As the executive chef at SALT the Bistro in Boulder, Colorado, Kevin Kidd takes the opportunity to infuse the menu with the local flavors of Colorado. In his fourth restaurant venture with chef owner Bradford Heap, Kidd helped design the kitchen and creates the seasonal menu for SALT, but he didn't start at the top. At the young age of 14, Kidd started his restaurant career in the dish room at a biker bar in Massachusetts. He has been in kitchens ever since.
Chef Kidd worked his way through college, earning his biochemistry degree from the University of Colorado. He says that recipes are like equations, mixing and balancing sauces and ingredients – putting his science education to work behind the line. He also learned a lot about patience and hard work with (according to him) his best food yet to be made.
Kidd takes a page out of the books of his mentors, learning techniques and passion from the likes of Le Bernardin's Eric Ripert, California Cuisine proponent Daniel Patterson and (of course) SALT the Bistro's Bradford Heap. Originally from Scituate, Massachusetts, Chef Kidd began working with Heap in 2000 at the Chautauqua Dining Hall and the Full Moon Grill. Chef Kidd has trained in classic French and Italian techniques in Heap's kitchens. By 2002, Kevin was promoted to sous chef and later that year took over as chef de cuisine, becoming an integral part of the restaurant's success. Together, he and Heap work diligently to create one of the finest kitchens in Colorado.
SALT, the sustainable local bistro, opened in 2009 in the historic location of Tom's Tavern, a Boulder icon for 40 years. The restaurant was designed and created with the simple mindset that flavor is paramount and the best food travels the shortest distance from farm to table. This is also portrayed in the décor and design of the restaurant. Local artists came together to reconstruct the building with local resources, as well as recycled and reclaimed materials, including many elements from the original building. Keeping the spirit of Tom's alive is important to the crew at SALT, as they look to give Boulder a place they can call home.
Note: Chef Kidd is currently traveling and exploring the culinary world of Europe.