Meet the team that makes it all possible
Casey is the proud owner of Cut and the Drunken Goat that is located next door, he loves using food as a way to bring people together. He graduated from New England Culinary Institute and then opened a small cafe in Charleston, SC, that grew into a restaurant group of seven restaurants with three different concepts. As a Colorado native with the most nostalgic childhood memories, he’s glad to be living back home with his wife and two middle school aged boys, after a 20 year stint in Charleston. You will find Casey hopping back and forth from the Drunken Goat, the butcher shop or on the sidelines cheering his boys on for their sports. He is grateful to have a team of culinary artists and get his creative juices flowing with the finest and most delicious offerings!
Salmon on the Grill
Brian is our manager, butcher and fish monger and has been a part of the team since April 2018. With over 28 years of restaurant experience he has acquired a plethora of knowledge about meat, seafood and cooking and is the ultimate resource for all food related questions. He is a graduate of Le Cordon Bleu and has worked in multiple Michelin Starred Restaurants, hotels and for some of the best chefs in the world. His last 8 years before Cut were spent as the Executive Chef for the world famous Chef Nobu at his Matsuhisa outpost in Vail, Co. In his spare time, Brian enjoys being a private chef, camping/backpacking with his wife and getting into the woods to go foraging and hunting; a true outdoors man.
Bone In short Ribs & Scallops
Jennifer grew up in rural Northern Maine with her mother, father, and one older brother. Growing up, her family taught her to love and appreciate the outdoors. During the summers, her family would spend every weekend camping in the North Maine Woods, hiking, or canoeing. Growing up, winters were spent snowmobiling, until she fell in love with alpine skiing which is still her favorite today. Jen attended college at the University of Maine at Presque Isle where she graduated with a Bachelors Degree in Outdoor Recreation. After college, Jen worked seasonally between the YMCA Camp of Maine in Winthrop and Sugarloaf ski resort in Carrabassett Valley. After two winters at Sugarloaf, she received the opportunity to move to Colorado where she spent five years working for the Beaver Creek Race Department, including a position as course official for Birds of Prey. Jen joined the Cut team in July, but when she’s not at work, she enjoys camping, hiking, mountain biking, and skiing.