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Chef Kevin Kidd
CHEF DE CUISINE. Originally from Scituate, Massachusetts, Kevin began working in the culinary field at the ripe age of fourteen, washing dishes at a small biker bar in Hyannis. The work was fast-paced, and he learned speed and organization. By age seventeen the young chef had become the lead line cook. Once graduating from High School, Kevin traveled west, landing in the small mountain town of Steamboat Springs, Colorado. There he worked at a locally owned ale house, while also finding ample time to snowboard, Kevin's other life-long passion. Unfortunately though, his stay in the mountains would only last a year and a half. In 2000, Kevin made the move to Boulder, to attend the University of Colorado. In April he was hired by local chef Bradford Heap to assist in the kitchens of the Chautauqua Dining Hall and the Full Moon Grill. While not attending classes, Chef Kidd was schooled in classic French and Italian styles and techniques by Chef Heap and Chef de Cuisine Tim Bousse, a talented culinary mind known for his time in the kitchens of Wolfgang Puck at Spago in L.A. and in Las Vegas. By 2002 Kevin was promoted to sous chef, becoming an integral part of the restaurant's success. In 2004 he took a brief hiatus to pursue culinary interests in an Italian Eatery and a local fish house. Kevin rejoined the team in early 2005, and later that year took over as Chef de Cuisine. Now, with Chef Heap at COLTERRA, the two have worked diligently to create one of the finest kitchens in the state of Colorado. Outside of the restaurant, Kevin has been involved with many fundraisers and community projects. Over the years he has contributed his time to The Humane Society, March of Dimes, and the first ever Boulder County Aids Project with well-known west coast chef John Ashe.


Micah Nushawg
GENERAL MANAGER. Micah came from Chicago in 1993 to study Anthropology and Economics at the University of Colorado. Upon completing his studies, he ventured into the bartending industry where he discovered his natural enthusiasm and fulfillment in serving people. The challenge of managing operations while providing a comfortable restaurant atmosphere was a match for his exceptional communication skills and educational background. As a bartender at Chautauqua Dining Hall, his talents were recognized and he was quickly promoted to General Manager where he successfully trained and managed a large staff. Recent completion in The Master Sommeliers Introductory Course fueled his passion for mastering the artistry of fine wine selection. His strong experiential background and understanding of fine wine and spirits from around the world has added depth to the wine selection. Micah's solid business foundation and appreciation of excellent service has made his leadership at COLTERRA invaluable.


Jon Derring
SOMMELIER. Born and raised in southern California, Sommelier Jon Deering started his appreciation for fine food and wine at a young age. His parents would take him regularly to nice restaurants where his first favorite food was shrimp dipped in a drawn garlic butter sauce. Jon also enjoyed small amounts of wine at the dinner table with his parents, a passion that would inevitably grow and lead him to his chosen career today.
Moving to San Francisco at the age of twenty opened his palate to the world of culinary delights even further. After enjoying many of northern California's restaurants, Jon started his first job in the culinary field. First as a barista and manager at a high-end coffee house, Jon conducted trainings with employees and guests using similar tasting and descriptive techniques as with wine. He was able to cultivate his very distinct and discernable palate even more after working at a small mountain top restaurant as a server. Jon later moved to Santa Cruz where he studied herbalism while continuing to work in the restaurant industry, further enhancing his palate and appreciation for fine food and wine. Appreciating the beautiful winegrowing regions close to home in both northern and southern California, Jon began an intensive 10 year immersion into wine which continues unabated today.
Since moving to Colorado nearly five years ago, Jon's increasing passion for wine has led him to embark upon an ambitious self-study path. After managing a restaurant in Boulder for two years, Jon enrolled at the International Sommelier Guild where he took Level I, Level II and the Sommelier Diploma Program and was able to take his wine knowledge to the next level.
While working for a local wine distributor Jon poured wine at COLTERRA for a Community Food Share dinner. Enjoying his first look at the new restaurant, Jon immediately recognized how his philosophies were completely aligned with Chef Heap and COLTERRA.
Shortly thereafter, Chef Heap contacted Jon and asked him to take over COLTERRA's wine program. Jon has put together an extensive wine list that focuses on estate-grown and single-vineyard wines that showcase their sense of place. A large portion of the wines on the list use either sustainable, organic or biodynamic farming methods, a philosophy that both he and Chef Heap embrace.

Employment
COLTERRA is interested in highly motivated people who are looking for new and exciting career opportunities in culinary arts or fine dining service. Please email your resume for consideration.
Kitchen positions:
Service positions: