Duy Pham is not the Denver chef he was two decades ago. When first making a name for himself in his early 20s at restaurants such as Normandy and Tante Louise — both long since shuttered — the Vietnamese chef might have been spotted toying with an early sous-vide technique, or finishing his French dishes with a surprise new ingredient: foam on top. Much has changed in the world of fine dining — and in Denver — since then.