Authentic Southwestern Restaurant | Kachina Grill | Meet the Crew
Jeff Bolton, Executive Chef of Kachina Southwestern Grill, brings his passion for culinary excellence to the table through his innovative flavor combinations and great enthusiasm for the cuisine of the Southwest. As Executive Chef, Bolton focuses on the development of key relationships with local farms, ranchers and dairies to source the freshest local products to be used in the restaurant.
As a child, Bolton inherited a love of food through cooking with his parents and grandparents, as they came together for meals with family and friends. Inspired by his grandfather’s Cuban heritage and culture, Bolton began experimenting with food from around the globe, adding his own flair to dishes from every cuisine. Bolton knew he was destined to be in the kitchen, and began working as a restaurant dishwasher at age fifteen, attempting to absorb as much knowledge of the industry as possible.
A Denver native and veteran Sage Restaurant Group Chef, Bolton previously held the position of Executive Chef at SRG’s Second Home Kitchen + Bar, as well as Executive Chef at The Corner Office Restaurant + Martini Bar.
Bolton is a graduate of The Culinary Institute of America and has worked alongside many leading chefs, including John Platt and Erik Roeder of Q’s Restaurant in the Hotel Boulderado in Boulder, Colorado and with Michael Paley at Proof on Main in Louisville, Kentucky, with whom he also prepared a dinner at the James Beard house.
Luis San Martin, a 14-year-veteran of the hospitality industry, brings his extensive industry knowledge and skills to Kachina Southwestern Grill as general manager of food & beverage. Kachina Southwestern Grill is part of Sage Restaurant Group, located adjacent to the Westin Westminster between Denver and Boulder. As the general manager, San Martin leads his team with confidence, empathy, and a passion for success that is reflected in the entirety of service, leaving guests with a one of a kind dining experience.
Originally from Ecuador, with an IT background, San Martin moved to the United States in 2001 to pursue a career in the technology industry. Soon after the move, he entered the world of hospitality, starting as a dishwasher and quickly moving up the ranks before becoming restaurant manager at Nacional 27 (Lettuce Entertain You) in Chicago. He left Nacional 27 to open Chicago’s Province with Chef Randy Zweiban in 2008 and a second location of the restaurant in Phoenix in 2011. While in Phoenix San Martin was also part of the opening leadership team at The Westin Phoenix Downtown and the Hotel Palomar a Kimpton Hotel. Upon returning to Chicago he managed food and beverage operations at the Chicago Symphony Center and helped to open Kinmont (Element Collective), Chicago’s first entirely sustainable seafood restaurant. Most recently he was the general manager of Sepia in Chicago, a six-time Michelin Star recipient. San Martin moved to Denver in the fall of 2015 to start a new chapter in his hospitality career with Sage Restaurant Group and the Kachina Southwestern Grill.
San Martin lives in Denver with his wife and their labradoodle. He devotes his free time to traveling as much of the world as possible, trying local cuisines and learning about new cultures. San Martin also enjoys the outdoors and is excited to pick up snow sports now that he is living in Colorado.