on the historic Larimer Square and has evolved into a culinary powerhouse, both locally and nationally.
TAG Restaurant Group transcends being merely a business, said Guard, a Hall of Fame Titan 100, but also a tight-knit family. “My ambition is to craft a legacy that extends beyond my tenure, one that my children can inherit and carry forward, alongside the many individuals whose paths we’ve crossed,” he said. “By instilling the seven core values of TAG as a solid framework, I aim to empower future generations to continue the journey of growth and innovation, creating something truly extraordinary.”
The seven core values guide the company as a team and have helped Guard throughout his life, he said. These values include passion, imagination, courage, harmony, caring, ownership and humility. “These seven core values embody the spirit of the TAG ‘Ohana,’ which is Hawaiian for family, and shape our organizational culture, emphasizing not only professional excellence and creativity but also a sense of belonging and unity,” said Guard.
Guard has embraced these values to create an inclusive and supportive environment for his team, he said. It has also inspired a dedication to community service and philanthropy that includes the execution of a two-year-long Celebrity Chef Taco Program at Los Chingones.
“This impactful initiative not only garnered support for numerous charities but also fostered collaborations with esteemed chefs like Andrew Zimmern and The Fried Rice Collective,” said Guard. The efforts benefited organizations such as Roundup River Ranch, Kokua Restaurant Hospitality Fund, and Fund Recovery.
“These efforts taught me a valuable lesson that has echoed throughout my entire career – the more you give, the more you receive,” said Guard. “Witnessing the tangible impact on both the community and our organization has reinforced the belief that social responsibility is not just a duty, but a pathway to mutual growth.”
