For his new culinary concept, the Crudo Cart mobile raw bar, Denver chef and caterer Dane Hiett sourced a 1940s horse trailer through a vintage dealer and asked Wyoming-based Tipped Tavern Trailers to design its interiors. Clean yet visually striking with glossy white subway tile, wood accents, and navy blue cabinetry, Crudo Cart is the petite version of a modern seafood restaurant you’d find somewhere along the Atlantic or Pacific. “It functions beautifully while still looking elevated,” Hiett says.
A Seattle native, Hiett grew up with a love for seafood and a passion for the creative energy of the hospitality industry. The Crudo Cart is his love letter to both. “It’s all about creating connection,” he says. “I love the idea of setting the tone for people’s most meaningful moments.” Hiett’s mobile raw bar brings fresh oysters, lobster, and ceviche dishes to weddings, cocktail parties, and more across Denver, Boulder, and the Western Slope. Here, Hiett chats more about his vision for Crudo Cart.
Where did you find inspiration for Crudo Cart?
Crudo Cart came from a mix of wanting to bring a luxury raw bar experience to unexpected places and my love of coastal food culture. Growing up in Seattle, we had access to some of the best oysters and seafood. I wanted to bring that same freshness to Denver, but in a way that feels distinctly Colorado.
Where do you source your ingredients?
We always try to source what we truly love and would want to eat ourselves. From Northwest Pacific oysters to Santa Barbara uni, our West Coast offerings are all about freshness and flavor. We also bring in East Coast standouts like Beau Soleil oysters to round things out. It’s a thoughtful blend of both coasts, with an emphasis on quality and seasonality.
Can the menu be customized?
Absolutely. We tailor it to each event and client, from classic oyster bars to more adventurous crudo options. That said, there are a few staples that people always request: East and West Coast oysters, chicken liver pâté with bacon jam, lobster steam buns, and at least one signature crudo.
What challenges come with a business concept like this?
Weather and transportation are two of the biggest challenges, especially when you’re dealing with raw seafood. We’ve built in systems to keep everything cold, safe, and visually beautiful, even in tough conditions. It’s taken a lot of testing and fine-tuning, but we’ve created a setup that’s mobile, reliable, and built for Colorado.
Where in Colorado do you travel for events?
We’ll go just about anywhere: Denver, Boulder, Aspen, Telluride, Vail, you name it. We’re used to operating in all four seasons, so we adapt our logistics depending on the terrain and weather.
What makes the cart a special addition to a party?
It’s more than just a food station — it’s an experience. The visual presentation, the freshness of the seafood, and the personal interaction with our staff all help elevate the event. Guests are always drawn to it, and it becomes a natural conversation piece. It brings a little East and West Coast magic to the mountains or wherever we’re parked.
To learn more about Crudo Cart, visit CrudoCart.com. For more information on Chef Dane’s Kitchen catering company, visit ChefDanesKitchen.com.