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.
Derek Lewis brings his experience in managing independent hotel restaurants and developing dynamic beverage programs to Kachina Southwestern Grill, a Sage Restaurant Group establishment located at the Westin Westminster in suburban Denver. He leads the front-of-house staff with positive energy, showing that when it comes to quality service, a can-do attitude to accommodate every guest is what makes their experience a memorable one. “We want people to see Kachina as a warm and friendly place for great regional food and drink any night of the week,” says Lewis, who joined the team in October 2013. “Southwestern cuisine has a lot going on under the surface, and we bring out that depth by highlighting Native American and pioneer aspects on the menu, as well as influences from around the world.”
Prior to Kachina, Lewis worked with Kimpton Hotels & Restaurants for six years. He opened and managed Blue Hound Kitchen & Cocktails at the Hotel Palomar in Phoenix. Additionally, for three consecutive years, he served as one of the 10 people who taste-tested the most interesting domestic and international varietals for the acclaimed Kimpton Wine Core Program, 250 wines that the entire company nationwide can use to build wine lists. Before working at Kimpton, Lewis worked as assistant general manager at Different Pointe of View, a AAA four-diamond restaurant at the Pointe Hilton Tapatio Cliffs Resort in Phoenix.
The Upstate New York native grew up around F&B, with a wine-connoisseur father and a mother who was a professionally trained cook. Lewis always loved to be the one to host parties in college and got his first jobs in the hospitality industry as a server and then as a cook while pursuing a degree in psychology at the University of Colorado Boulder. After graduating, he moved back to the front of the house and then over to managing beverage programs.
Lewis lives in Denver with his wife, Megan. In his spare time, he looks to do “anything outdoors,” from mountain biking to snowboarding. He also dabbles in barrel-aging cocktails at home and is on a quest to visit every area of craft brewery.