Micah Nushawg, Managing Partner

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. His talents were recognized and he was quickly promoted to General Manager and has successfully trained and managed large staffs. His recent completion in The Master Sommeliers Introductory Course fueled his passion for mastering the artistry of fine wine selection. MicahÕs solid business foundation and appreciation of excellent service has made his leadership invaluable. Micah became Managing Partner of Bradford HeapÕs Restaurants in 2009.

Michael Drazsnzak, Executive Chef

Michael Drazsnzak has been working in restaurants and in catering since he was sixteen. He graduated from The Art Institute of Colorado “summa cum laude” with an Associates Degree in Applied Science and Culinary Arts in 1996, supporting himself as a line cook at Jax Fish House in Denver. He became Chef de Cuisine at Del Mar Crab House in Larimer Square, Denver, then moved to Boulder with his wife and took a position as Sous Chef at Colterra. After 1.5 years as Sous Chef, the current executive chef, Kevin Kidd, became the Executive Chef at Salt, and Drazsnzak became the new Executive Chef at Colterra.

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: chef@colterra.com

Service positions: gm@colterra.com